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  • Writer's pictureMeagan Currell

grilled cheese with arugula and tomato soup

Fact: there’s nothing more comforting than a grilled cheese dipped in a big bowl of tomato soup. But if you know me you know I love to make my meals colorful and full of veggies, so I’ve added arugula and red pepper jam for a kick! Plus a few types of cheese (havarti and cheddar).

Tomato soup is very easy to make by just roasting some tomatoes with basil and pureeing everything together; but I didn’t have the time or energy so I used store bought which is always okay to do. Hope you enjoy! xo


2 slices sourdough bread (I used when pigs fly)

1/4 cup shredded cheddar

2 slices havarti cheese

1 handful arugula

1 tbsp red pepper jam (I used stonewall kitchen)

1 tbsp butter (I used earth balance)

1 tbsp olive oil

1 cup red pepper & tomato soup (I used pacific brand)


  1. lay 1 slice of bread down flat, add a thin layer of red pepper jam

  2. layer the cheese on next, starting with havarti slices and then sprinkle cheddar

  3. add arugula last and top with the 2nd slice of bread to make your sandwich

  4. butter the top slice of bread and lay buttered side down on a frying pan with 1 tbsp olive oil over medium heat

  5. butter the 2nd side of the bread that’s face up in the pan

  6. let cook until bread is crispy and cheese is melted (around 5-8 mins) and then flip

  7. cook for another 5 mins and then remove from heat

  8. heat up 1 cup of tomato soup

  9. serve with grilled cheese sandwich to dip, and enjoy!

prep time: 15 mins

nutrition info: 887 calories, 23g protein, 69g carbohydrate, 53g fat, 4g fiber.

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