Garlic Bread Grilled Cheese & Tomato Soup with Pancetta

Garlic Bread Grilled Cheese & Tomato Soup

with Pancetta

25 MIN
$23.99 2-4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Our take on this classic, comforting pairing of grilled cheese and tomato soup features a duo of smoked gouda and white cheddar melted between slices of sourdough bread coated with garlic-herb butter for a golden brown, flavorful crust. For the soup, you'll use savory pancetta and mirepoix as the base for incredible depth of flavor once the tomatoes and cream are added.
CLICK FOR RECIPE CARD

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    900 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Garlic Bread Grilled Cheese & Tomato Soup with Pancetta
Title
  • 3 oz Diced Pancetta
  • ¼ cup Cream
  • 4 slices Sourdough Pullman Bread
  • ⅓ cup Mirepoix
  • ¼ tsp Crushed Red Pepper Flakes
  • 2 oz Smoked Gouda Cheese
  • 2 oz White Cheddar Cheese
  • ¼ cup Grated Parmesan Cheese
  • 2½ Tbsps Vegetable Demi-Glace
  • 1 14.5-Oz Can Crushed Tomatoes
  • 1 oz Garlic & Herb Spreadable Butter
step-by-step
instructions
Start the soup
1 Start the soup

Remove the spreadable butter from the refrigerator to soften. In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until slightly crispy and cooked through. Carefully drain off and discard any excess oil. Add the mirepoix (carefully, as the liquid may splatter) and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until combined.

Finish the soup
2 Finish the soup

Carefully add the tomatoes, demi-glace, and 1 cup of water; season with salt and pepper. Reduce the heat to medium and cook, stirring occasionally, 5 to 7 minutes, or until combined and slightly thickened. Add the cream. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired.

Make the grilled cheese & serve your dish
3 Make the grilled cheese & serve your dish

Meanwhile, thinly slice the smoked gouda and cheddar. Assemble the sandwiches using the bread and sliced cheeses. Carefully spread the softened butter onto the outsides of each sandwich. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium until hot. Add the sandwiches; loosely cover the pan with foil. Cook 2 to 4 minutes per side, or until lightly browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board; immediately season with salt. Carefully halve on an angle. Serve the grilled cheese with the finished soup. Garnish the soup with the parmesan. Enjoy!

Tips from Home Chefs

Start the soup
1 Start the soup

Remove the spreadable butter from the refrigerator to soften. In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until slightly crispy and cooked through. Carefully drain off and discard any excess oil. Add the mirepoix (carefully, as the liquid may splatter) and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until combined.

2 Finish the soup

Carefully add the tomatoes, demi-glace, and 1 cup of water; season with salt and pepper. Reduce the heat to medium and cook, stirring occasionally, 5 to 7 minutes, or until combined and slightly thickened. Add the cream. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired.

Finish the soup
Make the grilled cheese & serve your dish
3 Make the grilled cheese & serve your dish

Meanwhile, thinly slice the smoked gouda and cheddar. Assemble the sandwiches using the bread and sliced cheeses. Carefully spread the softened butter onto the outsides of each sandwich. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium until hot. Add the sandwiches; loosely cover the pan with foil. Cook 2 to 4 minutes per side, or until lightly browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board; immediately season with salt. Carefully halve on an angle. Serve the grilled cheese with the finished soup. Garnish the soup with the parmesan. Enjoy!

Browse Steps
1 of 3