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
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.
Vegan
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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

See Plans
  • 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