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Spicy Sundried Tomato Soup & Crispy Grilled Cheese Strangewich

Ingredients

  • Spicy Sundried Tomato Soup
  • 1 tbp (15 mL) olive oil or Becel Olive Plus™ Oil Blend
  • 1 small onion, chopped
  • 1/4 cup (60 mL) sundried tomatoes packed in oil, patted dry
  • 1 clove garlic, chopped
  • 1/8 tsp (0.5 mL) ground cayenne pepper
  • 1 can (540 mL) no-salt added diced tomatoes
  • 2 1/2 cups (625 mL) water
  • 1 Knorr® Vegetable Bouillon Cube
  • Perfectly Crispy Grilled Cheese Strangewich
  • 2 slices crusty Italian bread
  • 1 tbsp (15 mL) Hellmann's® Real Mayonnaise, divided
  • 2 ounces (60 g) slices white cheddar cheese

Directions

Spicy Sundried Tomato Soup:

1. Heat oil in 3-quart (3 L) pot over medium heat and cook onion, stirring frequently, until soft, about 5 minutes. Stir in sundried tomatoes, garlic and cayenne and cook, stirring, 30 seconds.
2. Stir in canned tomatoes, water and Knorr® Vegetable Bouillon Cube and bring to a boil. Reduce heat and cook, stirring occasionally, until slightly reduced, about 6 minutes. Puree in blender in 2 batches. Serve garnished, if desired, with chopped fresh basil.

Perfectly Crispy Grilled Cheese Strangewich:

1. Spread one slice of bread with Hellmann’s® Real Mayonnaise. Place bread mayonnaise-side-down into hot skillet; add cheese.
2. Spread other slice of bread with mayonnaise and place mayonnaise-side-up on top of cheese.
3. Cook until lightly browned on one side. Flip over and cook until cheese is melted.

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Related Recipes

Spicy Sundried Tomato Soup & Crispy Grilled C

Ingredients

  • Spicy Sundried Tomato Soup
  • 1 tbp (15 mL) olive oil or Becel Olive Plus™ Oil Blend
  • 1 small onion, chopped
  • 1/4 cup (60 mL) sundried tomatoes packed in oil, patted dry
  • 1 clove garlic, chopped
  • 1/8 tsp (0.5 mL) ground cayenne pepper
  • 1 can (540 mL) no-salt added diced tomatoes
  • 2 1/2 cups (625 mL) water
  • 1 Knorr® Vegetable Bouillon Cube
  • Perfectly Crispy Grilled Cheese Strangewich
  • 2 slices crusty Italian bread
  • 1 tbsp (15 mL) Hellmann's® Real Mayonnaise, divided
  • 2 ounces (60 g) slices white cheddar cheese

Directions

Spicy Sundried Tomato Soup:

1. Heat oil in 3-quart (3 L) pot over medium heat and cook onion, stirring frequently, until soft, about 5 minutes. Stir in sundried tomatoes, garlic and cayenne and cook, stirring, 30 seconds.
2. Stir in canned tomatoes, water and Knorr® Vegetable Bouillon Cube and bring to a boil. Reduce heat and cook, stirring occasionally, until slightly reduced, about 6 minutes. Puree in blender in 2 batches. Serve garnished, if desired, with chopped fresh basil.

Perfectly Crispy Grilled Cheese Strangewich:

1. Spread one slice of bread with Hellmann’s® Real Mayonnaise. Place bread mayonnaise-side-down into hot skillet; add cheese.
2. Spread other slice of bread with mayonnaise and place mayonnaise-side-up on top of cheese.
3. Cook until lightly browned on one side. Flip over and cook until cheese is melted.