FEATURING Whole Grain Grilled Cheese Pepper Jack IW Sandwich #6725

Grilled Cheese just got a whole lot better! Who wouldn’t like melted pepper jack cheese on whole grain bread? Add Chef Cristian's delicious tomato soup, and you have the perfect feel good meal!


  • 2 oz. olive oil
  • 2 cloves garlic minced
  • 1 onion, diced
  • ½ cup celery, chopped
  • ½ cup carrots, peeled and diced
  • 1 sprig fresh thyme
  • 50 fl. oz. vegetable broth
  • 2 28 oz. cans whole peeled tomatoes
  • ½ cup basil leaves, sliced thin (chiffonade)
  • ½ cup heavy cream
  • Salt & pepper to taste


In a medium pan, heat the olive oil and add the garlic, onion, carrots and celery. Cook on medium heat until softened, about 5 minutes. Add tomatoes, thyme and broth. Bring to a simmer, about 7-8 minutes. Remove thyme stem, add basil leaves, minus a handful for garnish.

In a blender, carefully puree the soup until smooth (in small batches), or use a stick blender.Finish by seasoning with salt and pepper. Add heavy cream while whisking the soup. Check seasoning and adjust. Garnish with basil.

Chef Tips:

Best served with Bake Crafters’ delicious grilled cheese sandwiches: #6658, #6659, #6671, #6676, #6677, #6725, #6726, #6727

Click here for printable recipe!