Simple Grilled Cheese Bites

  • Category Lunch
  • Cook Time 01:00:00
  • Prep Time 00:05:00
  • Serves 8
  • Cuisine Sandwich
Name a better duo than grilled cheese and tomato soup. Name an even better duo when you try it with Angelic Bakehouse low sodium bread. We’ll wait.


  • One loaf Angelic Bakehouse Sprouted Whole Grain Bread - use the no salt added bread loaf for less sodium
  • 4 tbsp unsalted butter, plus ½ c softened butter, divided
  • 1 medium chopped red onion
  • Salt & pepper to taste
  • 2 tbsp tomato paste
  • 2 28-oz. cans crushed fire-roasted tomatoes
  • 4 c vegetable broth
  • 2 sprigs thyme
  • 1 bay leaf
  • 2 tbsp sugar
  • ½ c heavy cream
  • 16 slices cheddar


  1. Heat 4 tbsp butter in a medium stockpot over medium heat
  2. Add onion to pot and cook, stirring often, for 8-10 minutes. Season with salt and pepper to taste
  3. Add tomato paste and stir to evenly coat the onion. Cook until tomato paste is slightly darkened in color, about 2 minutes
  4. Add canned tomatoes, vegetable broth, thyme, bay leaf, and sugar. Bring to a simmer
  5. Season with salt and pepper and let simmer for 35-40 minutes
  6. Remove from heat and stir cream in
  7. Remove thyme stems and bay leaf. Let cool for 10 minutes
  8. 1/2 cup at a time, puree soup in blender until smooth
  9. Heat a dry skillet over medium heat
  10. Spread softened butter over bread slices
  11. Top unbuttered side of bread with 2 slices of cheddar per sandwich
  12. Top sandwiches with bread, buttered side up
  13. Cook sandwiches until golden, about 3 minutes on each side
  14. Cut sandwiches into four thick matchstick pieces each
  15. Serve with soup for dipping
  16. Eat up!