Avocado Grilled Cheese on Sourdough

with tomato soup

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy

Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Grilled cheese and tomato soup are classic comfort fare, but the flavors and textures of our version with creamy avocado, toasted sourdough, and melty cheddar are practically prescription-strength. Now for the fine print: ask your doctor if your heart is healthy enough for the flavors of this avocado grilled cheese. Side effects from eating this Asiago-topped sandwich may include involuntary shouts of "Yum!", tastebud overstimulation, and feelings of supreme satisfaction.

In Your Box (serves 2)

  • 1 Shallot
  • 1 Roma Tomato
  • 1 Lime
  • 1 Avocado
  • Info
    2 oz. Sour Cream
  • Info
    3 oz. Cheddar Cheese Slices
  • Info
    4 Sourdough Bread Slices
  • 2 tsp. Vegetable Base
  • 15 oz. Crushed Tomatoes
  • Info
    1 oz. Shredded Asiago Cheese

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    695
  • Carbohydrates
    55g
  • Fat
    44g
  • Protein
    29g
  • Sodium
    1642mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 2 Small Bowls
  • 1 Medium Pot
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Peel and mince shallot. Core Roma tomato and cut into ¼" rounds. Halve lime and juice. Halve avocado and remove pit by carefully tapping pit with the blade of your knife so it sticks. Gently twist knife to release pit. Scoop out the flesh with a spoon and into a small bowl. Add 1 tsp. lime juice, ¼ tsp. salt, and a pinch of pepper to bowl with avocado. Mash with a potato masher or spoon to form a chunky puree. In another small bowl, combine half the sour cream and 1 tsp. lime juice.

  • 2

    Build the Sandwiches

    Place a cheddar slice on each slice of bread. Top two bread slices with mashed avocado and Roma tomato rounds. Top with other slice of bread.

  • 3

    Start the Soup

    Heat 1 tsp. olive oil in a medium pot over medium heat. Add shallot to hot pot and cook, stirring often, 2 minutes, or until shallots become translucent. Add vegetable base, crushed tomatoes, and 1 cup water to pot. Bring to a simmer and cook 8-10 minutes, or until slightly thickened. Season with ½ tsp. salt and ¼ tsp. pepper. Remove from burner and whisk in remaining sour cream. Cover and keep warm.

  • 4

    Start the Grilled Cheese

    While soup simmers, heat 2 tsp. olive oil in a large non-stick pan over medium-high heat. Add sandwiches to hot pan and cook 2-3 minutes per side, or until bread turns golden brown. Add an additional 1 tsp. olive oil to pan if needed. Transfer sandwiches to prepared baking sheet.

  • 5

    Finish the Grilled Cheese

    Top each sandwich with shredded Asiago and bake 5-6 minutes, or until Asiago is melted. Transfer sandwiches to cutting board and let rest at least 5 minutes before halving on an angle.

  • 6

    Plate the Dish

    Serve sandwiches on a plate with tomato soup on side. Garnish soup with a dollop of lime crema.

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