Dinner Details

Medium Prep time: 25-30 min.

Medium Instructions

Thaw in refrigerator.
1.Remove seasoned butter portion cup from bag and bring to room temperature.
2.Heat large pot over med. high heat. Add onion mixture and 1/4 tsp. of kosher salt to pot. Saute for 3-5 min. or until the onions soften and become translucent.
3.Add tomato base and 2 cups of water to onion mixture and stir well to combine. Turn heat to low and allow soup to simmer for 20 min.
4.Meanwhile, preheat oven to 400°F. With a bread knife, cut loaf lengthwise. Place French bread halves on a foil-lined baking sheet sprayed with nonstick cooking spray. Spread softened seasoned butter on each cut side and sprinkle with dash of kosher salt. Evenly distribute cheese blend over top of buttered halves. Bake for 10-12 min. until cheese is melted and bread is golden brown.
5.To finish the soup, turn off the heat and add bag of half & half. Stir to combine. To serve: Ladle soup in bowl and serve with sliced cheesy garlic toast.

Medium Instant Pot Instructions

Thaw in the refrigerator.
1.Set Instant Pot to SAUTE. Add 1 Tbsp. of oil to the bottom of the pressure cooker. Add onion mixture and 1/4 tsp. kosher salt then saute for 3-5 minutes or until the onions soften and become translucent.
2.Add tomato base to onion mixture and stir well to combine. Then add 2 cups of water to the pot. Pressure cook on HIGH for 4 minutes. Leave on natural release for 5 minutes and then manually release any remaining pressure.
3.Meanwhile, preheat oven to 400°F. With a bread knife, cut loaf lengthwise. Place French bread halves on a foil-lined baking sheet sprayed with nonstick cooking spray. Spread softened seasoned butter on each cut side and sprinkle with dash of kosher salt. Evenly distribute cheese blend over top of buttered halves. Bake for 10-12 min. until cheese is melted and bread is golden brown.
4.To finish the soup, add bag of half & half to soup. Stir to combine. To serve: Ladle soup in bowl and serve with sliced cheesy garlic toast.

Large Prep time: 25-30 min.

Large Instructions

Thaw in refrigerator.
1.Remove seasoned butter portion cups from bag and bring to room temperature.
2.Heat large pot over med. high heat. Add onion mixture and 1/2 tsp. kosher salt to pot. Saute for 3-5 min. or until the onions soften and become translucent.
3.Add tomato base and 4 cups of water to onion mixture and stir well to combine. Turn heat to low and allow soup to simmer for 20 min.
4.Meanwhile, preheat oven to 400°F. With a bread knife, cut loaves lengthwise. Place French bread halves on a foil-lined baking sheet. Spread softened seasoned butter on each cut side and sprinkle with dash of kosher salt. Evenly distribute cheese blend over top of buttered halves. Bake for 10-12 min. until cheese is melted and bread is golden brown.
5.To finish the soup, turn off the heat and add bag of half & half. Stir to combine. To serve: Ladle soup in bowl and serve with sliced cheesy garlic toast.

Large Instant Pot Instructions

Thaw in the refrigerator.
1.Set Instant Pot to SAUTE. Add 1 Tbsp. of oil to the bottom of the pressure cooker. Add onion mixture and 1/2 tsp. kosher salt then saute for 3-5 minutes or until the onions soften and become translucent.
2.Add tomato base to onion mixture and stir well to combine. Then add 4 cups of water to the pot. Pressure cook on HIGH for 4 minutes. Leave on natural release for 5 minutes and then manually release any remaining pressure.
3.Meanwhile, preheat oven to 400°F. With a bread knife, cut loaf lengthwise. Place French bread halves on a foil-lined baking sheet sprayed with nonstick cooking spray. Spread softened seasoned butter on each cut side and sprinkle with a dash of kosher salt. Evenly distribute cheese blend over top of buttered halves. Bake for 10-12 min. until cheese is melted and bread is golden brown.
4.To finish the soup, add bag of half & half to soup. Stir to combine. To serve: Ladle soup in bowl and serve with sliced cheesy garlic toast.

Serving Suggestion

Dream Dinners Apple Crisp