• 2 partbake baguettes
  • Sunflower spread
  • 70 g British mild cheddar, grated
  • 2 x 400ml tins vegetable soup


  1. 1

    Preheat the grill to hot. Cook the baguettes following pack instructions. Cool, slice in half lengthways and spread with sunflower spread.

  2. 2

    Sprinkle over the grated cheese and place under the grill for a couple of minutes, until the cheese has melted.

  3. 3

    Meanwhile, heat the soup in a pan. Pour into bowls, season with freshly ground black pepper and serve with the cheesy baguettes.

Nutritional Details

Each serving provides
  • Energy 1671kj 399kcal 20%
  • Fat 20.4g 29%
  • Saturates 10.4g 52%
  • Sugars 6.2g 7%
  • Salt 1.8g 30%

% of the Reference Intakes

Typical values per 100g: Energy 553kj/132kcal

Each serving provides

40.4g carbohydrate 2.9g fibre 12.0g protein

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