- 2 partbake baguettes
- Sunflower spread
- 70 g British mild cheddar, grated
- 2 x 400ml tins vegetable soup
Preheat the grill to hot. Cook the baguettes following pack instructions. Cool, slice in half lengthways and spread with sunflower spread.
Sprinkle over the grated cheese and place under the grill for a couple of minutes, until the cheese has melted.
Meanwhile, heat the soup in a pan. Pour into bowls, season with freshly ground black pepper and serve with the cheesy baguettes.