Step 1

Make the tomato and basil tortellini soup: In a medium saucepan, bring the Pacific Foods® Organic Creamy Tomato Soup to a boil over medium-high heat. Add the tortellini and cook until tender, about 6 minutes. Remove the pot from the heat and stir in the chopped basil.

Step 2

Ladle the soup into serving bowls and garnish with more basil and grated Parmesan.

Step 3

Make the spicy garlic tomato soup: Heat the olive oil in a medium saucepan over medium-low heat. Add the garlic and fry, stirring constantly, until it begins to turn golden brown, about 4 minutes. With a slotted spoon, transfer the garlic to a paper towel–lined plate to drain.

Step 4

Add the chili flakes to the remaining oil and continue cooking, stirring frequently until fragrant, about 2 minutes. Remove all but 1 teaspoon of the chili oil from the pot, reserving the excess oil.

Step 5

Add the Pacific Foods® Organic Creamy Tomato Soup to the pot and bring to a simmer over medium heat.

Step 6

Ladle the soup into serving bowls and top with the reserved chili oil and garlic chips.

Step 7

Make the grilled cheese crouton tomato soup: In a medium saucepan, bring the Pacific Foods® Organic Creamy Tomato Soup to a simmer over medium-heat.

Step 8

Meanwhile, spread ½ tablespoon softened butter over one side of each slice of bread. With the buttered side facing out, layer 2 slices of cheddar and ¼ cup shredded Parmesan on 2 slices of bread, then top with the remaining bread, buttered side out.

Step 9

In a large pan over medium heat, toast the sandwiches, buttered side down, until golden brown, about 3 minutes. Flip and repeat on the other side, placing a heavy skillet on top to press the sandwiches, until the cheese is completely melted, about 3 minutes. Remove the sandwiches from the pan and let cool for 1 minute. Trim the crust from each sandwich and cut the sandwiches into 1-inch cubes.

Step 10

Ladle the soup into serving bowls and top with the grilled cheese croutons.

Step 11

Enjoy!