For grilled cheese croutons, spread one side of each slice bread with 1 1/2 teaspoons Butter with Canola Oil. Lay 2 slices bread butter-side down; top each with 1 1/2 slices Extra Melt Sharp American Cheese and remaining slice bread, butter-side up.
Grill sandwiches on flat-top until bread is deep golden brown and cheese is melted. Cool 2 minutes; slice into 1/2-inch squares.
For soup, combine all ingredients in saucepan, stirring to blend; cook until heated through. Serve hot topped with grilled cheese croutons and sprinkled with cilantro.