Grilled Cheese Sandwiches with Tomato Soup
10min
20min
4
520
Chef's Note
For extra flavor, try using a combination of cheeses like cheddar and American. You can also add a thin spread of mayonnaise to the outside of the bread instead of butter for an extra crispy sandwich. The soup can be made ahead and reheated for an even quicker meal.
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Ingredients
8 slices white bread
8 slices cheddar cheese
4 tablespoons butter
2 cans (10.75 oz each) canned tomato soup
2 cups milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried basil
Instructions
- 1
Pour 2 cans of tomato soup into a medium saucepan. Add 2 cups of milk instead of water for a creamier texture.
- 2
Stir in 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon dried basil to the soup.
- 3
Heat the soup over medium-low heat for about 10 minutes, stirring occasionally to prevent scorching. Do not boil.
- 4
While the soup is heating, prepare the sandwiches. Butter one side of each slice of bread with 1/2 tablespoon of butter.
- 5
Place 4 slices of bread, butter side down, on a cutting board. Top each with 2 slices of cheddar cheese, then cover with the remaining bread slices, butter side up.
- 6
Heat a large skillet over medium heat. Once hot, place the sandwiches in the skillet (you may need to cook in batches).
- 7
Cook for about 3-4 minutes on each side, until the bread is golden brown and the cheese is melted.
- 8
Cut each sandwich in half diagonally and serve immediately with the hot tomato soup.
Nutrition Information (per serving)
520
18g
42g
32g
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