Grilled Cheese and Tomato Soup
Prep Time
0 mins
Cook Time
10 mins
Total Time
10 mins
Yields
4
Directions
- Over low-medium heat, open 4 cans of soup and place in a medium pot.
- Let soup simmer, seasoning with 1 tsp of Basil and 1 tsp of Black Pepper.
- While soup is simmering, place a large skillet over medium heat.
- Add 4 tsp of butter to hot pan, then two pieces of bread for each sandwich.
- Turn heat to low to avoid burning the bread.
- Add one slice of each cheese on each slice of bread. Let it toast until the cheese is melted about 5-10 minutes.
- Take bread off skillet and combine with cheese sides touching each other.
- When sandwiches are done, add 1/4 cup of milk or cream to the tomato soup, let it return to a simmer then serve.
Recipe Tips
- Garnish with fresh basil, parsley, or some shredded cheddar.
- Preheat oven to 350, just in case the cheese is not melting.
- Place sandwich on a pan bread side down cheese side up, and let the cheese melt for 5-10 minutes.
Ingredients
- 4 Cans of Kaskey's Tomato Soup
- 8 Slices of Grissom's Bread of Choice
- 4 Slices of Coburn Farms Mild Cheddar Cheese Slice
- 4 Slices of Coburn Farms American Singles