Grilled Cheese with Tomato Soup
A classic comfort meal that requires almost no cooking skill. If you can make toast and open a can, you can make this.
Time
13 min
Difficulty
Easy
Serves
2
Ingredients 5 items
- 4 slices bread
- 4 slices or ½ cup shredded cheese
- 2 tablespoons butter
- 1 can (10.5 oz) tomato soup
- 1 can water or milk (use the empty soup can to measure)
- Optional: Garlic powder sprinkled on the buttered bread, Lunch meat inside the sandwich, A few crackers on the side
Equipment
- Skillet or frying pan
- Small pot
- Spatula
Allergens: Contains Dairy (cheese, butter), Gluten (bread). Check tomato soup label for additional allergens.
Instructions
- Make the soup: Pour the tomato soup into a small pot. Fill the empty can with water or milk and add that too. Stir and heat over medium-low heat until warm. Don't let it boil.
- Make the sandwiches: Butter one side of each bread slice.
- Place 2 slices butter-side down in a skillet over medium heat. Add cheese on top. Place the remaining slices butter-side up on top to close the sandwiches.
- Cook for 2–3 minutes until the bottom is golden brown. Flip carefully with a spatula. Cook the other side for 2–3 minutes until golden and the cheese is melted.
- Cut the sandwiches in half. Serve with the warm tomato soup on the side for dipping.
notes & tips
- Use milk in the soup for creamier results. Water works fine if you don't have milk.
- Any bread works. White, wheat, whatever you have. Thicker bread makes a sturdier sandwich.
- Any cheese works. American melts the easiest, but cheddar, Swiss, or whatever you have is fine.
- Add lunch meat. A slice of ham or turkey inside makes it heartier.
- No tomato soup? The grilled cheese is a meal on its own. Serve with any canned soup you have.
- Multiple sandwiches: Make them assembly-line style — butter all the bread first, then cook in batches.