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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.

VegetarianNut-FreeEgg-Free Main Dish
Prep: 3 min Cook: 10 min Total: 13 min Servings: 2 Difficulty: Easy

Allergens: Contains Dairy (cheese, butter), Gluten (bread). Check tomato soup label for additional allergens.

Ingredients

  • 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 Extras

  • 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

Instructions

  1. 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.
  2. Make the sandwiches: Butter one side of each bread slice.
  3. 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.
  4. 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.
  5. Cut the sandwiches in half. Serve with the warm tomato soup on the side for dipping.

Notes

  • 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.