She loves food. But only one meal can be her favorite.
Each of us have that one food that instantly transports us back to being a kid. One that brings us comfort on our saddest days. One that you’ll never tire of eating.
For her, that meal is grilled cheese with tomato soup. But she can’t just have any soup and cheese. No, her palette is much more refined.
It starts with butter. Real butter, not margarine. Although, she will settle for vegan butter during our vegan months. Then, sharp cheddar cheese sliced to 1/4″ thickness, layered in between large slices of whole wheat bread.
Tomato soup has to be made with milk, not water. And you must stir it constantly, so it doesn’t stick to the bottom.
Grilled Cheese and Tomato Soup
A classic recipe
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Main Course
Cuisine: American
Servings: 4
Author: The Hangry Chronicles
Cost: $5
- 2 tbsp butter divided
- .5 lb sharp cheddar cheese 1/4" thick slices
- 8 slices whole wheat bread
- 1 can Campbell's Tomato Soup
- 1 1/3 cups 2% milk you can fill up the can for an easy measure
Heat grill pan with .5 tbsp of butter over medium heat.
Combine can of tomato soup with milk in a medium sized saucepan. Warm over medium heat, stirring frequently, until hot and bubbly.
Cover a slice of bread in a single layer of cheddar cheese. Top with second piece of bread.
Place sandwich in grill pan and heat until both sides are browned and cheese is melted.
