Grilled Cheese and Tomato Soup

This meal is perfect because grilled cheese is perfect! I found the grilled cheese recipe online from Gotham Caterers. The lid idea is great!

2 slices bread
butter, softened
1-2 slices cheddar, swiss, gouda, munster, or havarti cheese (whatever you prefer or have on hand)

Heat a pan over medium heat and allow it to get hot before you cook. Meanwhile, butter each slice of bread on one side with butter. Once the pan is hot, place the buttered side of the first slice of bread down. Top with one or two slices of cheese, then top with the second slice of bread, butter side up.

Immediately place a lid on top of the skillet to help melt the cheese while the first slice of bread turns golden brown. After about two minutes, flip the sandwich to toast the second slice of bread. If the cheese still needs to melt a bit more, cover the pan with a lid again. If the cheese is melted to your satisfaction, at this point you may finish the cooking process without the lid.


Honestly, I generally use Trader Joe's "Organic Creamy Tomato Soup" or "Organic Tomato & Roasted Red Pepper Soup" but this is a tasty recipe if you want to make your soup homemade.

2 (28 ounce) cans crushed tomatoes
1 (14.5 ounce) can chicken broth
5 fresh basil leaves, minced
1 teaspoon sugar
1 cup whipping cream
1/2 cup butter

In a large saucepan, bring the tomatoes and broth to a boil. Reduce heat; cover and simmer for 10 minutes. Add basil and sugar. Reduce heat to low; stir in cream and butter. Cook until butter is melted.