Now that fall is in full swing and it’s beginning to getting dark and cold outside, Selma and I have begun to crave comfort foods. And in our minds, nothing hits home quite like a grilled cheese sandwich and a hot bowl of creamy tomato soup.
Now lets get one thing straight. There’s grilled cheese and then there’s grilled cheese. If you want to lazily put some craft singles in between two slices of white bread, be my guest. There is no shame in that. But if you want to take your grilled cheese game to the next level, take notes.
Grilled Cheese Recipe:
- Fresh Sourdough loaf cut into thick slices
- Sharp Cheddar or gruyere…or both!
- Bacon strips (optional…but not really)
Creamy Tomato Soup Recipe:
- 1 carton of tomato soup
- 1/2 cup of sour cream
- Fresh basil, roughly chopped
- Salt and pepper to taste
You probably don’t need detailed instructions for making grilled cheese and soup but here they are anyways for your reading pleasure.
Step 1: Prep the soup. For the soup, we used Trader Joe’s tomato and roasted red pepper soup. It’s simple, delicious, and gets the job done quickly. In a pot or sauce pan, combine the soup with the sour cream, salt and pepper and bring to a boil. Whisk until everything is combined and then let it simmer for ~10 min. Add in your chopped basil at the very end before serving.
Step 2: While your soup is simmering, cook your bacon.
Step 3: Cut thick slices of sourdough and butter them on both sides. Also slice up your cheese while you’re at it.
Step 4: Build your sandwich.
Step 5: Place your sandwiches in a hot pan and toast until the bread is golden brown and the cheese begins to ooze out from all sides.
Step 6: Slice your grilled cheese into sticks for dipping and serve immediately with your soup.
This snack is extremely simple to make and requires very little time or culinary ability. Plus, everyone everywhere loves grilled cheese. It’s science.
And with that, thanks for reading!