DinnerCountGrilled Cheese & Tomato Soup
Fifteen minutes of comfort. Butter-crisped grilled cheese sandwiches cook in a skillet while a pot of canned tomato soup, whisked with milk, warms alongside. Every sandwich gets cut in half for dunking. It's the dinner for a cold night, a snow day, or an evening when nobody has anything left in the tank.
15 minServes 4 as writtenStovetopAmericanContains Milk, Wheat
Ingredients — serves 4
- Bread slices8 slices
- American or cheddar cheese8 slices
- Butter4 tbsp (½ stick)
- Tomato soup (canned)1½ cans (10.75 oz)
- Milk2 cups
How much to make for 2, 4, 6 or 8
| Ingredient | For 2 | For 4 | For 6 | For 8 |
|---|---|---|---|---|
| Bread slices | 4 slices | 8 slices | 12 slices | 16 slices |
| American or cheddar cheese | 4 slices | 8 slices | 12 slices | 16 slices |
| Butter | 2 tbsp | 4 tbsp (½ stick) | 6 tbsp | 8 tbsp (1 stick) |
| Tomato soup (canned) | ¾ can (10.75 oz) | 1½ cans (10.75 oz) | 2¼ cans (10.75 oz) | 3 cans (10.75 oz) |
| Milk | 1 cup | 2 cups | 3 cups | 4 cups |
| The pan | Written for 4 adult-size portions; you are cooking for about 2 — roughly 0.5× the recipe. Fewer pieces — the same 12-inch skillet, spaced out, and the same time. | — | Written for 4 adult-size portions; you are cooking for about 6 — roughly 1.5× the recipe. This calls for a 12-inch skillet. At about 1.5× the recipe that’s three rounds in the skillet instead of two — or two skillets at once; the time per round is the same. Keep the early rounds warm in a low oven. | Written for 4 adult-size portions; you are cooking for about 8 — roughly 2× the recipe. This calls for a 12-inch skillet. At about 2× the recipe that’s four rounds in the skillet instead of two — or two skillets at once; the time per round is the same. Keep the early rounds warm in a low oven. |
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Steps
- Whisk the tomato soup and the milk together in a saucepan until smooth — about one soup can of milk for each can of soup — and warm it over medium-low heat, stirring every minute or so, for 5 to 10 minutes. Check that it is steaming hot but not boiling. Keep it warm on the lowest setting — milk instead of water is what makes it taste homemade.
- Butter one side of every bread slice. Build the sandwiches — two slices of bread and two slices of cheese each, buttered sides facing out — so the cheese touches both pieces of bread (a spare slice on the card is the rounding, not a half sandwich).
- Heat a large skillet over medium heat; if the sandwiches won't all fit at once, heat the oven to 200°F too. Cook the sandwiches in batches so they sit in a single layer with space around them — a crowded pan steams instead of browning. Cook each batch for about 3 minutes a side, pressing gently with a spatula. Check that both sides are deep golden and the cheese pulls when you lift a corner. Keep the finished ones warm on a sheet pan in a 200°F oven while you cook the rest.
- Cut the sandwiches in half and serve with the soup in bowls for dunking.
Good to know
- Contains Milk, Wheat — from the ingredient names, so not a complete list. It cannot see inside a jar, a mix or a sauce, and formulas change. For an allergy or intolerance, read the package every time — never decide from this line.