Who doesn’t love the ageless classic of tomato soup and grilled cheese? In this version, we give canned tomato soup a quick upgrade with some cream and spices, then top it with little pieces of crispy grilled cheese perfection. Our favorite hack? Using mayonnaise instead of butter on our grilled cheese sandwiches. By using mayo, you get much more flavor in your sandwich along with more even browning - plus compared to butter, there is much less chance of your sandwich burning if you leave it on the pan too long.
Total Time
20min
4.8
6 Ratings
Author: SideChef
Servings:
2
Ingredients
•
3
cans
(14 oz)
Tomato Soup
•
1/2
cup
Heavy Cream
•
as needed
Freshly Ground Black Pepper
•
as needed
Italian Seasoning
Grilled Cheese Croutons
•
4
slices
White Bread
•
4
tsp
Mayonnaise
•
1
cup
Shredded Cheddar Cheese
Cooking Instructions
1.
Add the Tomato Soup (3 cans) to a small saucepan with Heavy Cream (1/2 cup), Italian Seasoning (as needed), and Freshly Ground Black Pepper (as needed). Heat over medium-high until simmering, then turn heat to low.
2.
Spread 1 tsp of Mayonnaise (4 tsp) on the outside of the White Bread (4 slices). Top one side with 2 oz of Shredded Cheddar Cheese (1 cup) each, then replace the tops.
3.
Heat a skillet or grill pan over medium-high heat. Once hot, add the sandwiches to the pan and cook for 2-3 minutes on each side or until the cheese is melted and they’re a perfect golden brown. Press the sandwich to ensure the sides are stuck together and the bread is crispy.
4.
Allow to rest for 1 minute, then cut the sandwiches into 1/4-inch cubes.
5.
Serve the soup in bowls, drizzle with heavy cream, and top with a handful of grilled cheese croutons.
Author's Notes
Yields 2-4 servings.
Nutrition Per Serving
CALORIES
1248
FAT
50.6 g
PROTEIN
33.8 g
CARBS
168.5 g
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