French Onion Soup Twist... Chris's Grilled Cheese Tomato Soup!
Ok, so those of you who like French Onion soup may like this new invention. Someone may have done this already, but I have not seen it. The thing I like like about French Onion soup is the way the bread goes with the cheese and soup.
Today I got out my handy 6" cast iron skillet for a grilled cheese. I always have Tomato soup with it, so I thought why not combine everything in the skillet - And it came out yummy!
Heat one can of Progresso Tomato Basil soup on low-medium in a small sauce pan. Separately, heat your skillet on medium heat. Melt enough butter to cover the bottom. Get two slices of your favorite honey wheat bread. Grate fresh, medium sharp white cheddar cheese (1/3-1/2cup) onto one slice. Top with other slice of bread and put it in the skillet. Press the sandwich down to flatten it in the skillet. Turn over when golden brown. You may need to add a little more butter to the skillet. When the second side is almost done, turn the heat off both burners for the skillet and the soup. Now pour the soup into the skillet over the sandwich (approx. 1 cup).
I ended up putting a little more soup in than what is pictured. Add the amount you desire to your sandwich. Then grate some more cheese on top. I ate it right out of the skillet! It saves a dish and keeps everything warm while you're eating. Just be careful, the skillet is very hot. If you've got these three ingredients and fifteen minutes, you have yourself a nice lunch or snack!
1 Can Progresso Tomato Basil Soup
1/2 cup Shredded Medium White Sharp Cheddar Cheese
2 Slices of Honey Wheat Bread
PS: If you don't have a cast iron skillet, just put your sandwich in the bottom of your favorite soup bowl and pour the soup over top.
Now go and ENJOY Chris's Grilled Cheese Soup!