Tomato Soup and Grilled Cheese: Upgrade Canned Soup with Browned Butter

Tomato Soup Ingredients

• 1 can of unsalted tomato soup
• 1 teaspoon of minced onions
• 2 teaspoons of garlic salt
• a pinch of black pepper
• 1 teaspoon of Italian seasoning
• 1 teaspoon of paprika (optional)
• 1 tablespoon of butter
• a splash of heavy cream
• 1/2 cup of milk

Grilled Cheese Ingredients

• 2 slices of bread
• two slices of sharp cheddar cheese (or 1/2 cup of shredded cheese)
• butter
• 1 teaspoon of garlic

Directions

In a medium pot, add in your butter and the seasonings you want to kind of brown your butter. Once browned, add in your tomato soup and a splash of heavy cream with your milk. Mix together well until completely combined. Turn the heat down to low. And let it simmer until ready to serve.

In a medium frying pan, place your butter and garlic in the pan, and let the butter melt completely before adding your bread. Place one slice of bread in the pan and then add your cheese.

Let it sit for a few minutes because this allows the steam from the pan to heat up the cheese and make it extra gooey.

Place the additional slice of bread on top of the cheese and then flip your sandwich when you see that one side is golden brown; aim to get the same color on the opposite side. Continue to cook until you have the desired color of toast.

Turn the stovetop off and begin to serve.

Tori Hammontree

Tomato Soup and Grilled Cheese

An upgraded canned tomato soup with browned butter and seasonings, served with a garlic butter grilled cheese sandwich.

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Ingredients Method

Ingredients

  

• 1 can tomato soup unsalted
• 1 teaspoon minced onions
• 2 teaspoons garlic salt
• a pinch black pepper
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika optional
• 1 tablespoon butter for soup
• a splash heavy cream
• 1/2 cup milk
• 2 slices bread
• 2 slices sharp cheddar cheese or 1/2 cup of shredded cheese
• butter for grilled cheese
• 1 teaspoon garlic

Method

 

1. In a medium pot, add 1 tablespoon of butter and the seasonings (minced onions, garlic salt, black pepper, Italian seasoning, and optional paprika). Cook to brown the butter.
2. Once browned, stir in the tomato soup, heavy cream, and milk until completely combined.
3. Turn the heat down to low and let simmer until ready to serve.
4. In a medium frying pan, melt the remaining butter and the garlic completely.
5. Place one slice of bread in the pan and top with the cheese. Let sit for a few minutes so the steam can heat and melt the cheese.
6. Place the second slice of bread on top. When the bottom slice is golden brown, flip the sandwich and cook until the other side reaches your desired color.
7. Turn off the stove and serve the sandwich with the soup.