Thereâ€™s nothing quite like a winter Sunday. Football is on, chores are done(ish), the dogâ€™s asleep, and itâ€™s cold enough out that no one can make you feel guilty about â€œwastingâ€ the day inside.
On days like this, I crave comfort foodâ€“the culinary equivalent of my favorite slippersâ€“and one of my favorites is the classic combo, grilled cheese and tomato soup.
However, being an alleged â€œgrown up,â€ Iâ€™ve made a few upgrades to the Wonder bread/Kraft Singles/Campbellâ€™s Soup standby, so put on your slippers, bring the duvet out to the couch, and letâ€™s get cooking.
Hereâ€™s what youâ€™ll need:
- French bread (about 1/3 loaf)
- Danish Havarti cheese
- 1 Roma tomato
- Olive oil
- Pacific Roasted Tomato and Red Pepper soup (comes in a box; Trader Joeâ€™s house brand is good too)
Start by cutting four slices of bread. Cut diagonally to increase the surface area. Set the remaining heel aside.
Coat one side of each slice of bread with olive oil by pouring oil onto a shallow plate and pressing the bread into it.
Cut the tomato into 1/4â€³ or thinner slices. Cut the cheese into small, flat pieces.
Arrange the bread, tomatoes and cheese into sandwiches in a small skillet, with the oiled sides of the bread facing out. Cook over medium heat until the cheeses is mostly melted, then flip with a spatula.
While the sandwiches are grilling and the soup is heating according to package directions, gather the heel of the bread, the remaining oil and a cookie sheet. Tear off quarter-sized pieces of bread, dab lightly in oil, and arrange on cookie sheet. Bake in 300-degree oven for about 5 minutes, or until they turn golden brown. These will be croutons for your soup.
Once sandwiches are golden on both sides, remove from heat and allow to cool. Pour soup into a bowl and top with croutons. Curl up on the couch and enjoy!