Tomato Soup and Grilled Cheese
Two cans of condensed tomato soup made with milk, served with pan-fried cheddar sandwiches on white bread. Four servings of each.
Open both cans of condensed tomato soup and pour into a medium pot. Add 2 cans (568 mL) of milk, whisking to combine. Do not add water — milk makes a creamier soup. Heat over medium, stirring occasionally, until hot but not boiling. Season with salt and pepper. Keep warm on low.
While the soup heats, assemble the sandwiches: divide the cheese evenly across 4 slices of bread and top each with a second slice.
Heat a large skillet or griddle over medium heat. Add butter and let it melt, tilting to coat the pan.
Cook sandwiches in batches if needed, 2–3 minutes per side, pressing gently with a spatula, until both sides are golden and the cheese is melted. Add a little more butter between batches if the pan looks dry.
Cut sandwiches in half. Ladle soup into bowls and serve the sandwich halves alongside for dipping.
No Name condensed tomato soup is generally $1.29–$1.49 per 284 mL can. Campbell's costs about the same. Priced here at $1.49 each.
- Milk is priced at $0.70 for 500 mL based on a 2L carton at roughly $2.79. Use whatever milk you have.
- 50g per sandwich (200g total) is enough cheddar to melt properly. Don't go lower.
- A full 675g loaf of No Name bread at $2.48 covers the 8 slices here with about 4 slices left over.
Estimated values per serving.
This recipe can be made gluten-free with substitutions.
- Replace white bread with gluten-free sandwich bread (adds approx. $3–4 to total cost)
Condensed tomato soup is typically gluten-free but check the label. The sandwiches require a GF bread swap.