I love rain. The sound of it slapping against the roof, the thunder booming in the distance – it’s relaxing, and it makes me want to eat. Grilled cheese and tomato soup is, as far as I’m concerned, a staple of the American diet. Growing up, it was one of my favorite rainy day lunches (along with peanut butter sandwiches and spaghettiOs – another post, another day). So, it’s become something of a comfort food for me.
A few years ago, I stumbled on a recipe for “Grilled Cheese Dippers and Spicy Tomato Soup.” It’s a refreshing change – and it makes me feel a little more adult. It’s messy, especially if you dip the sandwich in the soup – and that’s the whole point – but it’s okay to be messy on a rainy day.
Here’s what you need (for the sandwiches):
- A loaf of french bread
- 1 can condensed southwest-style pepper jack soup (or nacho cheese goo, if you can’t find the soup)
- 8 ounces of shredded Mexican cheese
- 1 mixing bowl
- 1 pan
Here’s what you need (for the soup):
- 1 can of condensed tomato soup
- 1 can of condensed cheddar cheese soup
- 3 cups spicy tomato juice (V8 is cheapest and easiest to find)
- 2 teaspoons of hot sauce (optional)
- 1 teaspoon dried basil (optional)
- 1 pot
Here’s what to do:
Step 1) Combine all the soup ingredients in the pot and set over low-ish heat. Hot sauce is optional, but I like to put in lots.
Step 2) In a mixing bowl, combine 1 can of condensed pepper jack soup with 8 oz of shredded Mexican cheese.
Step 3) Cut the french bread into 1/2 inch thick slices. Butter the outside pieces of bread and place them in the pan over medium heat. It should take a few minutes for each side. When they are toasted and the cheese is hot, you’re ready to eat.
Step 4) Dip and eat.
Next time a storm rolls into town, whip out this recipe and get to cooking. It’s really easy, and you’ll feel all warm and gooey inside.