The winter season is on it’s way out, so I wanted to squeeze in one last round of comfort food and soup. I once “choked” on grilled cheese in a restaurant a year after I also got the flu at the exact same restaurant…. needless to say I did not go back to that town, restaurant, or eat a grilled cheese for many years following. Good news is i’m back to indulging in a good grilled cheese every now and then (as long as it has barely any cheese on it). Check out my Mac ‘n Cheese recipe to learn about my texture issues with food.
Warm, creamy, crunchy, gooey grilled cheese with a doctored up tomato soup.
- 2 slices Whole Grain Bread
- 1 Tbsp Olive Oil
- 1 Tbsp Unsalted Butter melted
- 1 clove Garlic minced
- 1/2 avocado
- 3 slices Tomato
- 2-4 slices Sharp Cheddar Cheese deli
- 1 can/box Tomato Soup Trader Joe's
- 1 tsp Red Pepper Flakes
- 1 1/2 tsp Dried Parsley Flakes
- 1/2 tsp Garlic Salt
- 2 cloves Garlic minced
Allow pan to heat up over medium-low heat.
Mix the olive oil, butter, and minced garlic together with a brush.
Brush each side of both slices of bread and place on the pan.
Place the slices of cheese, avocado, and tomato on the bread and stack once the bottom side is golden brown.
Remove from pan once golden on both sides.
Heat over stove according to package.
Add all ingredients immediately and stir.
Remove from heat once warmed through.