Creamy Tomato Basil Grilled Cheese with Soup Dip

Ingredients

• 4 slices sourdough bread
• 6 oz cheddar cheese
• 2 tbsp butter
• 1 can (10.75 oz) tomato basil soup (canned or boxed)
• 1/2 cup milk
• 1/4 tsp garlic powder(optional)
• 1/2 tsp dried basil(optional)
• 1/8 tsp black pepper(optional)

Instructions

1. 1

   Prep (8 minutes): Slice cheese if needed. Lay out bread slices and assemble sandwiches with cheese between two slices.

2. 2

   Cook (12 minutes): Heat a skillet over medium heat. Butter the outside of each sandwich, then place in the skillet and cook 3–4 minutes per side until golden and the cheese is melted.

3. 3

   While the sandwiches cook, warm the soup dip: In a small pot, combine tomato basil soup, milk, garlic powder, dried basil, and black pepper. Heat over medium until steaming, stirring often, about 6–8 minutes.

4. 4

   Serve: Cut sandwiches in half and dip into the warm tomato-basil soup.