What do you do when all you’ve got is a can of tomato soup and some bread? You could just make tomato-soup-with-nothin’-in-it (as it was called when I was growing up), and I’ve got nothin’ against plain old tomato soup. However, sometime you’ve got to spruce things up a bit, add a little pizzazz.
This is another Last Minute Dinner. It can be ready in 15 minutes. Let’s get to it!
Basil Tomato Soup
- 1 can tomato soup
- 1/2 teaspoon dried basil
- 3/4 can of milk
It’s not rocket science folks. Just adding a little basil to your run-of-the-mill canned tomato soup makes it so much more delicious. But just because I like taking picture of what I do in the kitchen, here’s the step by step.
Cast of Characters:
Yes, that’s whole milk. I’m a convert. It makes everything taste better.
Dump the tomato soup in a small saucepan.
Measure out the milk…
Add the basil…
and mix it up!
Tip of the day: Mix the milk with the tomato soup before turning the heat on. If the condensed tomato soup is at all warm it won’t mix completely with the milk leaving tiny red flakes of tomato in the soup.
I know, I know, a tip you just couldn’t live without. You’re welcome.
Pesto Grilled Cheese
- Sliced bread
- Monterey Jack cheese (Mozzarella would be good too)
- Pesto, to taste
Again folks, nothing earth shattering here, but how many of you buy that little jar of pesto for a recipe then leave it in your fridge to rot because you don’t know what to do with it? Put it on your sandwiches! It adds a super yummy flavor.
Slice your bread
The butter knife is essential for the truly rustic and uneven slice of bread. 🙂 This was taken when our knives were getting sharpened. Except they didn’t get sharpened because the shop is closed for the winter. Who closes a machine-type shop for the winter? Sharpening knives isn’t this shop’s main purpose, but seriously, Emily needs her knives sharpened in February.
After only a little huffing and puffing, I sliced two whole slices of bread!
Grab your pesto our of the fridge. In my case, the freezer, I was able to make a bunch of pesto this past summer from some very generous friends giving me a load of basil.
Let it thaw..or not. I kind of let it thaw then I just put the rest of the chunks on the bread and let the stove do the rest of the work!
Slice your cheese and assemble the sandwich: butter the outside of the bread and stack with cheese and pesto inside. No pictures of this step, I forgot. We all know how to make grilled cheese though. Right? Am I assuming too much?? I’ve been told I do sometimes. 🙂
Heat skillet or flat pan over medium heat.
Throw Gently set the sandwich on the skillet. (If you throw it, it will certainly fall apart. Another super helpful hint.)
Grill on both sides, turning only once, until both sides are golden brown and cheese is melted.
Shred some sharp cheddar cheese into the tomato soup if that kind of thing strikes your fancy. Dip that sandwich in the soup and enjoy!
Are there any other grown-ups out there that still enjoy good ole Campbell’s tomato soup? Am I the only one still reliving their childhood?