Grilled Cheese and Tomato Soup: My Way

Yesterday I had the misfortune to wake-up with a pretty significant headache: not my preferred way to start the day.  There were a few things I had to get done at work, so I went in for about an hour and then came back home to wait it out.

I started to feel better around lunch time but the headache was still lingering.  (Don't worry.  In the battle of Ashlie vs Headache, eventually, Ashlie reigns supreme.)  I wanted something to eat that I couldn't normally have at work, and something that would make me feel better on an otherwise ick day.  Tomato soup and a grilled cheese sandwich was just the thing.  This meal is probably my #1 thing to eat in the world.  IN THE WORLD. (Ok.  It may be tied with homemade nachos.  I can't pick just one #1 that would be crazy!)  There is something about the simplicity of tomato soup and grilled cheese that hits the spot.  This is "my way," for today only, because I change it up based on what I have around.  This time, I had manchego, cheddar, and arugula.  So. Good.  I had never had manchego cheese before but for some reason it caught my eye in the grocery store.  It's a sheep's milk cheese, creamy and a bit tart, sort of like a tamer goat cheese.

Before I give you the recipe, I need to alert you to something.  Are you sitting down?  Prepare yourself, because I'm about to drop a bomb.  My tomato soup starts with...Campbell's.  That's right, peeps, Campbell's condensed, full of sodium, tomato soup. Could I make it from scratch? Probably.  Even so, there is something about this can that just makes my heart happy.  I used to make tomato soup back in my college days and there is just something classic about it, that I can't abandon.

Tomato Soup
1 can campbell's condensed tomato soup
1 can organic low fat milk
2 tsp dried oregano
1 tsp dried thyme
7 cherry tomatoes, cut in half
Black pepper
Sriachi to taste

Make soup according to can instructions: pour can contents into small pot.  Add one soup can full of milk, and put over low heat.  Add ingredients and let simmer for 5 minutes until ingredients blend. Add tomatoes and cook for 2 more minutes. Stir to taste.  (Note: normally I say always add salt to your dish, but this canned soup is naturally pretty salty, so you should do fine to omit extra.)

Grilled Cheese Sandwich
2 pieces whole wheat bread
Brummel and brown yogurt butter
2 ounces manchego
Small handful of arugula
2 ounces cheddar

Butter both slices of bread and heat non-stick skillet to medium. Assemble sandwich on bread, butter side down, with manchego, arugula, and cheddar. Put other piece of bread on top, butter side up and cook 4-5 minutes until cheese is melted.  Flip sandwich and let cook for 2 more minutes.  Serve and bask in its deliciousness.