Recipe Courtesy of Marcy Smothers, from her book Snacks


One of my ultimate comfort foods on a winter night is grilled cheese dipped in tomato soup. The buttery richness of the sandwich and the creamy soup – yum!
Here I have a two for one special: Tomato soup and grilled cheese in the same sandwich.

Mmmm mmmm good!

Marcy Smothers

Serves 4 as a Soupwich or 12 as an hors d’oeurve

1 stick Clover butter, room temperature
¼ cup Campbell’s Tomato Soup, condensed (i.e. straight from the can)
1 tablespoon onion or shallot, minced
2 cups cheddar cheese, shredded
8 slices bread, I prefer English Muffin bread, French or sourdough
Olive oil

Mix butter, soup and onion.

Spread one tablespoon of tomato soup butter on each slice of bread.

Put ½ cup cheddar cheese on four of the slices and close.

Press on Soupwich to seal it.

Using a pastry brush, lightly paint the outside of the Soupwich on both sides with olive oil. Alternately you can use soft or melted butter.

Heat a heavy or non-stick skillet on medium high. When it is hot, add Soupwich.

Squish and flip a few times until browned on both sides and the cheese is melted.

*If you are serving the Soupwiches as an hors d’oeurve, remove the crusts and cut on the diagonal.
*Go ahead and make the rest of the soup. Be sure to fill the can ¾ full, not all the way to the top.


Clover Stornetta

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