Mom's Chunky Tomato Soup

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Mom's Chunky Tomato Soup

 

1 can (14.5 ounces) stewed tomatoes undrained

1 can (10.75 ounces) cream of celery soup

1 can (10.75 ounces) tomatoe puree

1 soup can of whole or skim milk

1 tablespoon butter

2 slices of mild cheddar cheese, or 1/3 cup

pre-shredded cheddar cheese

2 slices of whole-wheat or white bread

 

Place the stewed tomatoes with theri liquid and the celery soup, tomato puree

and milk in a 2 quart saucepan and heat over mediun heat, stirring just to

combine. Bring to a boil, then reduce the heat to low and let the soup simmer,

uncovered, until the flavors blend, 4 to 5 minutes.

Meanwhile, make the grilled chees cubes. Place half of the butter in a small

nonstick skillet over medium high heat. Place the cheddar cheese between the

bread slices and , if necessry, trim cheese slices to fit the bread.

Place the sandwich in the skillet and dot the top with the remaining butter.

Cook the sandwich until the bottom is golden, 1 to 2 minutes, then flip it with

a spatula. Cook the second side until the cheese is melted and the bread is

crusty and golden brown 1 to 2 minutes longer. Remove the sandwich from the

skillet with a spatula and use a sharp knife to cut it into 30 small croutonlike

pieces.

To serve, ladle the soup into serving bowls, and scatter 5 grilled cheese cubes

on top of each serving.

 

This is great when you're not feeling good.

 

Jenn B aka Mom2Sam and Tiny

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