Grilled Cheese Sandwiches with Tomato Soup
Bring comfort food to the campsite with this step-by-step guide to making Grilled Cheese Sandwiches with Tomato Soup. Perfectly crispy, gooey sandwiches paired with warm, savory soup this classic combo is easy to make and universally loved.
Equipment
- Cast-Iron Skillet
- Medium Pot
- Portable Stove or Campfire Setup
- Spatula
- Cutting Board
- Knife
- Ladle
- Fireproof Gloves
Ingredients
For the Grilled Cheese Sandwiches:
- Bread: Thick slices e.g., sourdough, rye, or whole-grain
- Cheese: Cheddar mozzarella, Swiss, or gouda (or mix two types)
- Butter or Oil: For toasting the bread
Optional Fillings:
- Sliced ham turkey, or bacon
- Apple slices or fig jam
- Caramelized onions or sun-dried tomatoes
For the Tomato Soup:
- Premade Soup: Canned boxed, or pre-packed homemade tomato soup
- Liquid Adjustments: Milk water, or cream for desired consistency
- Seasonings: Salt pepper, basil, or red pepper flakes
Optional Garnishes:
- Fresh herbs
- Croutons
- Shredded cheese
Instructions
Set Up Your Cooking Area:
- Choose a stable spot for your campfire or portable stove.
- Preheat the skillet and pot over medium heat.
Assemble the Sandwiches:
- Spread butter generously on one side of each bread slice.
- Layer cheese and optional fillings between the unbuttered sides of the bread.
Cook the Grilled Cheese:
- Place sandwiches butter-side down in the skillet.
- Press lightly with a spatula and cook for 3–4 minutes per side, until golden brown.
- Cover the skillet with a lid to help the cheese melt evenly.
Heat the Tomato Soup:
- Pour soup into the pot and heat over medium heat, stirring occasionally.
- Adjust consistency with water, milk, or cream, and season to taste.
Serve and Enjoy:
- Slice sandwiches diagonally and ladle soup into bowls.
- Garnish the soup with fresh herbs, croutons, or shredded cheese. Serve hot.