Grilled cheese sandwich made with white bread and velveeta cheese served with creamy tomato basil soup. The ultimate American comfort  food! It’s easy to make and is a great lunch on a rainy day like today. I’m  going to enjoy a nice scotch while I’m cooking but I will have a nice cold glass of milk with my lunch. It’s going to be so good!



  1. 2-15 oz oz cans diced tomatoes 
  2. 6 oz tomato juice
  3. Tspn ea. salt & pepper
  4. Tblspn onion powder
  5. 2 Tblspn sugar
  6. 2 Tblspn dried basil
  7. 4 oz cream cheese
  8. 1 Tblspn vegetable base
  9. 1 cup ½ & ½
  10. 1 glass scotch for the cook
  11. 1 glass of milk to drink with lunch
  12. 2 slices of white bread
  13. 4 slices of velveeta
  14. butter


Have a sip of scotch and let’s start cooking. Put all the ingredients except for the ½ &½ and basil in sauce pan. Remember, drink the scotch & save the milk for later. Bring the mixture to a simmer & let cook until the cream cheese is semi melted. Blend with an immersion blender utility smooth. Stir in ½ &½ & basil. Place the slices of velveeta on bread. Butter one side & place on medium hot pan. Butter the top slice of bread. When the bottom is a nice golden brown flip the sandwich & flatten with your spatula. Cook until nicely browned & cheese  is melted. Garnish soup with some sour cream & parsley. Enjoy!!!


Leave a Comment

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s