Herb Grilled Cheese and the bestest tomato soup EVER!

I love this idea mom - I think any chance to make a bunch of different kinds of grilled cheese is ideal. I know it is getting/or is hot for most people reading this. But this last month it has been raining cats and dogs in Idaho. Matt loves it because it makes his grass really green (but then he starts talking about fungus...man...grass is never happy) - and I love it because I am already burning up hot! And we are too cheap to turn on the air conditioning!

Anyway - there is nothing better than grilled cheese and tomato soup on a rainy spring/fall/winter/ day.

This tomato soup recipe comes from the lady who use to run the snack shop at the golf course I worked at in college (in American Fork). It is absolutely to die for! Super substantial, chunky, flavorful and filling. Matt will even eat it - and he hates soup!

Bestest Tomato soup:

1 can of Campbell's tomato soup

1 can full of milk (if you are feeling really evil, do a can of half and half)

1 can of diced tomatoes WITH (and make sure you buy the right can) basil, oregano and garlic mixed in (see the picture above).

Cheese/croutons (optional) to put on top

Mix all together (except the cheese and croutons if you so decide) and heat on the stove. Then devour with your grilled cheese.

This cheese sandwich I found is super easy to make and makes a huge difference in taste. I use the sandwich maker just like mom does (ignore the chicken stew in the picture - it is not as good as just serving these with tomato soup). I actually dont have dried parsley - so I just use Italian seasoning and garlic powder...but it is all green, right?

Herb Grilled Cheese (from Simple and Delicious magazine)

Ingredients:
1/4 cup butter, softened
1/2 teaspoon dried parsley flakes
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
8 ounces sliced Colby cheese
8 slices white bread
Directions: In a small bowl, combine the butter, parsley, oregano and garlic powder. Cover and refrigerate 2 tablespoons for another use. Place cheese on four slices of bread; top with remaining bread. Spread outside of each sandwich with remaining butter mixture. In a skillet over medium heat, toast sandwiches for 4-5 minutes on each side or until bread is lightly browned and cheese is melted. Yield: 4 servings.