Grilled Cheese and Soup - how do you take it?

October 06, 2013  •  Leave a Comment

Now that it's officially fall...loving that cool front that came through on Saturday...it seems like a grilled cheese and a bowl of soup should be a mainstay on the menu.   The other day, I made grilled cheese with sliced avocado and chicken noodle soup for Haley and myself as there wasn't too much in the fridge or cupboards and it was easy.  When I went to the grocery store I stocked up on a few cans of soup with one being tomato/basil.  

Made me wonder how people prefer their grilled cheese - cheddar/American/swiss/provolone/brie (my younger sister Sarah once made a grilled cheese on homemade bread, brie and apricot jam - OMG it was good) and are additions acceptable like avocado/tomato/bacon (I think this one should be a given cause who doesn't love bacon) and the butter...salted, unsalted, with olive oil or not...so many decisions.

Of course then there's the bread - white, wheat, specialty?  Or is it basically what's available in the fridge?

And then there's the soup - it's kind of like the bread in some ways - what ever is in the cupboard, but I think I prefer tomato - and tomato-basil is all the better.  May have to get my cookbooks out and make some soups this fall - nothing better than smelling up the entire house with the smell of something cookin'.


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