Welcome back to Lazy Recipes. In this installment, I’ll show you how to make the perfect grilled cheese to go with any soup, as well as some easy, lazy soup options. This one is simple, comforting and takes almost no effort, which is precisely what we all need during this temperature drop.
As always, remember to source your ingredients mindfully and support Iowa businesses and farmers whenever possible. I picked up most of the items for this recipe at Wheatfields Co-op, and I highly recommend you do the same if you can.
Appliances needed (dorm-friendly)
Electric hot pot or small plug-in skillet
Ingredients
2 slices of your preferred bread
A thin spread of mayo for the outside of each slice
Sliced sharp cheddar cheese (sliced)
Sliced Havarti cheese
Butter for the pan
Any ready-made soup of your choice
Optional: herbs, pepper or red pepper flakes
Tools
A heat-safe spatula
A butter knife or spoon to spread mayo
A bowl or mug for serving soup
Instructions
To begin, grab your bread and spread a thin layer of mayo on the outside of each slice. Even if you don’t like mayo, don’t worry. The flavor won’t be tasted. Instead, it helps your bread toast evenly and adds that perfect crunchy exterior you usually only get from a diner’s grilled cheese.
Set your electric hot pot or skillet to a medium heat. If you want a softer bottom crust, add a small amount of butter, but this is optional, as the mayo already does most of the work.
Place your first slice of bread onto the hot surface with the mayo side facing down. Add a layer of sharp cheddar, then a layer of Havarti. The combination melts beautifully and gives you a perfectly balanced salty, creamy pull when you cut into it later.
Place the second slice of bread on top, with the mayonnaise side facing up. Let the sandwich toast until the bottom is golden brown, which usually takes a couple of minutes. Flip it carefully with your spatula and toast the other side until it reaches the same color.
The cheese should be melted and soft at this point. If it needs a little more time, lower the heat and cover the pot with a plate for a minute to retain the heat.
While the grilled cheese finishes up, heat your ready-made soup according to the package instructions. Pacific Foods tomato basil and roasted red pepper soups are my personal favorites. Their butternut squash soup is also incredible, especially if you’re looking for something smoother.
Once your sandwich is done, remove it from the heat and let it cool for a moment, allowing the cheese to settle. Split it in half if you want to see the cheese pull, or leave it whole if you prefer the classic diner style.
Serve it with your warm bowl of soup and enjoy how well the flavors blend. The toasted mayo exterior adds a crispness that makes the entire thing taste like you put in a lot more effort than you actually did.
This recipe is perfect for late-night studying or cold afternoons when you want something comforting without making a mess in your dorm or kitchen. Since bread and cheese come in larger quantities, you’ll be able to make this meal several times for a low cost. The ready-made soup adds variety, which makes the entire experience feel a little fancier while still being incredibly easy.
