Adult Grilled Cheese + Tomato Soup

I promise I’m not actually a snob about this meal (though I am about a lot of other things), but if you’re interested in taking things up a level, I got you. Also, if we’re all being honest with ourselves, the classic Campbell’s tomato soup and grilled cheese made from Wonder Bread and Kraft Singles will always hit the spot and never go out of style.

However, this meal is more about the soup — it’s the star, the lead character and it gets better with age. It’s also easy and pretty fast, of course.

Ina Garten’s Easy Tomato Soup + Grilled Cheese Croutons

Bentley’s Way

• Obviously I half the soup recipe (gasp), and it still creates four good-size servings.

• While turning the grilled cheese into croutons is adorable and delicious, I typically leave the sandwich whole because some days you just can’t reach any higher.

• Also, the grilled cheese Ina tells you to make with this is awesome as is. However, you can make any kind of grilled cheese you prefer or have. The Gruyere just complements the flavors best, but this time I did a shredded white cheddar and Kraft single combo — once on sourdough and the second time on Challah.

• And not to start a virtual debate, but you should be using Mayo for your grilled cheeses. I was fresh out so had to use butter, and it was fine, but Mayo is easier to spread and browns beautifully. Just try it.

• Before you start questioning things, the saffron is critical. I’m sure it’s edible without this, but the flavor it adds is insane so do your best. Fun fact, Meijer in Northeast Ohio sells Saffron for $7.99.

First time: Dinner, fresh made soup, grilled cheese on sourdough and served with a simple salad.

Second time: Lunch, reheated soup filled with more flavor, same grilled cheese, but on Challah.