*** Perfect Grilled Cheese and Soup

• 4 Tbsp Rosemary butter (room temperature, very soft)
  • 4 Tbsp butter
  • 1 Tbsp rosemary, chopped
  • 1/2 tsp minced garlic (use sparingly, it stays raw)
  • pepper, to taste
• 8 small, thin slices of bread (about 3/4 the size of a slice of cheese and very thin, about 1/4" thick)
• 4 slices of pre-sliced Velveeta "cheese", also at room temperature
• 1 (10.75 oz) can Progresso Creamy Tomato Bisque

Set out the butter and cheese to allow them to reach room temperature.

Heat a pan to medium heat. Butter the bread. Place two slices butter-side-down in the pan, lay the cheese over them, cover the the other pieces of bread, butter-side-up, and cover the pan. Reduce the heat to a notch below medium.

Once the bottom is golden brown, turn the sandwiches over, and cook until golden brown.

Meanwhile, heat up the can of soup per instructions on can.

6 butter +4 bread + 3 cheese =  13 WW points per sandwich + 4 for soup