Ingredients:

2 cans condensed tomato soup (11 ounces each)
2 cans water (11 ounces each)
5 ounces fresh leaf spinach (or half of 10-ounce package frozen spinach)
8 1/16-inch slices of block sharp cheddar cheese
Breton Minis

Preparation:

Combine soup, water, and spinach in saucepan. Heat according to soup directions. Ladle soup into shallow bowls. Float one or two Minis, topped with a thin slice of cheese, in the center of the bowl. Cheese should be thin enough to melt from heat of soup. Serve the remaining Breton Minis on the side.

Helpful hints:

For added texture, top with crushed crackers around the circumference of soup bowls, or for those cheese lovers, serve with bowl of grated cheese for guests to sprinkle over soup.