In a medium pot, sauté garlic in oil over medium heat. Once the garlic is fragrant, pour in the soup. Fill the cans with water or milk and pour that into the pot. [Using milk will give the soup a creamier texture and a richer taste, but use whatever you have on hand]. Reduce heat to low and let the soup simmer for about 10 minutes, stirring in between. Add in basil and season with salt and pepper to taste.

To make the grilled cheese sandwiches, heat a large skillet over medium-low heat. Place ½ tablespoon of butter in the skillet and swirl it around the pan with a spatula until melted. Place 2 sandwiches in the skillet and cook for about 2 to 4 minutes until the bottom is golden-brown and the cheese is partially melted. Flip and add ½ tablespoon of butter to the skillet and cook for an additional 1to 2 minutes, until the second side is golden-brown and the cheese is completely melted. Repeat this process for the other sandwiches.

Serve with warm soup.