Cream Of Tomato Soup With Bacon Grilled Cheese Croutons Food

EASY TOMATO SOUP AND GRILLED CHEESE CROUTONS

Steps:

• In a large pot or Dutch oven such as Le Creuset, heat the olive oil over medium heat. Add the onions and cook over medium-low heat for 15 minutes, stirring occasionally, until golden brown. Add the garlic and cook for 1 more minute. Stir in the chicken stock, tomatoes, saffron, 1 tablespoon salt and 1 teaspoon pepper. Bring the soup to a boil, then lower the heat and simmer for 15 minutes.
• Meanwhile, fill a medium pot with water, add 2 teaspoons salt and bring to a boil. Add the orzo and cook for 7 minutes. (It will finish cooking in the soup.) Drain the orzo and add it to the soup. Stir in the cream, return the soup to a simmer and cook for 10 more minutes, stirring frequently.
• Serve hot with Grilled Cheese Croutons scattered on top.
• Heat a panini grill. Place the four slices of bread on a cutting board and brush lightly with the melted butter, being sure to butter the corners. Turn the slices over and pile Gruyere on two of the slices. Place the remaining two slices of bread on top of the Gruyere, buttered sides up.
• Grill the sandwiches on the panini grill for about 5 minutes, until nicely browned. Place on a cutting board, allow to rest for 1 minute and cut into 1-inch cubes.

TOMATO SOUP WITH GRILLED CHEESE AND BACON CROUTONS

Steps:

• Heat oil in medium pot over medium-high heat. Add onion, carrot, celery, and garlic. Saute until vegetables have softened, about 7-8 minutes. Add tomato - Italian seasoning, stirring to combine. Cover and bring to a boil. Reduce heat and simmer for 10 minutes. Remove from heat and blend soup until smooth. Season with salt and pepper. Return soup to pot and keep warm.
• Heat nonstick pan over medium-low heat. Add ½ tbsp butter and melt. Add both slices of white bread, allowing them to soak up the butter. Spread cheese on one side of the bread. Top with 3 slices of bacon per sandwich followed by more cheese. Stack the other slice of bread on top, buttered side facing up. Spread cheese on top of the bread and cook until golden brown on the bottom.
• Melt the remaining butter in the pan. Flip the sandwich over and spread cheese on the top of the bread. Continue to cook for 3-4 minutes.
• Flip sandwich over once more and let cheese on the outside caramelize and get crispy. Remove sandwich from the pan. Cut into bite size pieces. Ladle soup into bowls and top with grilled cheese and bacon croutons.

CREAM OF TOMATO SOUP WITH BACON-GRILLED CHEESE CROUTONS

Steps:

• HEAT olive oil in a large pot over medium-high heat. Add onion, celery, carrot and garlic. Sauté for 5-6 minutes. Add tomatoes, bay leaves and thyme. Cook, stirring occasionally for 3-4 minutes. Pour in vegetable broth. Bring to a boil, reduce heat and simmer for 20-30 minutes. Remove from the heat. REMOVE bay leaves and sprig of thyme. Break up 2 slices of bread and add to the soup. Using a hand blender or regular blender, puree soup until smooth. Return to the stove over low heat. ASSEMBLE grilled cheese for croutons. Sprinkle 1/3 cup (60 mL) of grated cheese over each of 4 slices of bread. Divide the bacon bits between the bread, sprinkle with remaining cheese and top with remaining bread. Butter each side of the sandwich. HEAT a large non-stick skillet over medium heat. Grill cheese sandwiches for 3-4 minutes per side or until golden. Remove from the pan to a cutting board and cut into 1-2 inch (2.5-5 cm) squares. STIR cream into soup and heat through. Season with salt and pepper. Ladle hot soup into serving bowls and garnish with fresh basil and bacon-grilled cheese croutons. Serve immediately.

GRILLED CHEESE CROUTONS

Steps:

• Heat a large skillet over medium high heat.
• In a small bowl, combine butter and thyme. Spread over one side of each bread slice with the butter mixture.
• Place 3 slices in the pan, buttered side down. Top with the cheese, then with remaining bread slices, buttered side up.
• Cook, turning once, until toasted on both sides, 3-5 minutes per side.
• Remove the sandwiches from the pan. Let them cool slightly, then cut them into 1" squares. Use in soups(tomato is especially nice), on top of salads, etc. Enjoy!
• Makes about 60 croutons.

EASY TOMATO SOUP & GRILLED CHEESE CROUTONS

Steps:

• In a large pot or Dutch oven such as Le Creuset, heat the olive oil over medium heat. Add the onions and cook over medium-low heat for 15 minutes, stirring occasionally, until golden brown. Add the garlic and cook for 1 more minute. Stir in the chicken stock, tomatoes, saffron, 1 tablespoon salt, and 1 teaspoon pepper. Bring the soup to a boil, then lower the heat and simmer for 15 minutes.
• Meanwhile, fill a medium pot with water, add 2 teaspoons salt, and bring to a boil. Add the orzo and cook for 7 minutes. (It will finish cooking in the soup.) Drain the orzo and add it to the soup. Stir in the cream, return the soup to a simmer, and cook for 10 more minutes, stirring frequently.
• Serve hot with Grilled Cheese Croutons scattered on top.
• Heat a panini grill. Place the four slices of bread on a cutting board and brush lightly with the melted butter, being sure to butter the corners. Turn the slices over and pile Gruyere on two of the slices. Place the remaining two slices of bread on top of the Gruyere, buttered sides up.
• Grill the sandwiches on the panini grill for about 5 minutes, until nicely browned. Place on a cutting board, allow to rest for 1 minute, and cut into 1-inch cubes. Yield: 4 to 6 servings
• Note: The Grilled Cheese Crouton recipe was halved for the taping of this episode.

CREAMY TOMATO SOUP WITH BUTTERY CROUTONS (FOOD AND WINE)

Steps:

• In a large saucepan, melt a tablespoon of the butter in a tablespoon of the olive oil.
• Add the sliced onion and smashed garlic and cook over moderate heat, stirring occasionally, until softened about 5 minutes.
• Add the tomatoes and their juice, the water, heavy cream, sugar, crushed red pepper, celery seed, and oregano and season with salt and pepper.
• Bring the soup to a boil over high heat, breaking up the tomatoes with the back of a spoon. Reduce the heat to moderate and simmer for 10 minutes.
• Meanwhile, in a small skillet, cook the remaining tablespoon of butter over moderately high heat until it begins to brown, about 1 minute.
• Scrape the browned butter into a medium bowl. Add the olive oil to the skillet. Add the diced bread and cook over moderately high heat, stirring occasionally, until it is slightly browned, about 6 minutes. Transfer the bread to the browned butter and toss well.
• Working in batches, transfer the tomato soup to a blender and puree until smooth.
• Return the soup to a clean pot and rewarm the soup if necessary.
• Season the soup with salt and pepper.
• Ladle the soup into bowls and serve with the croutons.

TOMATO SOUP WITH GRILLED CHEESE CROUTONS RECIPE BY TASTY

Steps:

• Make the soup: In a large pot or Dutch oven, melt the olive oil and butter together over medium-high heat. Add the onion and cook, stirring often, until softened and golden, about 7 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute.
• Add the salt, pepper, thyme, red pepper flakes, sugar, tomatoes and their juices, vegetable stock, and basil. Bring to a boil, using a wooden spoon to break up the tomatoes. Reduce heat to low, cover, and simmer for 10 minutes.
• Remove the basil sprig, then use an immersion blender to blend the soup until smooth. Alternatively, ladle the soup into a standing blender, working in batches, and blend until smooth.
• Add the heavy cream to the soup, cover, and cook over low heat for 5 minutes, until warmed through.
• Make the croutons: On a cutting board, butter both sides of each slice of bread. Lay the cheese on 2 of the bread slices. Top with the other slices of bread, creating a sandwich.
• Heat a large pan over medium-low heat. Once the pan is warm, add the sandwiches and cook until golden brown on the underside, 2-3 minutes. Flip the sandwiches over and continue cooking until the other side golden brown and cheese is melted, about 2 minutes.
• Transfer the grilled cheese sandwiches to a cutting board and cut into 1-inch croutons.
• Serve the tomato soup topped with the grilled cheese croutons.
• Enjoy!