EASY TOMATO SOUP WITH GRILLED CHEESE
Easy roasted tomato soup served with a simple, extra-cheesy grilled cheese sandwich is comfort food personified. Served with a swirl of cream and fresh basil, it's your childhood favorite all grown up.
Provided by Alida Ryder
Categories Easy Dinner Soup Vegetarian
Time 1h20m
Number Of Ingredients 17
Steps:
- Preheat the oven to 200°c.
- Place the tomatoes (if using canned tomatoes, add all the juices as well) in a roasting tray and add the Balsamic, olive oil, sugar and salt. Stir to combine and place in the oven for 25-30 minutes until the tomatoes are broken down and have started to caramelize.
- In a large pot, sauté the onions in some olive oil until they are translucent and fragrant. Add the garlic and basil and fry for another minute.
- Add the roasted tomatoes, tomato paste and sugar. Stir to combine all the ingredients and pour in the stock.
- Lower the heat and cover the pot. Allow to simmer for 10 minutes.
- Remove the pot from the heat and blend the soup.
- Add the cream and season to taste.
- To make the grilled cheese sandwiches, mix the mozzarella with the cheddar. Add ½ cup cheese to half of the slices of bread. Sandwich with the remaining bread. Butter both sides generously.
- Cook in a non-stick pan, over medium heat until the cheese is melted and the sandwiches are golden brown on both sides.
- Serve the tomato soup with a swirl of cream and fresh basil leaves with the grilled cheese.
Nutrition Facts : Calories 307 kcal, Carbohydrate 14 g, Protein 16 g, Fat 22 g, SaturatedFat 12 g, Cholesterol 60 mg, Sodium 668 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving
CREAMY TOMATO SOUP WITH GRILLED CHEDDAR-BASIL SANDWICHES
"This creamy tomato soup is an updated version of a childhood favorite - Muir Glen's consistently fresh tomato flavor and moisture content make it a perfect soup base that will deliver the same great flavors every time you make it." says Chef Will Gilson from Garden at the Cellar Gastropub in Boston
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- In 4-quart saucepan, heat olive oil, onion and garlic over medium heat 5 to 10 minutes, stirring frequently, until onion is soft and translucent.
- Reduce heat to low. Add tomatoes; heat 30 minutes, stirring occasionally. Remove from heat; add remaining soup ingredients. In blender, place soup mixture. Cover; puree until smooth.
- Spread butter on 1 side of each bread slice. Arrange 6 slices bread, buttered side down, on work surface, and place 2 slices cheese and 2 basil leaves on each bread slice. Top with remaining 6 bread slices, buttered sides up. In 10-inch nonstick skillet, cook 2 sandwiches at a time over medium heat until golden brown and cheese just melts; repeat for remaining sandwiches. Serve with soup.
Nutrition Facts : Calories 510, Carbohydrate 35 g, Cholesterol 75 mg, Fat 5 1/2, Fiber 2 g, Protein 14 g, SaturatedFat 17 g, ServingSize 1 serving, Sodium 1150 mg, Sugar 8 g, TransFat 1 g
QUICK CREAMY TOMATO SOUP
When time is of the essence, make Rachael Ray's Quick Creamy Tomato Soup recipe from 30 Minutes Meals on Food Network.
Provided by Rachael Ray : Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine broth and tomatoes in a medium saucepan over moderate heat. When soup bubbles, stir in heavy cream and reduce heat to low. Season with a little salt and pepper and simmer gently 15 minutes, stirring occasionally. With an immersion blender, puree soup. Serve bowls of soup with basil chiffonade and floating Soup Toppers.
- Toast bread slices in your toaster until golden. Rub the toasted bread rounds with crushed garlic, if using. Arrange bread on cookie or baking sheet. Drizzle each slice with extra-virgin oil and top with a grind of black pepper and a layer of shredded cheese. Place under hot broiler to melt cheese until toppers are golden brown in color.
CREAM OF TOMATO SOUP WITH SOUFFLéED CHEESE TOASTS
Steps:
- 1. Melt the butter in a soup pot over medium heat. Add the onion, celery, basil, and cloves; cook, stirring occasionally, until the onion is limp, about 5 minutes. Stir in the flour, then add the tomatoes, baking soda, and stock. Bring to a boil, lower the heat, and simmer, partially covered, for 20 minutes. Let cool briefly, then puree in a blender until smooth
- 2. Preheat the oven to 400°F. Return the soup to the pot, add the milk, and season with salt. If the soup is too thick, thin it with additional milk or stock. If the tomato flavor isn't as rich as you'd like (if the tomatoes were packed in water instead of puree), deepen it by stirring in a little tomato paste.
- 3. For the toasts, combine the yolk, if you're using it, with the mustard and cayenne, then stir in the cheese. Whisk the white until it holds soft peaks and fold it into the mixture along with the scallion. Spread the mixture on the toasted bread and bake until puffed and golden, about 5 minutes, while you reheat the soup. Serve the soup piping hot, with a piece of cheese toast, cut in half on the diagonal, and fresh pepper ground into each bowl.
CREAMY TOMATO BASIL SOUP WITH MINI GRILLED CHEESE SANDWICHES
You'll love the rich creaminess of this delicious soup with Greek yogurt!
Provided by Betty Crocker Kitchens
Categories Lunch
Time 40m
Yield 9
Number Of Ingredients 14
Steps:
- In 4-quart saucepan, heat oil, onion and garlic over medium-low heat 5 to 10 minutes, stirring frequently, until onion is soft and translucent.
- Add tomatoes; heat to boiling. Reduce heat; simmer 30 minutes, stirring occasionally. Remove from heat; add yogurt, Parmesan cheese, 2 tablespoons basil leaves, the salt and pepper. In blender, place soup mixture. Cover; puree until smooth.
- Spread butter on 1 side of each bread slice. Arrange 3 slices bread, buttered side down, on work surface, and place 2 slices cheese and 1 teaspoon of the basil leaves on each bread slice. Top with remaining 3 bread slices, buttered sides up. In 10-inch nonstick skillet, cook 3 sandwiches at a time over medium heat, turning once, until golden brown and cheese just melts. Cut each sandwich into 6 squares. Place 2 sandwich squares onto each skewer.
- To serve, spoon soup into small cups; place sandwich skewer on top of cup.
Nutrition Facts : Calories 220, Carbohydrate 14 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 2 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 2 g, TransFat 0 g
HOMEMADE CREAMY TOMATO SOUP RECIPE
Learn how to make the easiest Homemade Tomato Soup! Say goodbye to the canned stuff. We are using a different set of cans (canned tomatoes) to make a much more flavorful soup! This recipe results in a creamy, smooth, and rich soup. It comes together in about 20 minutes! Make a few grilled cheese sandwiches and dinner is done!
Provided by Karen
Categories Soup
Time 25m
Number Of Ingredients 13
Steps:
- Heat a large soup pot over medium high heat. Add the oil or butter. When the oil shimmers (or the butter melts), add 1 chopped onion.
- Season with 1 and 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper, 1/4 teaspoon red pepper flakes, 1 tablespoon dried oregano, and 1/2 teaspoon dried basil.
- Saute until the onions are lightly browned, 5-8 minutes.
- Add 3 cloves of minced garlic (about a tablespoon) and saute for 1 more minute.
- Add the can of whole tomatoes (with juices) and the can of diced tomatoes (with juices). Add 4 cups chicken broth.
- Turn the heat up to high and bring the mixture to a boil. Once it boils, turn the heat down to a low simmer and cook for at least 10 minutes, or up to 45 minutes if you have the time.
- Turn off the heat and use an immersion blender to puree the soup. If you do not have an immersion blender (why, why??) then let the soup cool for a couple minutes before transferring to a blender. You will have to do it in a few batches. Do not fill the blender to the fill line; add less than you think. The soup is very hot and will expand when blended, which could overflow your blender and splatter you with molten hot lava tomato soup. The other thing I recommend is to take out the little spout at the top of the blender and hold a towel over the top of the lid while blending. This will allow steam to escape and you will be able to avoid tomato soup Pompeii.
- Once all the soup is blended, heat it back up again on the stove if necessary. Turn off the heat and slowly stir in 1/2 to 1 cup cream.
- If you want, chop up about 1/2 cup basil and stir it into the soup, or top each serving with fresh basil.
- Serve warm with grilled cheese sandwiches! If you want you can cut sandwiches into tiny "croutons" and put them in your soup like in the photos. But...they get soggy pretty much right away. So unless you are taking photos of your soup to put on the internet, I say just dip your sandwich!
Nutrition Facts : ServingSize 1 bowl, Calories 108 kcal, Fat 11 g, SaturatedFat 4 g, Cholesterol 20 mg, Sodium 873 mg, Carbohydrate 2 g, Fiber 1 g, Sugar 1 g, Protein 1 g, UnsaturatedFat 6 g
TOMATO SOUP WITH GRILLED CHEESE
Provided by Michael Symon : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the tomato soup: Heat a large saucepan over medium heat and add the oil. When hot, add the onion and a large pinch of salt and cook until starting to soften, about 2 minutes. Add the garlic and cook for an additional minute. Mix in the tomatoes and chicken stock. Add the cream, hot sauce and oregano if using and bring to a simmer. Simmer until thickened and the flavors come together, 20 to 30 minutes. Taste and season with additional salt if needed. Let cool slightly, then transfer to a blender and puree until smooth.
- For the grilled cheese: Heat a large skillet or griddle over medium heat.
- Spread the mayonnaise or melted butter on one side of each slice of bread. Sprinkle the Parmesan over the mayonnaise or butter. Flip the slices and put 4 pieces of Cheddar on 4 of the bread slices. Spread the other bread slices with mustard, if using, and close the slices together to form sandwiches (the mayonnaise and Parmesan should be on the outside).
- Working in batches if necessary, transfer the sandwiches to the skillet and cook until browned and toasted, 2 to 3 minutes per side. Slice and serve with the tomato soup.
CREAMY TOMATO SOUP
Of all my recipes, this is one of the few dishes that is repeatedly requested by my family and friends. We usually serve this soup with a couple of grilled cheese sandwiches, and it's such a satisfying meal for a cold and chilly day. I have made the delectable soup using canned tomatoes as well as fresh tomatoes from our garden, and I cannot tell the difference between the two versions. The time calculated for this recipe is based on using canned tomatoes (which is how I usually make it since it's more convenient). But if you wish to use fresh tomatoes, please consider that it will be about 10-15 minutes more of preparation time.
Provided by Northwestgal
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- If using fresh tomatoes, peel the tomatoes, preserving as much juice as possible. Place peeled whole (or canned whole) tomatoes in a large kettle. Simmer tomatoes in their juices over low heat for 20 minutes, or until tomatoes are mushy and easily break apart when stirred with a wooden spoon.
- In a skillet, sauté the onion and celery in butter about 5 minutes, or until onions are clear. Add the sautéed onion mixture to the kettle with the tomatoes. Add milk, baking soda, sugar, celery salt, tomato sauce and tomato paste to the kettle, and stir well. Simmer over low heat until the soup is beginning to steam, but don't let it come to a boil (or the milk can separate from the tomato base, giving the soup a clumpy rather than a creamy texture). Season with salt and pepper.
- Serve hot, with a handful of cheese sprinkled on the top of each serving.
Nutrition Facts : Calories 181.8, Fat 6.5, SaturatedFat 4, Cholesterol 20.6, Sodium 476.3, Carbohydrate 23.8, Fiber 3.3, Sugar 18.8, Protein 9.1
ROASTED TOMATO SOUP WITH GRILLED CHEESE CROUTONS
Roasted tomato soup flavored with garlic, fresh basil and chilli flakes is a delicious easy dinner served with grilled cheese croutons.
Provided by Alida Ryder
Categories Dinner
Time 1h
Number Of Ingredients 17
Steps:
- Preheat the oven to 200°C/390°F.
- Place the tomatoes in a large baking dish or baking sheet.
- Slice the top off the garlic and add to the tomatoes with the fresh basil, oregano, chilli flakes, salt and pepper.
- Drizzle over the olive oil and the Balsamic vinegar. Place the tomatoes in the oven and allow to roast for 30-45 minutes until the tomatoes start to char around the edges.
- Remove from the oven.
- In a large pot set over medium-high heat, melt a tablespoon of butter.
- Add a finely diced onion and sauté until soft and fragrant.
- Squeeze the roasted garlic into the pot then discard the skins.
- Transfer the roasted tomatoes to the pot along with any juices. Pour in the broth/stock then bring to a boil and cook for 10 minutes.
- Once the soup has simmered for 10 minutes, transfer the soup to a blender and blend until smooth.
- Pour back into the pot then add the cream, taste and adjust seasoning if necessary. Simmer for 5 minutes while you make the grilled cheese sandwiches.
- Add grated cheese to sliced bread. Top with another slice of bread and butter generously on the outside.
- Cook the grilled cheese in a pan set over medium heat until golden brown on both sides.
- Remove the grilled cheese from the heat and allow to cool for a few minutes then slice into cubes with a hot knife.
- Ladle the hot soup into serving bowls then add a swirl of cream (optional).
- Add grilled cheese croutons and fresh basil then serve immediately.
Nutrition Facts : Calories 202 kcal, Carbohydrate 17 g, Protein 6 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 19 mg, Sodium 1001 mg, Fiber 3 g, Sugar 8 g, UnsaturatedFat 8 g, ServingSize 1 serving
TOMATO SOUP WITH GRILLED CHEESE CROUTONS RECIPE BY TASTY
Name a better pair than tomato soup and grilled cheese-while we wait, we'll dig into this creamy soup and crouton combo. Rather than serving the grilled cheese as whole sandwiches, we cube ours into croutons and serve directly on top of the soup for crunchy, cheesy goodness in every bite.
Provided by Tasty
Categories Dinner
Time 45m
Yield 6 servings
Number Of Ingredients 16
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!
Nutrition Facts : Calories 729 calories, Carbohydrate 49 grams, Fat 57 grams, Fiber 4 grams, Protein 5 grams, Sugar 16 grams
TOMATO SOUP WITH GRILLED CHEESE
Keep it classic with this recipe for Tomato Soup with Grilled Cheese. A touch of basil makes this Tomato Soup with Grilled Cheese a crowd-favorite.
Provided by My Food and Family
Categories Soup Recipes
Time 45m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat oil in large saucepan on medium-high heat. Add onions, carrots and celery; cook and stir 5 min. Stir in broth and water. Bring to boil; cover. Simmer 10 min. or until vegetables are tender.
- Add tomatoes and pepper; stir. Return to boil. Simmer 5 min. Stir in cream cheese and 1/4 cup basil. Remove from heat. Use immersion blender to blend soup until smooth. Return to heat; cover. Keep warm on low heat while you prepare America's Favorite Grilled Cheese Sandwiches.
- Cut each sandwich into 6 pieces. Ladle soup into 6 bowls; sprinkle with remaining basil. Top each soup bowl with 2 sandwich pieces. Serve immediately.
Nutrition Facts : Calories 260, Fat 14 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 40 mg, Sodium 680 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
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- Heat olive oil in a large saucepan over medium-high heat. Add onion; sauté 3 minutes. Add garlic; sauté 1 minute. Stir in tomatoes; cook 2 minutes. Add chicken stock, salt, and pepper; bring to a boil. Stir in cream cheese and basil.
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