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
TOMATO SOUP WITH GRATINEED GRILLED CHEESE
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a medium pot of water to a boil and fill a large bowl with ice water. Core the tomatoes and cut a shallow X into the skin on the bottom of each with a sharp knife. Boil the tomatoes just long enough for the skin to be easy to peel, about 20 seconds. Transfer to the ice bath to cool. Peel the tomatoes, quarter them lengthwise, and remove the seeds. Coarsely chop the flesh.
- Melt the butter in a medium saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, until translucent and softened but not browned, about 5 minutes. Add the tomatoes, broth, sugar, basil, 3/4 teaspoon salt and a few grinds of pepper. Increase the heat to medium-high and bring to a boil. Reduce the heat slightly and simmer until the tomatoes start to break down, about 15 minutes. Remove the basil sprig and transfer the soup to a blender. Puree until very smooth (be careful when blending hot liquids). Add the cream and season with salt and pepper to taste.
- Preheat the broiler on high with the heating element about 6 inches above the rack. Divide the soup among 4 small broiler-proof bowls. Place a slice of bread in each and top with the cheese. Broil until the cheese is melted, bubbling and lightly browned in spots. Garnish with a basil leaf and serve immediately.
FRESH TOMATO SOUP WITH GRILLED CHEESE SANDWICHES
When I was little this was one of my favorite things to eat after a day of playing in the snow. After we moved to Arizona, my standards changed and now any day under 70 degrees works for me. Fresh tomato soup sounds like a pain, but, trust me, it's easy and well worth the effort.
Yield serves 4
Number Of Ingredients 8
Steps:
- Bring a saucepan of water to a boil and carefully drop in the tomatoes. Cook for 1 minute and drain off the water. (Blanching the tomatoes makes them a snap to peel.) Peel the tomatoes and remove and discard the stems. Place the tomatoes in the saucepan and squish them with your hands or smash them with a fork to break them into small pieces. Season with salt and cook over medium-low heat, stirring occasionally, for 15 minutes, or until the tomatoes are soft. Add the baking soda and stir well. Stir in the milk and 2 tablespoons butter and cook for 10 minutes, or until hot. Season with salt and pepper.
- Heat a large sauté pan over medium-low heat. Butter one side of each of the bread slices and place 4 slices in the pan, buttered side down. Place 2 slices of cheese on each piece of bread and top with the remaining bread slices, buttered side up. Cook for 3 to 4 minutes on each side, until the cheese has melted and the bread is golden brown.
- Place some of the soup in each bowl. Cut the grilled cheese in half and serve alongside the soup.
FRESH TOMATO, BASIL GRILLED CHEESE SANDWICH
This is a low good fat version of a grilled cheese seasoned with fresh and dried herbs and garden fresh tomatoes. I used a regular pan but for ease you can use a nonstick pan.
Provided by Rita1652
Categories Lunch/Snacks
Time 8m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Mix oil and dried herbs and spread on 1 side of both slices of bread.
- Preheat non stick pan to medium heat.
- Seasoned side down add slice of cheese, tomato, fresh ground pepper, basil and other slice of cheese topping with second slice of bread seasoned side up.
- Place in pan with a weight on it and cook for 1 minute till browned flip and cook for an other minute till cheese is melted.
Nutrition Facts : Calories 253.9, Fat 9.2, SaturatedFat 2.8, Cholesterol 8.9, Sodium 518.3, Carbohydrate 27.7, Fiber 1.7, Sugar 3.4, Protein 14.6
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