Grilled Cheese With Tomato Soup Food

FRESH TOMATO SOUP WITH GRILLED CHEESE

Steps:

• Put the quartered tomatoes in a blender and blend until smooth.
• Heat 1 1/2 tablespoons olive oil in a medium pot over medium heat. Add the garlic and half of the scallions and cook, stirring, 2 minutes. Increase the heat to medium high; strain the pureed tomatoes through a mesh sieve into the pot. Stir in the chopped tomatoes, 1 cup water, the cream, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a simmer and cook until thickened, about 5 minutes. Add the pasta and cook until tender, about 10 minutes; season with salt and pepper.
• Toss the remaining scallions with the cheeses; divide the mixture between 2 of the bread slices. Top each with a slice of ham, the remaining cheese mixture and bread.
• Heat the remaining 1/2 tablespoon olive oil in a large nonstick skillet over medium-low heat. Cook the sandwiches until the cheese melts, about 3 minutes per side; cut in half.
• Ladle the soup into bowls; top with basil and serve with the sandwiches.

TOMATO SOUP AND GRILLED CHEESE

Steps:

• For the tomato soup: Heat the oil in a large Dutch oven over medium heat until hot. Add the cumin seeds, mustard seeds, curry leaves and red chile and cook until it crackles, about 30 seconds. Add the onions, ginger-garlic paste and cilantro and cook until the onions are slightly caramelized, about 5 minutes. Add the tomatoes, tomato puree, masoor dal, sambar powder, salt and pepper, to taste. Cover with water until all the fresh tomatoes are covered and let it cook on a low heat until the lentils are soft, 25 to 30 minutes.
• Carefully ladle the soup into a high-powered blender and blend until smooth, taking care when blending hot liquids. Pour into a medium-large saucepan and add the coconut milk and butter. Heat over medium, stirring occasionally, until just bubbling.
• For the cheese filling: Combine the cheese, cilantro, chili powder, cumin, garam masala and salt to taste in a medium bowl and reserve.
• For the sandwiches: Lay out the bread slices and top half of the slices with the cheese filling. Top with the other slices of bread and spread half the softened butter on the top piece of each sandwich.
• Preheat a double-burner cast-iron griddle pan over medium heat. Add the sandwiches, butter-side down. Carefully spread the remaining butter on the top sides of the sandwiches and cook, turning once, until the bread is golden, about 3 minutes per side. Transfer the sandwiches to paper towels. Cut each sandwich in half on the diagonal.
• Serve the tomato soup hot with the grilled cheese sandwiches on the side.

TOMATO SOUP WITH GRILLED CHEESE

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.

GRILLED CHEESE WITH TOMATO SOUP

Steps:

• For Soup:
• In a medium pot, over medium heat, add the canola oil. Stir in the onions and celery, and saute until the onions are soft and translucent, about 5 minutes. Add the garlic, red pepper flakes, and salt and pepper, to taste, and saute an additional 2 minutes. Stir in the crushed tomatoes and vegetable broth. Bring to a boil, then reduce the heat to a simmer. Cook, covered for 30 minutes. (Remove 2 cups of soup and reserve it for Round 2 Recipe Chicken Cacciatore.) Add the remaining soup to a blender and puree until smooth. Return the puree to the pot and season with salt and pepper, to taste. Serve hot with grilled cheese sandwich.
• For Grilled Cheese Sandwich:
• Heat a large grill pan over medium-high heat. Butter 1 side of each slice of bread. Lay half of the bread, butter side down, in the pan. Put a slice of American cheese on each piece of bread, then sprinkle 2 tablespoons of the Cheddar on top of each piece. Add another slice of American cheese on top of the Cheddar and finally cover with the remaining bread slices, butter side up. Grill until golden brown on both sides and the cheese is melted, about 3 minutes a side. Cut into triangles and serve with tomato soup.

GRILLED CHEESE AND TOMATO SOUP BAKE

Steps:

• Heat oven to 425°F.
• Fill bread slices with Singles to make 6 sandwiches. Mix tomato soup and half-and-half until blended.
• Spray rimmed baking sheet with cooking spray. Spread outsides of sandwiches with mayo; place on prepared baking sheet. Bake 10 min. Remove baking sheet from oven; turn sandwiches.
• Spoon tomato soup mixture over sandwiches; spread to evenly cover tops of sandwiches. Top with shredded cheese.
• Bake 10 min. or until shredded cheese is melted.

MAC & GRILLED CHEESE TOMATO SOUP

Steps:

• Prepare Dinner as directed on package. Meanwhile, melt 2 tsp. butter in large saucepan on medium heat. Add onions; cook and stir 5 min. Stir in broth, water and tomatoes. Bring to boil; simmer on medium-low heat 10 min. or until onions are tender.
• Blend tomato mixture, in small batches, in blender until smooth, returning each puréed batch to saucepan. Keep warm until ready to serve.
• Fill bread slices with Singles to make 2 sandwiches. Spread outsides of sandwiches with remaining butter. Cook in skillet on medium heat 3 min. on each side or until Singles are melted and sandwiches are golden brown on both sides. Cut each sandwich into 12 pieces.
• Spoon Dinner into 6 bowls; top with basil, soup and grilled cheese "croutons."

GRILLED CHEESE-TOMATO SOUP

Steps:

• Heat soup as directed on can.
• For each serving, pour warm soup into small insulated bottle. Pack in lunch bag with cheese cubes, croutons and plastic spoon.
• At lunch time, add cheese cubes and croutons to soup.

GRILLED CHEESE & TOMATO SOUP BAKE

Steps:

• Preheat oven to 350°. In a small bowl, mix cream cheese and 1 teaspoon basil until blended; spread onto 6 bread slices. Top with the mozzarella cheese and remaining bread. Spread outsides of sandwiches with butter. Arrange in a greased 13x9-in. baking dish., In a small saucepan, combine tomato paste, garlic, salt, pepper and remaining basil; cook and stir over medium heat for 1 minute. Gradually whisk in milk; bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until thickened, stirring frequently. Remove from heat., Whisk the eggs in a large bowl; gradually whisk in a third of the milk mixture. Stir in the remaining milk mixture; pour over the sandwiches. Sprinkle with Italian cheese blend., Bake, uncovered, 25-30 minutes or until golden brown and cheese is melted. Let stand 10 minutes before serving.