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
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.
Nutrition Facts : Calories 270, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 610 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 10 g
MY GRILLED CHEESE AND TOMATO SOUP
Tomato soup and grilled cheese is a classic flavor combo that Vail has managed to take over the top. Don't skimp on all four types of cheese. They are a must to complete this dynamic duo and make for a gooey grilled cheese. The tomato soup is creamy and robust. We can't imagine a better way to warm up after being outside on a...
Provided by Vail Bee
Categories Other Main Dishes
Time 50m
Number Of Ingredients 21
Steps:
- 1. Melt 2 Tbsp butter in a large pot. Saute onion, garlic, and celery until soft.
- 2. Add tomatoes, parsley, carrots, bay leaf, and stock. Bring to a boil and immediately reduce heat to a simmer and cover the pot.
- 3. Skim the top of any fat or froth, if desired. Remove parsley and bay leaf and blend the soup in batches of 2 cups or so or use an immersion blender.
- 4. Add heavy cream, thyme, basil, and 1 Tbsp butter. Season to taste with salt and pepper. NOTE: Keeps well in the fridge.
- 5. For the grilled cheese, butter one side of each slice of bread. (It's important to butter the bread and not the pan so that the toast browns more evenly.) Put an even amount of slices of each type of cheese on half of the bread slices. Top each with a second bread slice to form your sandwiches. Grill on a flat pan or use panini press or personal-size grill for about 5-7 minutes.
- 6. Dip sandwich in soup and enjoy!!
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
QUICK TOMATO SOUP WITH GRILLED CHEESE
When done well, this age-old combination can be exactly what you want. Here, the cooking is as easy as the eating: While you get the soup started in a pot with a can of tomatoes and little more than onion and butter (in the style of Marcella Hazan's famous tomato sauce), you assemble and pan-fry the sandwiches. The particular joy of these lies in their soft, quiet flavors: A thin layer of mayonnaise spread on the inside of the bread heats with the mozzarella, a mild cheese that lets you taste the bread and butter as they are. With a filling this rich and gooey, you want a delicate sweet enriched loaf like brioche or milk bread.
Provided by Eric Kim
Categories dinner, easy, lunch, quick, sandwiches, soups and stews, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make the soup: Dump the canned tomatoes and their juices into a medium pot and using your hands, tear into coarse chunks. Swish the broth in the empty tomato can and add to the pot.
- Stir in the onion, butter, oregano and sugar and season generously with salt and pepper. Turn the heat to high and bring to a simmer. Reduce the heat to medium-low, cover and continue simmering, stirring occasionally, until the onion is tender and the tomatoes have broken down, 15 to 20 minutes.
- Meanwhile, make the sandwiches: Spread a thin layer of mayonnaise on one side of each slice of bread and evenly sprinkle the cheese and a little oregano on the mayonnaise side of 4 slices. Top with the cheeseless slices, mayonnaise-side down.
- Melt 1 tablespoon butter in a large skillet over medium. Add the sandwiches and cook until golden brown on the bottoms, 2 to 3 minutes. Melt the remaining tablespoon of butter in the pan, then flip the sandwiches with a spatula, move them around to coat with the butter and cook until the other side is golden brown and the cheese is melted, 1 to 2 minutes. Turn heat to lowest setting to keep sandwiches warm.
- Carefully purée the tomato soup using a blender until smooth and creamy, adding more broth if needed to loosen to your desired consistency. Season with salt and pepper. Transfer the grilled cheeses to a cutting board and cut each in half diagonally. Serve alongside the soup.
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.
TOMATO SOUP AND GRILLED CHEESE
Growing up in India, the Masala cheese toast was a regular staple breakfast dish. What set it apart was the only processed cheese available in India at that time (Amul cheese), which resembles a hard white Cheddar, paired with cilantro and roasted cumin for grilled cheese taken to the next level. The tomato soup is made with lentils, which adds to the creaminess of the soup; the curry leaves and Indian spices make it the perfect tomato soup to dunk the masala grilled cheese in.
Provided by Maneet Chauhan
Categories appetizer
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 23
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.
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TOMATO SOUP AND GRILLED CHEESE RECIPE | MYRECIPES
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5/5 (2)Total Time 1 hr 15 minsServings 6Calories 302 per serving
- Melt 2 tablespoons butter in a Dutch oven over medium heat. Add onion; cook 10 minutes, stirring occasionally. Add tarragon, if desired, sugar, and garlic; sauté 2 minutes. Add tomatoes, broth, and tomato paste. Increase heat to medium-high, and bring to a boil; partially cover, reduce heat to medium-low, and simmer 30 minutes.
- Remove from heat; cool 5 minutes. Place half of soup mixture in blender; process until smooth. Return mixture to pan. Repeat procedure with remaining soup mixture.
- While soup simmers, place 3 bread slices on a work surface; arrange 2 cheese slices on each of 3 bread slices. Top with remaining 3 bread slices. Spread softened butter on sides of sandwiches. Heat a large nonstick skillet over medium heat. Add sandwiches to pan; cook 4 minutes or until lightly browned. Turn sandwiches over; cook 2 minutes or until cheese melts. Cut each sandwich in half diagonally.
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- Heat a large skillet or grill pan over medium heat and add 4 slices of bread, butter side down (or 2 at a time if your skillet is smaller).
- Top with cheese, layering on starting with the smoked cheddar, Monterey Jack and ending within the shaved asiago. Place remaining slices of bread on top, butter side up.
- Cook until golden brown, and cheese is melting, about 5 minutes. Flip and cook for another minute or two until the other side is golden brown, and the cheese is fully melted.
GRILLED CHEESE AND TOMATO SOUP CRACK BREAD - MYRECIPES
From myrecipes.com
Total Time 55 mins
- Preheat oven to 350°F. Using a serrated knife, make lengthwise cuts 1 inch apart in bread loaf, cutting to but not through the opposite side. Make crosswise cuts 1 inch apart in loaf, cutting to but not through the opposite side, creating “cubes” in loaf. Set aside.
- Melt butter in a small saucepan over medium. Add garlic, and cook, stirring often, until fragrant, about 1 minute. Add soup and pepper; cook, stirring occasionally, until heated through, 2 to 3 minutes. Carefully pour soup mixture evenly into cuts in bread loaf. Stuff cheese mixture into cuts in loaf.
- Transfer stuffed bread loaf to a baking sheet; let stand 15 minutes. Cover bread loaf loosely with aluminum foil. Bake in preheated oven until golden and bubbly, about 25 minutes. Serve immediately.
GRILLED CHEESE WITH TOMATO - SPEND WITH PENNIES
From spendwithpennies.com
5/5 (2)Total Time 23 minsCategory LunchCalories 731 per serving
- Slice tomato ¼" thick and sprinkle with 1/4 teaspoon salt. Place on paper towels and let drain 10 minutes.
- Place 1 slice of cheddar on each slice of bread. Add tomato slices and basil. Top with gruyere and remaining slice of bread.
EASY GRILLED CHEESE AND CREAMY TOMATO SOUP RECIPE
From bsugarmama.com
Servings 3Estimated Reading Time 5 minsCategory EntreeTotal Time 40 mins
- To make soup: In a large saucepot heat the olive oil on medium heat. Add the onions and begin to cook until softened, about 3 minutes. Add garlic and cook for about 2 minutes, until fragrant. Add the crushed tomatoes and seasonings, salt, pepper, oregano, basil, garlic, and onion powder, and smoked paprika) and stir. Allow coming to steam. Next, add the cream, water, and grated parmesan cheese and stir.
- Using an immersion blender, mix the soup until creamy on low speed, about 5 minutes. Set heat on low until ready to serve.
- For the sandwiches: Spread about ½ tablespoon of butter on one side of two slices of sourdough bread making sure you cover from edge to edge. Using a large saute skillet, melt 1 tablespoon of butter and allow to melt. Place one slice of bread in the skillet, butter side down; add about ⅓ cup of shredded cheddar cheese on top, and place the other slice of bread, butter side up, to the sandwich.
- Place a small heavy lid on top of the sandwich and cook on each side for about 2-3 minutes and flip to the other side. Each side should be golden brown and crisp. Slice the sandwiches and serve with a bowl of tomato soup.
VEGAN GRILLED CHEESE & PANTRY TOMATO SOUP | THE FULL HELPING
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5/5 (3)Servings 4Cuisine AmericanCategory Main, Main Course, Side
- To prepare the soup, heat your butter or oil in a large skillet over medium heat. Add the onion. Sauté for 4-5 minutes, or until the onion is soft and clear, stirring frequently. Add the garlic and cook for one more minute, continuing to stir as you go.
- Add the tomatoes and broth to the pot. Bring to a boil, cover, and simmer for 20 minutes. Use an immersion blender to purée the soup till smooth, or transfer to a standing blender and blend till the soup is completely smooth. It will have a somewhat creamy consistency as is, but if you'd like it to be a little creamier, add 1/4-1/2 cup cashew cream. Add salt and freshly ground pepper to taste; the amount of seasoning you need here will depend on how salty your broth and tomatoes were. If your soup is thicker than you like, add up to an extra half cup of broth or water to loosen it up.
- To make the grilled cheese, blend all ingredients except for the bread and optional toppings in a blender till smooth. Transfer this mixture to a medium sized saucepan. Heat the cheese sauce over medium low heat, stirring constantly with a whisk as you go. The mixture will be very liquidy at first, then it will thicken up fast! Stir vigorously to be sure that it doesn't get clumpy. When it appears thick, smooth, and a little shiny, it's ready.
- Place 3-4 tablespoons of the cheese sauce on a slice of bread. Top with another slice. If you like (this is how my mom does it), coat the two outside surfaces of your sandwich bread with a little vegan butter.
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