Fresh Tomato Soup With Grilled Cheese Recipes

EASY TOMATO SOUP WITH GRILLED CHEESE

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.

TOMATO SOUP WITH GRATINEED GRILLED CHEESE

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.

BETTER-THAN-GRILLED CHEESE TOMATO SOUP

Steps:

• Heat butter and olive oil together in a large pot over medium heat; saute onion and carrot until softened, 4 to 6 minutes. Add garlic, salt, pepper, and red pepper flakes; cook and stir until fragrant, about 2 minutes.
• Stir crushed tomatoes, tomato juice, and diced tomatoes into onion mixture; bring to a simmer. Reduce heat, stir sugar into tomato mixture, and simmer until heated through, about 10 minutes. Add cream and simmer until heated through, 1 to 2 minutes. Add basil to soup and cook until wilted, about 3 minutes. Serve chunky or puree with an immersion blender.

FRESH TOMATO SOUP WITH CRISPY CHEESE TOAST

Steps:

• Remove cores from tomatoes and cut in half crosswise. Reserve until needed.
• Heat olive oil and butter in a saucepan over medium-high heat. Add garlic and anchovy and cook until garlic is sizzling in the hot fat, 45 seconds to 1 minute. Carefully add the tomatoes with their juices, salt, and red pepper flakes. Toss with a spoon every few minutes until the tomatoes release their liquid and start to break down.
• Once the tomatoes have softened and start to collapse, reduce heat to medium-low and cook, stirring occasionally, until the tomatoes have fallen apart and the soup resembles a coarse tomato sauce, about 45 minutes.
• Meanwhile, preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with foil or a silicone liner. Drizzle with 2 tablespoons olive oil.
• Place the bread slices on the prepared baking sheet. Top each slice with sliced basil, and then Cheddar cheese.
• Bake in the preheated oven until the cheese is well browned and crispy around the edges, 15 to 20 minutes. Let cool to room temperature.
• Remove soup from heat and pass through a mesh strainer into a bowl. Use the back of a ladle to push all the tomato mixture through. Discard the skins and seeds, which should be the only things left in the strainer.
• Transfer the strained tomato soup back into the saucepan and place back over medium-low heat. Continue cooking to thicken slightly, if desired, or simply bring back to a simmer and serve immediately with the cheese toasts.

ROASTED TOMATO SOUP AND GRILLED CHEESE RECIPE BY TASTY

Steps:

• Roasted Tomato Soup
• Preheat the oven to 300˚F (150˚C). Line a baking sheet with parchment paper.
• In a large bowl, toss together the olive oil, tomatoes, onion, garlic, Savory spice blend, salt, and pepper.
• Place the tomatoes cut-side down on the prepared baking sheet and spread the onions and garlic around the pan in a single layer.
• Roast for 40 minutes, until the tomatoes have wrinkled. Leave the oven on for making the grilled cheeses.
• In a large pot over medium-high heat, combine the roasted vegetables, vegetable stock, and rice. Bring to a boil, then cover, reduce the heat to low, and simmer for 20 minutes, until the rice is tender. Add the diced tomatoes and balsamic vinegar and stir to combine. Remove the pot from the heat.
• Blend the soup with an immersion blender until completely smooth and creamy.
• Ladle into bowls and top with basil.
• Enjoy!
• Grilled Cheese
• If not already on, preheat the oven to 300˚F (150˚C).
• Spread 1 tablespoon of softened butter on one side of each slice of bread. Sprinkle each unbuttered side with the Savory Spice Blend. With the buttered side facing out, layer on the sliced cheddar and Havarti and top each sandwich with a second piece of buttered bread.
• In a large pan over medium heat, toast each sandwich, buttered side down, until golden brown, about 2 minutes. Flip and repeat on the other side, then transfer to a baking sheet.
• Bake the grilled cheeses for 5-10 minutes, until the cheese is gooey and fully melted.
• Cut in half on the diagonal and serve warm with roasted tomato soup.
• Enjoy!

FRESH TOMATO SOUP WITH GRILLED CHEESE SANDWICHES

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.

TOMATO SOUP WITH GRILLED CHEESE

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.

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!