Mac Grilled Cheese Tomato Soup Recipes

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TOMATO SOUP MAC AND CHEESE



Tomato Soup Mac and Cheese image

This is the mac and cheese of my childhood with a few upgrades from how my mom made it. The tangy pop from the tomatoes lets the rich blend of cheeses really shine and the crunchy topping adds great texture. There's room in my world for a variety of mac and cheese styles and this one nears the top.

Provided by Dan Langan

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 11

2 tablespoons unsalted butter, at room temperature, plus more for the baking dish
Kosher salt and freshly ground black pepper
1/2 pound small or medium shell pasta (or your favorite shaped pasta!)
1 tablespoon all-purpose flour
1/4 teaspoon onion powder
One 10.75-ounce can condensed tomato soup
1 1/4 cups milk
8 ounces sharp Cheddar, freshly grated
4 ounces sharp American deli cheese, torn into large pieces
1/3 cup panko breadcrumbs, seasoned or unseasoned
1/4 cup grated Parmesan

Steps:

  • Preheat your oven to 350 degrees F and grease a 9-inch square (or 2-quart) baking dish with butter.
  • Bring a large pot of salted water to a boil and add the pasta. Cook the pasta until is al dente, about 2 minutes less than the package directions, and drain.
  • Meanwhile, melt 1 tablespoon of butter in a medium saucepan over medium heat until foaming. Whisk in the flour, onion powder, a pinch of salt and a few grinds of pepper and cook for about 30 seconds.
  • Whisk in the condensed tomato soup and milk and bring to a simmer, 3 to 4 minutes.
  • Remove from the heat, then stir in the Cheddar and American cheese with a wooden spoon. Taste for seasoning and adjust if needed.
  • Stir the cooked pasta into the sauce and pour the mixture into the prepared baking dish pan. In a small bowl, combine the breadcrumbs, Parmesan and remaining 1 tablespoon of butter with your hand, then sprinkle over the pasta.
  • Bake until the top is golden and the edges are bubbling, 30 to 35 minutes. Let cool 5 to 10 minutes before serving.

MAC & GRILLED CHEESE TOMATO SOUP



Mac & Grilled Cheese Tomato Soup image

Combine two classic favorites in one bowl with our Mac & Grilled Cheese Tomato Soup recipe. You'll love this grilled cheese tomato soup on a chilly day!

Provided by My Food and Family

Categories     Fall 2016

Time 30m

Yield 6 servings

Number Of Ingredients 9

1 pkg. (14.5 oz.) KRAFT Macaroni & Cheese Dinner
2 Tbsp. butter, divided
1 onion, chopped
1 can (14.5 oz.) fat-free reduced-sodium chicken broth
1 cup water
1 can (28 oz.) no-salt-added diced tomatoes, undrained
4 slices white bread
4 KRAFT Singles
1/4 cup chopped fresh basil

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."

Nutrition Facts : Calories 560, Fat 26 g, SaturatedFat 9 g, TransFat 3.5 g, Cholesterol 35 mg, Sodium 1200 mg, Carbohydrate 65 g, Fiber 4 g, Sugar 14 g, Protein 16 g

TOMATO SOUP WITH GRILLED CHEESE



Tomato Soup with Grilled Cheese image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons oil (I'm using olive)
1 medium onion (I'm using yellow), sliced or chopped
Salt
4 cloves garlic, thinly sliced
One 28-ounce can tomato product (I'm using chopped tomatoes)
1 1/2 cups liquid, such as water, vegetable stock or chicken stock (I'm using chicken stock)
3/4 cup cream or milk, optional
2 tablespoons hot sauce, optional
1 tablespoon oregano, optional
2 tablespoons mayonnaise or melted butter
8 slices bread (I'm using white)
6 ounces grated hard cheese (I'm using Parmesan)
16 slices cheese (I'm using Cheddar)
2 tablespoons mustard, optional (I'm using coarse grain)

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.

GOOD OLD-FASHIONED AMERICAN GRILLED CHEESE AND TOMATO SOUP



Good Old-Fashioned American Grilled Cheese and Tomato Soup image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 2h10m

Yield 4 servings

Number Of Ingredients 16

20 slices deli-sliced American cheese (yellow or white)
8 slices good, thick country white bread
8 tablespoons salted butter, at room temperature
Tomato Soup, recipe follows, for serving
2 tablespoons unsalted butter
1 yellow onion, minced
2 carrots, diced
1 stalk celery, diced
1/2 teaspoon crushed red chile flakes
Kosher salt and freshly ground black pepper
1 tablespoon tomato paste
2 tablespoons dry sherry
Two 28-ounce cans whole San Marzano tomatoes
2 bay leaves
1 cup chicken or vegetable stock
1/2 cup heavy cream

Steps:

  • Heat a large nonstick pan over medium-low heat. Place 5 slices* of cheese in between two slices of bread (two on each side and one in the middle). Spread about 1 tablespoon butter on each exterior side of the bread. Remember, crust-to-crust is a must. Repeat with the remaining ingredients. Place the first side in the pan (cooking in batches if necessary) and "dome" with an inverted large metal bowl or pan lid to create the proper vortex of heat. Cook until golden brown, 3 to 4 minutes, then flip and continue to cook until the cheese is gooey and bread is golden brown, 3 to 4 minutes more.
  • Cut, slowly separate and watch as the cascade of gooey good ol' American cheese catches the sunlight streaming through the kitchen window and throws a glow of warm orange light throughout your entire house. Repeat with the remaining sandwiches. Serve with the Tomato Soup.
  • *I know this sounds excessive, but it ensures the most possible ooey-gooeyness. If you're watching the intake, you can scale back to 3 slices.
  • Heat a large Dutch oven or soup pot over medium heat. Add the butter, onions, carrots, celery, chile flakes and a couple pinches of salt and pepper. Sauté until translucent, 10 to 12 minutes. Add the tomato paste and cook for an additional minute. Deglaze with the sherry while scraping up any brown bits from the bottom of the pot. Add the tomatoes, bay leaves and stock. Simmer until everything is cooked through and very tender, about 1 hour.
  • Discard the bay leaves and blend the soup until completely smooth and uniform in texture using an immersion blender. Add the heavy cream and adjust the seasoning. Serve!

GRILLED CHEESE AND TOMATO SANDWICHES



Grilled Cheese and Tomato Sandwiches image

Grilled Cheese and Tomato Sandwiches are so easy and delicious, perfect for that lunchtime fix. Perfectly melted cheese surrounding a juicy tomato inside with toasted whole grain bread outside, make this sandwich the ultimate comfort food.

Provided by Country Crock®

Categories     Trusted Brands: Recipes and Tips     Country Crock®

Time 10m

Yield 2

Number Of Ingredients 4

4 slices whole grain bread
1 tablespoon Country Crock® Spread
1 medium tomato, sliced
4 ounces sliced Cheddar cheese

Steps:

  • Heat 12-inch nonstick skillet over medium heat. Spread Country Crock® Spread on one side of each bread slice.
  • Place 2 slices, Spread side down, in skillet. Top each with tomato, then cheese, then remaining bread slice, Spread side up.
  • Cook until lightly browned on one side. Flip over and cook until cheese is melted.

Nutrition Facts : Calories 377.4 calories, Carbohydrate 25.7 g, Cholesterol 59.5 mg, Fat 21.1 g, Fiber 4.6 g, Protein 21.6 g, SaturatedFat 12.4 g, Sodium 573.6 mg, Sugar 5.2 g

THE ULTIMATE GRILLED CHEESE AND TOMATO SOUP BOWL RECIPE BY TASTY



The Ultimate Grilled Cheese And Tomato Soup Bowl Recipe by Tasty image

Here's what you need: unsalted butter, large yellow onion, garlic, crushed tomato, chicken broth, heavy cream, salt, pepper, white bread, butter, garlic, large egg, cheddar cheese, olive oil, dried oregano, pepper, salt

Provided by Katie Aubin

Categories     Lunch

Yield 4 servings

Number Of Ingredients 17

3 tablespoons unsalted butter
1 large yellow onion, chopped
2 cloves garlic, minced
15 oz crushed tomato, 1 can
2 cups chicken broth
¼ cup heavy cream
2 teaspoons salt
1 teaspoon pepper
11 slices white bread
2 tablespoons butter, melted, plus more for greasing bowl
2 cloves garlic, minced
1 large egg, beaten
7 slices cheddar cheese
1 tablespoon olive oil
2 teaspoons dried oregano
½ teaspoon pepper
1 teaspoon salt

Steps:

  • Make the tomato soup: melt the butter in a large pot over medium-high heat. Add the onion and stir for 6-8 minutes, until the onions just start to brown.
  • Add the garlic and stir for another minute. Stir in the crushed tomatoes, chicken broth, heavy cream, salt, and pepper.
  • Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
  • Remove the soup from heat and transfer to a blender. Remove vent so that steam can escape. Blend for 2 minutes, until the soup is smooth and thick. Alternatively, leave the soup in the pot and use an immersion blender.
  • Make the grilled cheese bowl: cut the crusts off the bread and set aside in a medium bowl.
  • Arrange the bread slices into 3 lines: a line of 5, a line of 4, and a line of 2.
  • In a small bowl, combine the melted butter and garlic and use a brush to spread the mixture over each piece of bread.
  • Preheat the oven to 400°F (200°C).
  • Brush the bottom of each slice in egg wash and then dab the bottom of each piece of bread in the line of 5 and the line of 4. Dab all four sides of the bread in the group of 2. Overlap the edges of the 5 pieces of bread, then press the edges together to adhere. Repeat with the line of 4.
  • In a greased medium oven-safe bowl, place one of the single slices of bread. Then, take the line of 5 slices and make it into a circle on the inside of the bowl. Press down the edges to adhere to the piece of bread at the bottom of the bowl.
  • Cover the bread with 6 slices of cheese. Lay the remaining single slice of bread over the cheese, then make a circle with the line of 4 slices of bread, pressing to seal the edges and adhere to the bread below. Lay the remaining slice of cheese on the bottom.
  • Using a small bowl, press down on the bread bowl to compress slightly.
  • Bake for 15 minutes, until the bread is golden brown.
  • Make the crouton fries: Add the olive oil, oregano, pepper, and salt to the bowl with the crusts. Toss until thoroughly coated. Transfer the crusts to a large baking sheet.
  • Bake for 5 minutes, until the crusts are golden brown.
  • Remove the bowl and crouton fries from oven. Use tongs to move the bread bowl from the bowl to a serving dish. Fill with tomato soup.
  • Enjoy!

Nutrition Facts : Calories 740 calories, Carbohydrate 50 grams, Fat 57 grams, Fiber 3 grams, Protein 8 grams, Sugar 13 grams

ROASTED TOMATO SOUP AND GRILLED CHEESE RECIPE BY TASTY



Roasted Tomato Soup And Grilled Cheese Recipe by Tasty image

Here's what you need: olive oil, roma tomato, small white onion, garlic, McCormick® Savory Spice Blend, kosher salt, fresh ground black pepper, vegetable stock, arborio rice, canned diced tomato, balsamic vinegar, fresh basil, sourdough bread, unsalted butter, McCormick® Savory Spice Blend, cheddar cheese, havarti cheese

Provided by Tasty

Yield 8 servings

Number Of Ingredients 17

¼ cup olive oil
2 lb roma tomato, about 10, halved lengthwise, seeds removed
1 small white onion, peeled and roughly chopped
1 head garlic, peeled and crushed
2 tablespoons McCormick® Savory Spice Blend
1 ½ teaspoons kosher salt, plus more to taste
½ teaspoon fresh ground black pepper, plus more to taste
4 cups vegetable stock
¼ cup arborio rice
28 oz canned diced tomato, 1 can
1 tablespoon balsamic vinegar
fresh basil, chopped, for garnish
8 slices sourdough bread
½ cup unsalted butter, softened, 1 stick
2 teaspoons McCormick® Savory Spice Blend
8 oz cheddar cheese, sliced
8 oz havarti cheese, sliced

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!

Nutrition Facts : Calories 943 calories, Carbohydrate 60 grams, Fat 67 grams, Fiber 4 grams, Protein 21 grams, Sugar 18 grams

BETTER-THAN-GRILLED CHEESE TOMATO SOUP



Better-Than-Grilled Cheese Tomato Soup image

This tomato soup is perfect with grilled cheese.

Provided by Dezzie

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 35m

Yield 4

Number Of Ingredients 14

1 tablespoon butter
1 tablespoon olive oil
1 onion, finely chopped
1 carrot, grated
4 cloves garlic, minced
1 teaspoon kosher salt
½ teaspoon ground black pepper
½ teaspoon red pepper flakes
1 (28 ounce) can fire-roasted crushed tomatoes
2 cups tomato juice
1 (15 ounce) can fire-roasted diced tomatoes, partially drained
1 tablespoon white sugar
½ cup heavy whipping cream
1 bunch fresh basil, roughly chopped, or to taste

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.

Nutrition Facts : Calories 324.5 calories, Carbohydrate 38.3 g, Cholesterol 48.4 mg, Fat 18.2 g, Fiber 7.1 g, Protein 7.3 g, SaturatedFat 9.3 g, Sodium 1395.4 mg, Sugar 13.4 g

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From mealplannerpro.com


SLIDERS GRILL & BAR, CT ON INSTAGRAM: “MONDAY BLUES? STOP IN FOR …
2022-05-23 13 Likes, 0 Comments - Sliders Grill & Bar, CT (@slidersgrillbarct) on Instagram: “Monday Blues? Stop in for lunch and get our delicious Mac n' …
From instagram.com


GRILLED CHEESE AND TOMATO SOUP PASTA BAKE - PICKY PALATE
2019-07-16 Place Imagine Creamy Tomato Soup into a small saucepan over medium heat. Stir in cumin and paprika to combine. Pour soup into bottom of a 10 inch cast iron skillet. Sprinkle with cilantro leaves then top with pasta. Top with cheese and bake for 20 minutes, until cheese is melted. Remove and serve warm.
From picky-palate.com


TOMATO SOUP MAC N CHEESE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


BAKED MAC AND CHEESE WITH TOMATOES - FEAST AND FARM
2020-05-27 Add the milk, salt and pepper and cook over medium heat 5 minutes then add the tomatoes and stir to combine. Bring to a simmer and cook until the sauce thickens--another 5 to 6 minutes. Add the cheese and stir until it melts. Add the pasta and stir. If transferring to a baking dish, spray the dish with non-stick spray.
From feastandfarm.com


TOMATO MAC SOUP RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


TOMATO SOUP MAC AND CHEESE RECIPES ALL YOU NEED IS FOOD
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. …
From stevehacks.com


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