Quick Tomato Soup With Grilled Cheese Recipes

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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.

FRESH TOMATO SOUP WITH GRILLED CHEESE



Fresh Tomato Soup with Grilled Cheese image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

4 1/2 pounds tomatoes (4 pounds quartered, 1/2 pound chopped)
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
4 scallions, chopped
1 1/2 tablespoons heavy cream
Kosher salt and freshly ground pepper
1/2 cup mini bow ties or other mini pasta
1/2 cup shredded part-skim mozzarella cheese
1/2 cup shredded sharp cheddar cheese
4 slices multigrain bread
2 thin slices low-sodium ham
Chopped fresh basil, for topping

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.

Nutrition Facts : Calories 418 calorie, Fat 20 grams, SaturatedFat 7 grams, Cholesterol 36 milligrams, Sodium 682 milligrams, Carbohydrate 44 grams, Fiber 8 grams, Protein 18 grams

EASY TOMATO SOUP AND GRILLED CHEESE CROUTONS



Easy Tomato Soup and Grilled Cheese Croutons image

Provided by Ina Garten

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 14

3 tablespoons good olive oil
3 cups yellow onions, chopped (2 onions)
1 tablespoon minced garlic (3 cloves)
4 cups chicken stock, preferably homemade
1 (28-ounce) can crushed tomatoes, preferably San Marzano
Large pinch of saffron threads
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/2 cup orzo
1/2 cup heavy cream
Grilled Cheese Croutons, recipe follows
4 (1/2-inch-thick) slices country white bread
2 tablespoons unsalted butter, melted
4 ounces Gruyere cheese, grated

Steps:

  • In a large pot or Dutch oven such as Le Creuset, heat the olive oil over medium heat. Add the onions and cook over medium-low heat for 15 minutes, stirring occasionally, until golden brown. Add the garlic and cook for 1 more minute. Stir in the chicken stock, tomatoes, saffron, 1 tablespoon salt and 1 teaspoon pepper. Bring the soup to a boil, then lower the heat and simmer for 15 minutes.
  • Meanwhile, fill a medium pot with water, add 2 teaspoons salt and bring to a boil. Add the orzo and cook for 7 minutes. (It will finish cooking in the soup.) Drain the orzo and add it to the soup. Stir in the cream, return the soup to a simmer and cook for 10 more minutes, stirring frequently.
  • Serve hot with Grilled Cheese Croutons scattered on top.
  • Heat a panini grill. Place the four slices of bread on a cutting board and brush lightly with the melted butter, being sure to butter the corners. Turn the slices over and pile Gruyere on two of the slices. Place the remaining two slices of bread on top of the Gruyere, buttered sides up.
  • Grill the sandwiches on the panini grill for about 5 minutes, until nicely browned. Place on a cutting board, allow to rest for 1 minute and cut into 1-inch cubes.

QUICK TOMATO SOUP WITH GRILLED CHEESE



Quick Tomato Soup With Grilled Cheese image

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

1 (28-ounce) can whole peeled tomatoes
3/4 cup chicken or vegetable broth, plus more as needed
1 large yellow onion, coarsely chopped
4 tablespoons unsalted butter
1 1/2 teaspoons dried oregano
1 teaspoon granulated sugar
Salt and black pepper
Mayonnaise
8 slices brioche or milk bread, crusts removed
1 cup shredded low-moisture mozzarella (4 ounces)
1/4 teaspoon dried oregano
2 tablespoons unsalted butter

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 GRATINEED GRILLED CHEESE



Tomato Soup with Gratineed Grilled Cheese image

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

8 medium to large plum tomatoes
3 tablespoons unsalted butter
1/2 large sweet onion, chopped
1 garlic clove, chopped
3 cups chicken broth or water
1/8 teaspoon sugar
1 sprig fresh basil, plus leaves for garnish
Kosher salt and freshly ground black pepper
2 tablespoons heavy cream
4 thick slices French bread, lightly toasted
1 1/2 cups shredded sharp white Cheddar

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.

EASY TOMATO SOUP WITH GRILLED CHEESE



Easy tomato soup with grilled cheese image

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

1½ kg (3lbs) Tomatoes (Use ripe, in season tomatoes or replace with whole canned tomatoes)
2 tbsp balsamic vinegar
2 tbsp olive oil
1 tbsp sugar
1 tsp salt
2 red onions (finely chopped)
2 garlic cloves (finely chopped)
½ cup basil leaves
2 tsp tomato paste
8 cups vegetable / chicken stock
½ cup cream
salt & pepper to taste
fresh basil leaves (to serve)
2 slices bread per person
2 cups grated mozzarella
2 cups grated mature cheddar
butter

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

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 & TOMATO SOUP BAKE



Grilled Cheese & Tomato Soup Bake image

This casserole brings together two classic comfort foods: grilled cheese sandwiches and tomato soup. There's no need for your hands to get messy dipping bread into a bowl of hot soup! Best of all, my picky-eater husband devours every bite. -Megan Kuns, Perrysburg, Ohio

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 12

3 ounces reduced-fat cream cheese
1-1/2 teaspoons dried basil, divided
12 slices Italian, sourdough or rye bread (1/2 inch thick)
6 slices part-skim mozzarella cheese
6 tablespoons butter, softened
1/2 cup tomato paste
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1-3/4 cups 2% milk
2 large eggs
1 cup shredded Italian cheese blend or part-skim mozzarella cheese

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.

Nutrition Facts : Calories 485 calories, Fat 29g fat (17g saturated fat), Cholesterol 137mg cholesterol, Sodium 918mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 2g fiber), Protein 23g protein.

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

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

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From beingecomomical.com


TOMATO SOUP AND GRILLED CHEESE - 30 MINUTES OR LESS
2019-03-25 Instructions. Peel and dice the onions and garlic. Add the olive oil, onions, and garlic to a medium sized pot and place over medium heat. Cook the onions and garlic until the onions are soft. About 5-8 minutes. Add the reaming ingredients and purée using an immersion blender or a standard blender.
From chefsnotes.com


TOMATO SOUP AND GRILLED CHEESE RECIPE | MYRECIPES
Add onion and cook for 4 minutes. Stir in tomatoes, tomato paste and sugar. Puree mixture in a blender or food processor. If necessary, blend in 2 batches. Advertisement. Step 2. Return puree to pot and add milk, vegetable broth, salt and pepper. Cover and simmer over low heat while preparing sandwiches. Step 3.
From myrecipes.com


CLASSIC TOMATO SOUP AND GRILLED CHEESE | MYRECIPES
Spread each of 8 (1/2-inch-thick) slices French bread baguette with 1 teaspoon light Boursin cheese. Broil 2 minutes or until lightly browned. 1. Slice basil and mince garlic for soup. 2. Preheat broiler for cheese toast. 3. While soup simmers: • Prepare salad.
From myrecipes.com


THE BEST HOMEMADE TOMATO SOUP & GRILLED CHEESE
2019-12-11 Coat nonstick pan in 1 to 2 tablespoons of butter over medium/ high heat. When butter has melted and begins to bubble a bit; take both slices of bread and rub the pan to evenly coat both slices in browned butter. Lower heat to medium/low setting and place cheese on bread layering other piece of bread on top.
From bingeworthybites.com


CHEDDAR GRILLED CHEESE & CREAMY TOMATO SOUP RECIPE - HELLOFRESH
Evenly top half the slices with 3-4 slices of cheddar. Top with remaining bread, buttered sides down. 2. Heat a drizzle of oil in a large pan over medium heat. Add sandwiches and cook until bread is golden and cheese melts, 2-3 minutes per side. (Work in batches if necessary.) 3. Cut in half on a diagonal. 4.
From hellofresh.com


TOMATO SOUP AND GRILLED CHEESE RECIPE BY PETER CALLAHAN
2011-10-05 Directions. For the bun dough: Whisk ¼ cup of the warm water, the yeast, and ¼ teaspoon of the sugar together in the bowl of a stand mixer. Cover with plastic wrap and set aside until foamy, about 5 minutes.
From thedailymeal.com


GREAT GRILLED TOMATO SOUP RECIPE - THE SPRUCE EATS
2019-09-03 Your cooking surface needs to be really clean. Combine olive oil with salt and pepper. Cut tomatoes in half and lightly brush the cut side with the olive oil. Reserve remaining olive oil for later. Place tomatoes cut side down on a medium-hot grill. Close lid and cook for about 3 to 4 minutes.
From thespruceeats.com


GRILLED CHEESE AND TOMATO SOUP – AS SEEN ON …
Flip the grilled cheese and continue to cook for a minute on both sides until golden brown and all cheese is melted. Plating the Dish. 1. Place tomato soup in a soup bowl, and top with chopped chives. 2. Cut the grilled cheese and arrange it on the plate and serve with the soup. Previous.
From chefirvine.com


QUICK TOMATO SOUP WITH GRILLED CHEESE TOAST - OLIVEMAGAZINE
2017-03-08 Method. STEP 1. Make a sandwich of thick white bread filled with grated gruyère and chopped spring onion. STEP 2. Butter the outsides of the sandwich then fry in a non-stick pan until crisp and golden and the cheese is melty. STEP 3. Cut off the crusts then cut into little squares and serve on top of hot tomato soup.
From olivemagazine.com


GRILLED CHEESE AND TOMATO SOUP – A COUPLE COOKS
2021-08-28 Start the soup: Heat the olive oil to medium heat. Add the minced garlic and cook for 30 seconds to 1 minute until light brown and fragrant. Stir in both cans of tomatoes, vegetable broth, garlic powder, onion powder, ½ teaspoon of the salt, and basil (if using).Bring to a simmer.
From acouplecooks.com


THE BEST GRILLED CHEESE AND TOMATO SOUP RECIPE - WSJ
2022-03-16 Step 2: Spread tomatoes and onions on a sheet pan. Drizzle and coat with ¼ cup oil, season with salt and pepper. Set garlic on aluminum foil, drizzle with 1 tablespoon oil, wrap tightly and place ...
From wsj.com


TOMATO SOUP & GRILLED CHEESE | CHEF AND SPOON
2021-09-26 To add some extra zing, add a few chopped fresh tomatoes, red wine vinegar and fresh basil to brighten the soup up a bit. Yummmm! The sandwich: An incredible bread is key, and we love Sobe ys’ Whole Clove Garlic Bread. It’s crusty on the outside, soft on the inside and makes one helluva good grilled cheese sandwich!
From chefandspoon.com


QUICK TOMATO SOUP WITH GRILLED CHEESE AND BACON CROUTONS
Stack the two breads into a sandwich with cheese and bacon in the middle. Cut the sandwich into 5 strips and then cut each strip into 5 squares. Once the soup has reached a simmer, combine the cornstarch and water. Use an immersion blender to puree the soup to the desired texture. Stir in the cornstarch and water mixture. Return soup to a ...
From thecookful.com


BEST-EVER CLASSIC GRILLED CHEESE AND TOMATO SOUP RECIPE
2022-02-02 An oozing, crispy grilled cheese and a cup of warm tomato soup constitute one of the great one-two combos of the comfort food world. Nothing is more comforting than this combination, but it tends to come with quite a bit of added fat. Our grilled cheese is a play on that gooey Southern staple, pimento cheese, which diffuses the calories of the cheese with …
From topchefrecipe.com


A QUICK AND EASY MEATLESS MONDAY DINNER SOLUTION: HOMEMADE …
2015-07-13 Serve with grilled cheese, or grilled cheese “croutons”. To make croutons, start by making grilled cheese. Place two pieces of cheddar or American cheese in between two pieces of whole wheat bread. Butter the outsides, and cook in a non-stick skillet over medium heat, until crispy on each side. Remove from heat and let cool at least 5 ...
From momsbistro.net


EASY TOMATO SOUP RECIPE - NATASHASKITCHEN.COM
2021-08-06 Bring to a boil then reduce heat, partially cover and simmer 10 minutes. Blend if desired – use an immersion blender in the pot or blend in batches using a blender (be careful not to overfill the blender with hot liquid) and return soup to the pot. Add cream and parmesan – stir in the heavy cream and shredded parmesan.
From natashaskitchen.com


EASY THREE-INGREDIENT TOMATO SOUP - INSPIRED TASTE
Combine butter, onion, and tomatoes. Grab a Dutch oven or pot, place it over medium heat and melt the butter. Add half an onion that’s been cut into large wedges and a large can of tomatoes. Add water or broth and simmer. Bring everything to a low simmer, add some salt and leave it alone for about 40 minutes.
From inspiredtaste.net


16 GRILLED CHEESE AND TOMATO SOUP RECIPES - SOUP AND SANDWICH …
2016-01-01 16 Grilled Cheese and Tomato Soup Recipes - Soup and Sandwich Combos. 1. Steamed Clams with Bacon, Corn, and Basil. 2. Diners Want Shake Shack To Change Their Buns. 3. 30 Creative Cucumber Recipes. 4.
From delish.com


ROASTED TOMATO SOUP AND GRILLED CHEESE - LENA'S KITCHEN
Instructions. Roasted Tomato Soup. Preheat oven to 425F. Place tomatoes, onion, garlic on cookie sheet, drizzle with olive oil and salt, bake for about 30 mins or until tomatoes are soft and have popped their skins. Remove stems from tomatoes, add tomatoes, onion and peel the garlic from skin into large pot.
From lenaskitchenblog.com


EASY TOMATO SOUP & GRILLED CHEESE - ITALIAN CENTRE
Tomato Soup Instructions: Heat olive oil and butter over medium heat. Once melted add minced garlic and cook 3-4 minutes until fragrant and turning golden brown. Add in flour and cook for one minute. Stir in tomato sauce and broth, then bring to a simmer over high heat. Once simmering, turn to medium-low heat and keep at a simmer for about 20 ...
From italiancentre.ca


GRILLED CHEESE AND TOMATO SANDWICHES | ALLRECIPES
Perfectly melted cheese, tomato, and toasted whole grain bread make this sandwich the ultimate comfort food. Grilled cheese and tomato sandwiches are the perfect lunchtime fix.
From rasberrymuffin.sells-it.net


BEST GRILLED CHEESE AND TOMATO SOUP RECIPES | FNC CHEF SCHOOL
2018-01-29 Directions. Step 1. Preheat a tawa or cast iron pan over medium heat. Preheat oven to 275°F. Step 2. In a medium bowl, combine the grated white Cheddar and mozzarella cheeses and season mixture with a pinch salt and pepper, and cayenne pepper if you so desire. Combine well and set aside. Step 3. For each grilled cheese sandwich, proceed as ...
From foodnetwork.ca


ONE PAN ROASTED TOMATO SOUP WITH MINI GRILLED CHEESE
2021-09-29 Instructions. Preheat oven to 350F. Add all ingredients for the pan into a large casserole dish, finishing with olive oil. Roast for 45-50 minutes until all ingredients become soft. Once roasted, remove bay leaf and the greens from the tomato. Add the roasted ingredients to a blender, including the juices that accumulated.
From shaynaskitchen.com


CREAMY TOMATO SOUP WITH GRILLED CHEESE “CROUTONS”
2012-11-25 Heat olive oil in a large stockpot or Dutch oven over medium heat. Add onion, garlic, red pepper flakes and bay leaf and cook, stirring frequently, until onion is translucent, about 3-5 minutes. Stir in tomatoes and mash, using a potato masher, until broken down into smaller pieces. Stir in heavy cream and brown sugar.
From damndelicious.net


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