BEST GRILLED CHEESE AND TOMATO SOUP RECIPE RECIPES

Name: Tomato Soup with Grilled Cheese
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

TOMATO SOUP WITH GRILLED CHEESE RECIPE | MICHAEL SYMO…

Tomato Soup with Grilled Cheese Recipe | Michael Symo… image

Provided by Michael Symon : Food Network

Categories main-dish

Total Time 45 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 14

Ingredients

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.

BEST CLASSIC TOMATO SOUP RECIPE - HOW TO MAKE CLASSIC ...

Best Classic Tomato Soup Recipe - How To Make Classic ... image

There's really nothing more comforting than a steaming hot bowl of tomato soup. We prefer using canned tomatoes rather than fresh because they tend to be packed in peak season—that means they're perfectly ripe!

Provided by Lena Abraham

Categories gluten-free low-fat low sugar vegan vegetarian 30-minute meals autumn weeknight meals winter dinner lunch main dish side dish soup

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 tbsp. extra-virgin olive oil, plus more for garnish
1 small yellow onion, chopped
2 garlic cloves, minced
1/2 tsp. crushed red pepper flakes
2 tbsp. tomato paste
1 tsp. fresh thyme leaves, plus more for garnish
2 (28-oz.) cans whole peeled tomatoes
Kosher salt
Freshly ground black pepper
2 c. water or vegetable stock

Steps:

In a large pot over medium heat, heat oil. Add onion and cook until soft, 6 minutes. Add garlic, red pepper flakes, and tomato paste and cook until garlic is fragrant and tomato paste has darkened, 2 to 3 minutes more. Add thyme and both cans tomatoes, including the juice. Add water or vegetable stock and bring up to a simmer. Cook for 10 minutes. Blend with immersion blender or transfer to a blender in batches and blend until smooth. Ladle into bowls and serve with a drizzle of olive oil and some fresh thyme leaves.

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