BEST TOMATO SOUP RECIPE FOR GRILLED CHEESE RECIPES

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TOMATO SOUP WITH GRILLED CHEESE RECIPE | MICHAEL SYMON ...



Tomato Soup with Grilled Cheese Recipe | Michael Symon ... 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

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. 

TOMATO GRILLED-CHEESE SOUP RECIPE | BON APPÉTIT



Tomato Grilled-Cheese Soup Recipe | Bon Appétit image

Try pouring the soup directly over the sliced sandwich for an irresistible cheesy bread soup.

Provided by Bon Appétit

Yield 8 Servings

Number Of Ingredients 12

4 tablespoons (½ stick) unsalted butter, plus ½ cup (1 stick) at room temperature, divided
1 medium red onion, chopped
Kosher salt, freshly ground pepper
2 tablespoons tomato paste
2 28-oz. cans crushed fire-roasted tomatoes
4 cups vegetable broth
2 sprigs thyme
1 bay leaf
2 tablespoons sugar
½ cup heavy cream
16 slices Pullman loaf
16 ounces cheddar, grated

Steps:

  • Heat 4 Tbsp. butter in a Dutch oven or medium stockpot over medium heat. Add onion and cook, stirring often, until softened and lightly browned around the edges, 8–10 minutes. Season with salt and pepper. Add tomato paste and cook, stirring to coat onion, until tomato paste is slightly darkened in color, about 2 minutes. Add canned tomatoes, vegetable broth, thyme, bay leaf, and sugar and bring to a simmer. Season with salt and pepper and cook until flavors are melded, 35–40 minutes. Remove from heat and stir in cream. Remove thyme stems and bay leaf and let cool slightly. Working in batches, purée in a blender until smooth.
  • Heat a dry skillet, preferably cast-iron, over medium heat. Dividing evenly, spread room-temperature butter over bread slices. Top unbuttered side of 8 slices with cheddar, dividing evenly. Top with remaining bread, buttered side up, and cook, turning once, until bread is golden brown and cheese is melted, about 3 minutes per side. Cut sandwiches into soldiers and serve alongside hot soup for dipping.

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