TOMATO SOUP 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. 

QUICK TOMATO SOUP WITH GRILLED CHEESE RECIPE - NYT COOKING



Quick Tomato Soup With Grilled Cheese Recipe - NYT Cooking 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

Total Time 30 minutes

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.

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