GRILLED CHEESE & TOMATO SOUP BAKE RECIPE: HOW TO MAKE IT
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
Total Time 50 minutes
Prep Time 25 minutes
Cook Time 25 minutes
Yield 6 servings.
Number Of Ingredients 12
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, FatContent 29g fat (17g saturated fat), CholesterolContent 137mg cholesterol, SodiumContent 918mg sodium, CarbohydrateContent 33g carbohydrate (7g sugars, FiberContent 2g fiber), ProteinContent 23g protein.
ROASTED TOMATO SOUP RECIPE | TYLER FLORENCE | FOOD NETWORK
Provided by Tyler Florence
Categories main-dish
Total Time 1 hours 10 minutes
Prep Time 20 minutes
Cook Time 50 minutes
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F.
- Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.
- Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
- Wash and dry basil leaves, if using, and add to the pot. Remove the bay leaves before using an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream.
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