Best 5 My Grilled Cheese And Tomato Soup Recipes

THE ULTIMATE GRILLED CHEESE AND TOMATO SOUP BOWL RECIPE BY TASTY

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!

GOOD OLD-FASHIONED AMERICAN GRILLED CHEESE AND TOMATO SOUP

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!

TOMATO SOUP AND GRILLED CHEESE

Steps:

• For the tomato soup: Heat the oil in a large Dutch oven over medium heat until hot. Add the cumin seeds, mustard seeds, curry leaves and red chile and cook until it crackles, about 30 seconds. Add the onions, ginger-garlic paste and cilantro and cook until the onions are slightly caramelized, about 5 minutes. Add the tomatoes, tomato puree, masoor dal, sambar powder, salt and pepper, to taste. Cover with water until all the fresh tomatoes are covered and let it cook on a low heat until the lentils are soft, 25 to 30 minutes.
• Carefully ladle the soup into a high-powered blender and blend until smooth, taking care when blending hot liquids. Pour into a medium-large saucepan and add the coconut milk and butter. Heat over medium, stirring occasionally, until just bubbling.
• For the cheese filling: Combine the cheese, cilantro, chili powder, cumin, garam masala and salt to taste in a medium bowl and reserve.
• For the sandwiches: Lay out the bread slices and top half of the slices with the cheese filling. Top with the other slices of bread and spread half the softened butter on the top piece of each sandwich.
• Preheat a double-burner cast-iron griddle pan over medium heat. Add the sandwiches, butter-side down. Carefully spread the remaining butter on the top sides of the sandwiches and cook, turning once, until the bread is golden, about 3 minutes per side. Transfer the sandwiches to paper towels. Cut each sandwich in half on the diagonal.
• Serve the tomato soup hot with the grilled cheese sandwiches on the side.

GRILLED CHEESE AND TOMATO SOUP BAKE

Steps:

• Heat oven to 425°F.
• Fill bread slices with Singles to make 6 sandwiches. Mix tomato soup and half-and-half until blended.
• Spray rimmed baking sheet with cooking spray. Spread outsides of sandwiches with mayo; place on prepared baking sheet. Bake 10 min. Remove baking sheet from oven; turn sandwiches.
• Spoon tomato soup mixture over sandwiches; spread to evenly cover tops of sandwiches. Top with shredded cheese.
• Bake 10 min. or until shredded cheese is melted.

MAC & GRILLED CHEESE TOMATO SOUP

Steps:

• Prepare Dinner as directed on package. Meanwhile, melt 2 tsp. butter in large saucepan on medium heat. Add onions; cook and stir 5 min. Stir in broth, water and tomatoes. Bring to boil; simmer on medium-low heat 10 min. or until onions are tender.
• Blend tomato mixture, in small batches, in blender until smooth, returning each puréed batch to saucepan. Keep warm until ready to serve.
• Fill bread slices with Singles to make 2 sandwiches. Spread outsides of sandwiches with remaining butter. Cook in skillet on medium heat 3 min. on each side or until Singles are melted and sandwiches are golden brown on both sides. Cut each sandwich into 12 pieces.
• Spoon Dinner into 6 bowls; top with basil, soup and grilled cheese "croutons."