Grilled Tomato Soup Recipes

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GRILLED CHEESE & TOMATO SOUP BAKE



Grilled Cheese & Tomato Soup Bake image

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

Time 50m

Yield 6 servings.

Number Of Ingredients 12

3 ounces reduced-fat cream cheese
1-1/2 teaspoons dried basil, divided
12 slices Italian, sourdough or rye bread (1/2 inch thick)
6 slices part-skim mozzarella cheese
6 tablespoons butter, softened
1/2 cup tomato paste
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1-3/4 cups 2% milk
2 large eggs
1 cup shredded Italian cheese blend or part-skim mozzarella cheese

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, Fat 29g fat (17g saturated fat), Cholesterol 137mg cholesterol, Sodium 918mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 2g fiber), Protein 23g protein.

THE ULTIMATE GRILLED CHEESE AND TOMATO SOUP BOWL RECIPE BY TASTY



The Ultimate Grilled Cheese And Tomato Soup Bowl Recipe by Tasty image

Here's what you need: unsalted butter, large yellow onion, garlic, crushed tomato, chicken broth, heavy cream, salt, pepper, white bread, butter, garlic, large egg, cheddar cheese, olive oil, dried oregano, pepper, salt

Provided by Katie Aubin

Categories     Lunch

Yield 4 servings

Number Of Ingredients 17

3 tablespoons unsalted butter
1 large yellow onion, chopped
2 cloves garlic, minced
15 oz crushed tomato, 1 can
2 cups chicken broth
¼ cup heavy cream
2 teaspoons salt
1 teaspoon pepper
11 slices white bread
2 tablespoons butter, melted, plus more for greasing bowl
2 cloves garlic, minced
1 large egg, beaten
7 slices cheddar cheese
1 tablespoon olive oil
2 teaspoons dried oregano
½ teaspoon pepper
1 teaspoon salt

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!

Nutrition Facts : Calories 740 calories, Carbohydrate 50 grams, Fat 57 grams, Fiber 3 grams, Protein 8 grams, Sugar 13 grams

TOMATO SOUP WITH GRILLED CHEESE CROUTONS RECIPE BY TASTY



Tomato Soup With Grilled Cheese Croutons Recipe by Tasty image

Name a better pair than tomato soup and grilled cheese-while we wait, we'll dig into this creamy soup and crouton combo. Rather than serving the grilled cheese as whole sandwiches, we cube ours into croutons and serve directly on top of the soup for crunchy, cheesy goodness in every bite.

Provided by Tasty

Categories     Dinner

Time 45m

Yield 6 servings

Number Of Ingredients 16

2 tablespoons olive oil
2 tablespoons unsalted butter
1 large yellow onion, diced
3 garlic cloves, minceds
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon dried thyme
½ teaspoon red pepper flakes
1 teaspoon sugar
28 oz 1 can of whole peeled tomatoes
3 cups vegetable stock
1 large sprig of fresh basil
1 cup heavy cream
4 slices of bread
unsalted butter, room temperature
sliced cheddar cheese

Steps:

  • Make the soup: In a large pot or Dutch oven, melt the olive oil and butter together over medium-high heat. Add the onion and cook, stirring often, until softened and golden, about 7 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute.
  • Add the salt, pepper, thyme, red pepper flakes, sugar, tomatoes and their juices, vegetable stock, and basil. Bring to a boil, using a wooden spoon to break up the tomatoes. Reduce heat to low, cover, and simmer for 10 minutes.
  • Remove the basil sprig, then use an immersion blender to blend the soup until smooth. Alternatively, ladle the soup into a standing blender, working in batches, and blend until smooth.
  • Add the heavy cream to the soup, cover, and cook over low heat for 5 minutes, until warmed through.
  • Make the croutons: On a cutting board, butter both sides of each slice of bread. Lay the cheese on 2 of the bread slices. Top with the other slices of bread, creating a sandwich.
  • Heat a large pan over medium-low heat. Once the pan is warm, add the sandwiches and cook until golden brown on the underside, 2-3 minutes. Flip the sandwiches over and continue cooking until the other side golden brown and cheese is melted, about 2 minutes.
  • Transfer the grilled cheese sandwiches to a cutting board and cut into 1-inch croutons.
  • Serve the tomato soup topped with the grilled cheese croutons.
  • Enjoy!

TOMATO SOUP WITH GRILLED CHEESE



Tomato Soup with Grilled Cheese image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 45m

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



Quick Tomato Soup With Grilled Cheese 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

Categories     dinner, easy, lunch, quick, sandwiches, soups and stews, main course

Time 30m

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.

TOMATO SOUP AND GRILLED CHEESE



Tomato Soup and Grilled Cheese image

Growing up in India, the Masala cheese toast was a regular staple breakfast dish. What set it apart was the only processed cheese available in India at that time (Amul cheese), which resembles a hard white Cheddar, paired with cilantro and roasted cumin for grilled cheese taken to the next level. The tomato soup is made with lentils, which adds to the creaminess of the soup; the curry leaves and Indian spices make it the perfect tomato soup to dunk the masala grilled cheese in.

Provided by Maneet Chauhan

Categories     appetizer

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 23

2 tablespoons vegetable oil
1 teaspoon cumin seeds
1/2 teaspoon mustard seeds
5 curry leaves
1 whole dried red chile
3 large yellow onions, sliced
2 tablespoons ginger-garlic paste (equal parts ground in a mortar and pestle)
1 bunch fresh cilantro, leaves roughly torn off
5 red tomatoes
1 cup tomato puree
1 cup masoor dal, washed
1/4 cup sambar powder
Kosher salt and freshly ground black pepper
One 13.5-ounce can coconut milk
1/2 cup (1 stick) unsalted butter
1/2 cup grated Amul cheese (or white Cheddar)
1 tablespoon chopped fresh cilantro
1/4 teaspoon red chili powder
1/4 teaspoon roasted cumin powder
1/4 teaspoon garam masala
Kosher salt
Four 1/2-inch-thick slices sourdough, cut from a boule
4 tablespoons unsalted butter, at room temperature

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.

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