Roasted Tomato Soup And Grilled Cheese Recipe By Tasty

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EASY TOMATO SOUP WITH GRILLED CHEESE



Easy tomato soup with grilled cheese image

Easy roasted tomato soup served with a simple, extra-cheesy grilled cheese sandwich is comfort food personified. Served with a swirl of cream and fresh basil, it's your childhood favorite all grown up.

Provided by Alida Ryder

Categories     Easy Dinner     Soup     Vegetarian

Time 1h20m

Number Of Ingredients 17

1½ kg (3lbs) Tomatoes (Use ripe, in season tomatoes or replace with whole canned tomatoes)
2 tbsp balsamic vinegar
2 tbsp olive oil
1 tbsp sugar
1 tsp salt
2 red onions (finely chopped)
2 garlic cloves (finely chopped)
½ cup basil leaves
2 tsp tomato paste
8 cups vegetable / chicken stock
½ cup cream
salt & pepper to taste
fresh basil leaves (to serve)
2 slices bread per person
2 cups grated mozzarella
2 cups grated mature cheddar
butter

Steps:

  • Preheat the oven to 200°c.
  • Place the tomatoes (if using canned tomatoes, add all the juices as well) in a roasting tray and add the Balsamic, olive oil, sugar and salt. Stir to combine and place in the oven for 25-30 minutes until the tomatoes are broken down and have started to caramelize.
  • In a large pot, sauté the onions in some olive oil until they are translucent and fragrant. Add the garlic and basil and fry for another minute.
  • Add the roasted tomatoes, tomato paste and sugar. Stir to combine all the ingredients and pour in the stock.
  • Lower the heat and cover the pot. Allow to simmer for 10 minutes.
  • Remove the pot from the heat and blend the soup.
  • Add the cream and season to taste.
  • To make the grilled cheese sandwiches, mix the mozzarella with the cheddar. Add ½ cup cheese to half of the slices of bread. Sandwich with the remaining bread. Butter both sides generously.
  • Cook in a non-stick pan, over medium heat until the cheese is melted and the sandwiches are golden brown on both sides.
  • Serve the tomato soup with a swirl of cream and fresh basil leaves with the grilled cheese.

Nutrition Facts : Calories 307 kcal, Carbohydrate 14 g, Protein 16 g, Fat 22 g, SaturatedFat 12 g, Cholesterol 60 mg, Sodium 668 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving

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.

ROASTED TOMATO SOUP AND GRILLED CHEESE RECIPE BY TASTY



Roasted Tomato Soup And Grilled Cheese Recipe by Tasty image

Here's what you need: olive oil, roma tomato, small white onion, garlic, McCormick® Savory Spice Blend, kosher salt, fresh ground black pepper, vegetable stock, arborio rice, canned diced tomato, balsamic vinegar, fresh basil, sourdough bread, unsalted butter, McCormick® Savory Spice Blend, cheddar cheese, havarti cheese

Provided by Tasty

Yield 8 servings

Number Of Ingredients 17

¼ cup olive oil
2 lb roma tomato, about 10, halved lengthwise, seeds removed
1 small white onion, peeled and roughly chopped
1 head garlic, peeled and crushed
2 tablespoons McCormick® Savory Spice Blend
1 ½ teaspoons kosher salt, plus more to taste
½ teaspoon fresh ground black pepper, plus more to taste
4 cups vegetable stock
¼ cup arborio rice
28 oz canned diced tomato, 1 can
1 tablespoon balsamic vinegar
fresh basil, chopped, for garnish
8 slices sourdough bread
½ cup unsalted butter, softened, 1 stick
2 teaspoons McCormick® Savory Spice Blend
8 oz cheddar cheese, sliced
8 oz havarti cheese, sliced

Steps:

  • Roasted Tomato Soup
  • Preheat the oven to 300˚F (150˚C). Line a baking sheet with parchment paper.
  • In a large bowl, toss together the olive oil, tomatoes, onion, garlic, Savory spice blend, salt, and pepper.
  • Place the tomatoes cut-side down on the prepared baking sheet and spread the onions and garlic around the pan in a single layer.
  • Roast for 40 minutes, until the tomatoes have wrinkled. Leave the oven on for making the grilled cheeses.
  • In a large pot over medium-high heat, combine the roasted vegetables, vegetable stock, and rice. Bring to a boil, then cover, reduce the heat to low, and simmer for 20 minutes, until the rice is tender. Add the diced tomatoes and balsamic vinegar and stir to combine. Remove the pot from the heat.
  • Blend the soup with an immersion blender until completely smooth and creamy.
  • Ladle into bowls and top with basil.
  • Enjoy!
  • Grilled Cheese
  • If not already on, preheat the oven to 300˚F (150˚C).
  • Spread 1 tablespoon of softened butter on one side of each slice of bread. Sprinkle each unbuttered side with the Savory Spice Blend. With the buttered side facing out, layer on the sliced cheddar and Havarti and top each sandwich with a second piece of buttered bread.
  • In a large pan over medium heat, toast each sandwich, buttered side down, until golden brown, about 2 minutes. Flip and repeat on the other side, then transfer to a baking sheet.
  • Bake the grilled cheeses for 5-10 minutes, until the cheese is gooey and fully melted.
  • Cut in half on the diagonal and serve warm with roasted tomato soup.
  • Enjoy!

Nutrition Facts : Calories 943 calories, Carbohydrate 60 grams, Fat 67 grams, Fiber 4 grams, Protein 21 grams, Sugar 18 grams

GRILLED CHEESE WITH TOMATO



Grilled Cheese with Tomato image

Tricia Curley puts a tasty Italian twist on a lunchtime tradition. The Joliet, Illinois cook's speedy skillet sandwich features mozzarella, tomato slices, oregano and basil.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 1 serving.

Number Of Ingredients 6

1 tablespoon butter, softened
2 slices Italian bread
1/3 cup shredded part-skim mozzarella cheese
2 slices tomato
1/4 to 1/2 teaspoon dried oregano
1/4 to 1/2 teaspoon dried basil

Steps:

  • Spread butter on one side of each slice of bread. Place one slice, butter side down, in a skillet; top with half of the cheese. Layer with tomato and remaining cheese; sprinkle with oregano and basil. Top with remaining bread, butter side up. Cook over medium heat until golden brown on both sides.

Nutrition Facts :

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 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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