Grilled Cheese And Tomato Soup Dumplings Recipes

TOMATO SOUP WITH GRILLED CHEESE

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.

EASY TOMATO SOUP AND GRILLED CHEESE CROUTONS

Steps:

• In a large pot or Dutch oven such as Le Creuset, heat the olive oil over medium heat. Add the onions and cook over medium-low heat for 15 minutes, stirring occasionally, until golden brown. Add the garlic and cook for 1 more minute. Stir in the chicken stock, tomatoes, saffron, 1 tablespoon salt and 1 teaspoon pepper. Bring the soup to a boil, then lower the heat and simmer for 15 minutes.
• Meanwhile, fill a medium pot with water, add 2 teaspoons salt and bring to a boil. Add the orzo and cook for 7 minutes. (It will finish cooking in the soup.) Drain the orzo and add it to the soup. Stir in the cream, return the soup to a simmer and cook for 10 more minutes, stirring frequently.
• Serve hot with Grilled Cheese Croutons scattered on top.
• Heat a panini grill. Place the four slices of bread on a cutting board and brush lightly with the melted butter, being sure to butter the corners. Turn the slices over and pile Gruyere on two of the slices. Place the remaining two slices of bread on top of the Gruyere, buttered sides up.
• Grill the sandwiches on the panini grill for about 5 minutes, until nicely browned. Place on a cutting board, allow to rest for 1 minute and cut into 1-inch cubes.

GRILLED CHEESE-TOMATO SOUP DUMPLINGS RECIPE RECIPE - (4.6/5)

Steps:

• Fill molds of an ice cube tray with soup (do not add water or milk). You should have enough soup to fill 8 molds. Freeze for at least 6 hours or overnight. Cut each cube into 4 pieces. Wrap each piece in half a slice of cheese. Wrap a slice of bread around the cheese and drizzle 1 tablespoon of milk on the bread to get it moist enough to bind into a ball. Make sure there are no open seams. Heat oil to 325℉ in a deep fryer or a deep, heavy-bottomed pot fitted with an oil thermometer. Fry dumplings in batches until golden brown, 5-6 minutes. Drain on paper towels. Eat with caution, not only because they're hot, but because someone's going to fight you for that last one.

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!

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!

GRILLED CHEESE & TOMATO SOUP BAKE

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.