TOMATO SOUP WITH GRILLED CHEESE CROUTONS
Skip the dipping and add crispy grilled cheese croutons right into your soup instead. Don't have a panini press? Make the grilled cheese for the croutons in a skillet or in a waffle maker instead. Opt for San Marzano tomatoes if you can. They have a much richer flavor and they tend to be lower in sodium.
Provided by Hilary Meyer
Categories Healthy Soup Recipes
Time 30m
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon butter in a large saucepan over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic; cook, stirring, until fragrant, about 10 seconds.
- Stir in tomatoes (with juice). Add broth and bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook for 10 minutes.
- Puree the soup in the pot using an immersion blender or in batches in a blender. (Use caution when pureeing hot liquids.) Stir in cream, if using, salt and pepper.
- Meanwhile, preheat a panini maker.
- Spread one side of each slice of bread with the remaining 1 tablespoon butter. Turn the slices over and top one with cheese. Top with the other slice, butter-side up.
- Cook the sandwich in the panini maker until golden brown and the cheese has melted, 4 to 5 minutes. Cut the sandwich into bite-size pieces.
- Divide the soup among 4 bowls. Top each serving with grilled cheese croutons and a sprinkle of basil.
Nutrition Facts : Calories 258.2 calories, Carbohydrate 27.5 g, Cholesterol 29.3 mg, Fat 13.2 g, Fiber 5 g, Protein 11.9 g, SaturatedFat 6.7 g, Sodium 429.9 mg, Sugar 8 g
EASY TOMATO SOUP AND GRILLED CHEESE CROUTONS
Provided by Ina Garten
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 14
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.
EASY TOMATO SOUP & 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. Yield: 4 to 6 servings
- Note: The Grilled Cheese Crouton recipe was halved for the taping of this episode.
TOMATO SOUP WITH GRILLED CHEESE CROUTONS RECIPE BY TASTY
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
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!
TOM'S TASTY TOMATO SOUP WITH BROWN BUTTER CROUTONS
Provided by Tom Douglas
Categories Soup/Stew Herb Tomato Appetizer Bake Vegetarian Kid-Friendly Dinner Fall Advance Prep Required Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 18
Steps:
- 1. Heat the butter and olive oil in a large saucepan and sauté the onion and garlic until the onion is translucent, about 5 minutes. Add the tomatoes, water, cream, salt, red pepper flakes, celery seed, oregano, and sugar. Bring to a boil, then lower the heat to a simmer and simmer for 15 minutes.
- 2. Remove from the heat and puree in batches in the container of a blender. Return the soup to the pot and reheat to a simmer, seasoning to taste with more salt and pepper.
- 3. Meanwhile, to make the brown butter croutons, preheat the oven to 350°F. Heat the butter in a small pan over medium heat and cook, stirring often, until the butter is golden brown and aromatic, about 3 minutes after the butter melts. Remove from the heat. Put the bread cubes in a bowl and pour the brown butter over them, tossing to coat. Season to taste with salt and pepper and toss again. Spread the bread cubes on a baking sheet and place it in the oven. Bake until the croutons are toasted and golden, about 20 minutes, stirring occasionally. Remove the pan from the oven.
- 4. Serve the soup hot, garnished with the croutons.
ROASTED TOMATO SOUP WITH GRILLED-CHEESE CROUTONS
True comfort food! This soup is delicious and fairly simple to make! You will have multiple recipe requests after serving it!
Provided by dgeo6748
Categories Vegetable
Time 1h40m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 400 degrees. Spread tomatoes on baking sheet and coat with two tablespoons olive oil; sprinkle with salt and pepper. Roast until shriveled, approximately 35-45 minutes.
- In large pot, heat butter and one tablespoon olive oil over medium heat. Add garlic and onion; saute until tender. Add canned tomatoes with juice, chicken broth, thyme, and roasted tomatoes including any liquid on baking sheet. Bring to boil; reduce heat and simmer partially covered for 30 minutes.
- Puree soup mixture in food processor or blender until smooth. Return to pot and add cream. Without letting it boil, warm soup over medium heat until steaming.
- Heat large skillet over medium heat. In small bowl, combine butter and thyme and spread on one side of each bread slice. Place three pieces of bread buttered side down in skillet; top with cheese and with remaining three pieces of bread buttered side up. Heat, flipping once until toasted. Remove and let cool slightly; cut into one-inch squares.
- To soup, add additional salt and pepper to taste. Garnish with grilled cheese croutons and serve!
Nutrition Facts : Calories 272.8, Fat 23.4, SaturatedFat 12.4, Cholesterol 59.7, Sodium 825.5, Carbohydrate 11.6, Fiber 2.5, Sugar 6.3, Protein 6.2
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