GRILLED CHEESE & TOMATO SOUP BAKE
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
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
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
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
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
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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