Easy Creamy Tomato Soup With Grilled Cheese Erin Lives Whole In a heavy bottomed pot (like a dutch oven), heat olive oil over medium high heat. add garlic and saute for 30 seconds, until fragrant. add onion and cook, stirring as needed, until translucent, about 8 minutes. add san marzano peeled tomatoes (juice and all), chicken stock, and sugar. Heat a skillet over medium high heat. add 3 slices of cheese to the non buttered side. add that to the pan buttered side down and cover with a lid (this is just one slice of bread and the cheese). after about two minutes, add the other slice of bread and butter. place the lid back on and cook another 2 minutes.
Classic Grilled Cheese And Tomato Soup Step By Step Recipe Instructions. preheat the oven to 200°c 390°f. place the tomatoes (if using canned tomatoes, add all the juices as well) in a roasting tray and add the balsamic vinegar, 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. For the tomato soup: while the grilled cheese cooks on the first side, start the soup. add the olive oil to a 3 quart pot over medium heat. once hot, add the garlic and cook 1 minute, stirring constantly. add the canned tomatoes, chicken stock, sugar, salt, dried basil, and black pepper, and bring up to a boil. Spread both sides with butter (yes, both sides). mix together the grated cheddar and mozzarella in a bowl, then divide equally between 2 slices of bread. top with the other slices to make 2 cheese sandwiches. place a large non stick frying or griddle pan over a medium heat. once hot, add the sandwiches. In a large nonreactive or enameled dutch oven set over medium high heat, heat olive oil add the onion, and saute for 3 minutes or until softened. add garlic and cook for 30 seconds. add tomatoes with their juice, dried oregano, salt, sugar, and pepper. stir to combine and gently smash the tomatoes with a spatula.
Easy Tomato Soup With Grilled Cheese Simply Delicious Spread both sides with butter (yes, both sides). mix together the grated cheddar and mozzarella in a bowl, then divide equally between 2 slices of bread. top with the other slices to make 2 cheese sandwiches. place a large non stick frying or griddle pan over a medium heat. once hot, add the sandwiches. In a large nonreactive or enameled dutch oven set over medium high heat, heat olive oil add the onion, and saute for 3 minutes or until softened. add garlic and cook for 30 seconds. add tomatoes with their juice, dried oregano, salt, sugar, and pepper. stir to combine and gently smash the tomatoes with a spatula. Place the sandwiches in the skillet and cook until the bread is golden and the cheese has melted, about 5 7 minutes per side. press down lightly with a spatula for even grilling. serve hot: cut the grilled cheese sandwiches into halves, quarters, or bite size croutons and serve immediately with the hot tomato soup. Instructions. start the soup: heat the olive oil to medium heat. add the minced garlic and cook for 30 seconds to 1 minute until light brown and fragrant. stir in both cans of tomatoes, vegetable broth, garlic powder, onion powder, ½ teaspoon of the salt, and basil (if using). bring to a simmer.
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