Grilled Cheese and Tomato Soup
- cassoulady Nov 24, 2008 03:10 PM
On a cold afternoon, I can't think of a better lunch! It is perfect and usually the ingrediants are on hand. I was hoping to get some recipes for your best tomato soups so I can mix it up a bit here and make a big batch of soup to pop in the freezer.
I haven't had much success with tomato soup, but may I offer some suggestions for the grilled cheese??
Mix parmesan cheese with the butter and use that spread to coat the bread before grilling.
Use combinations of cheeses for the filling instead of just one. Fontina, gruyere, provolone, pepper jack work really well with the standard cheddar or American cheese.
Also, try adding lobster, crab, tomatoes and/or avocado.
My favorite local restaurant does the parm on the outside of the grilled cheese, and lately I find it way too salty.
I know, I know, why go to a restaurant for a grilled cheese sandwich. Well, as the OP said, it's comfort food, and back in the day, I was able to go to this place at least once a week, so I could (and still can) order off the lunch menu for dinner.
Oh, and a favorite combo is Grilled Cheese and Lobster Bisque, when I could find it at Costco. Now, living with a Mainer, homemade bisque is yummier.
America's (nazi) Test Kitchen has a cream of tom. soup that's over the top, screamin' good!! It involved roasting canned toms. on a baking sheet, pureeing, heavy cream, and I think Cognac or brandy. Best T soup I've ever had (or made). Adam
P.S. Had it w/ grilled cheese on homemade "red & yellow white bread" from The New Basics cookbook. Too freakin' good.
If we have a good multigrain or sourdough, we add a layer of boursin cheese along with whatever other American or Cheddar sliced cheese and serve with this soup from Cooking Light
Tomato Florentine Soup
Pinch red pepper flakes
1 cup chopped onion
5-6 cloves garlic, minced
8 cups chicken broth or 8 TBL of Chicken Base dissolved in 8 cups of water.
1 1/2 teaspoons oregano leaves
1 teaspoon thyme leaves
1 1/2 teaspoons basil leaves
1/2 teaspoon black pepper
1/4 cup red wine
2 cans (14 1/2 ounces each) chopped tomatoes, undrained (Kitchen Cut Roma work best)
1 large can (12 ounces) tomato paste
1/2 cup water
1 package (10 ounces) frozen chopped spinach, thawed
1 tablespoon balsamic vinegar
2 tablespoons grated Parmesan cheese, for garnish
Spray a large soup pot with nonstick spray and warm over medium heat. Add onion, garlic, red pepper flakes and 1/4 cup of the broth. Stir and cook until onions are limp. Stir in oregano, thyme, basil, pepper and red wine.
Add remaining broth, chopped tomatoes, tomato paste, water and thawed spinach which has been drained and squeezed dry. Mix and bring soup to a simmer; cook for about 10 minutes. Add balsamic vinegar and serve immediately after adding vinegar. Spoon grated Parmesan cheese on top of each bowl when serving.
Serving Size: 1 cup
Nutritional Analysis per Serving:
Fat 1 grams
Cholesterol trace milligrams
Protein 3 grams
Carbohydrate 11 grams
Sodium 420 milligrams