Grilled Cheese Tomato Soup ( A new twist on a classic) GypsyPlate

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Preheat oven to 450F degrees. Add tomatoes, onions, garlic, olive oil, 1 teaspoon salt and Italian seasoning to a large dutch oven and toss. Turn all the tomatoes cut side up and then place in the oven for 1 hour. Remove from the oven and use a blender or immersion blender to blend the tomatoes up.

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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.

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Directions. Preheat oven to 425°F. Heat oil in a large Dutch oven overmedium-high. Add onion, carrots, and 1/2 teaspoon of the salt; cook, stirring often, until vegetables are golden brown around edges, 10 to 12 minutes. Add garlic, ginger, cayenne pepper, and thyme; cook, stirring often, until fragrant, about 1 minute.

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butter, softened. For the soup: Preheat oven to 400°F (200°C). Place the halved tomatoes on a baking sheet and drizzle them with olive oil. Roast the tomatoes in the preheated oven for about 30-40 minutes, or until they're soft and slightly charred. In a large pot, melt the butter over medium heat.

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Instructions. To make the soup, set a 4-quart pot or Dutch oven over medium heat. Add the olive oil, and when hot and shimmering, the onions and chili paste or red pepper flakes. Add a pinch of salt. Stirring often, saute until onions are very tender, about 10 minutes. Add the garlic and cook 1 minute more.

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In a large pot, heat olive oil over medium high heat. Add over onion, carrots, and celery. Saute for 5 minutes until slightly browned. Add over garlic, tomato paste, and Italian seasoning and saute for 1 minute. Add over fire roasted tomatoes and broth and let simmer for 5 minutes with the lid on to avoid splatter.

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How To Make Tomato Soup & Grilled Cheese. Grilled cheese sandwiches and tomato soup are a snap to whip up, even on busy weeknights. Here's how: Step 1: Sauté Aromatics. Add the olive oil, onion, garlic, dried basil, dried oregano, salt, and pepper to a large pot or dutch oven over medium-high heat.

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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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Simmer uncovered for 30 minutes, stirring occasionally. Blend the soup in a blender to smooth consistency, working in batches, or use immersion blender. Stir in cream and mix well. Preheat the oven to 375°F. Pour the soup into individual soup bowls. Top it with a thin layer shredded cheese.

Tomato and Grilled Cheese Soup

Saute the garlic in a large pot over medium heat until fragrant. Add the tomatoes, fresh basil, thyme, and onion powder to the pot. (not the tomato liquid). Stir and cook for 10 minutes. Reduce the heat to medium-low and add the chicken broth and the tomato liquid. Stir and allow to simmer, uncovered, for 35-40 minutes.

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Preheat oven to 425°. Measure all ingredients. Add can of whole or crushed tomatoes to the Dutch oven, breaking tomatoes up a bit. Mix in minced garlic, chopped onion, 2 T butter, olive oil, salt, pepper and add thyme sprigs on the top. Add the Dutch oven to the oven, uncovered, and roast for about 45 minutes.

Healthy Grilled Cheese with a Side of Tomato Soup

Add flour, broth, tomatoes and rind. Cook onion and garlic Melt the butter, then add the onion and cook, stirring frequently, until softened. Add the garlic and cook for about 30 seconds. Add flour, broth, tomatoes & rind: Reduce heat to low and add the flour along with a splash of the broth, gently whisking constantly. Cook about 1 minute.

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Add onions and potatoes. Saute until translucent. Add the tomatoes and the liquid smoke then continue sauteing. Add the vegetable broth. Bring to a simmer and continue simmering for roughly 10 minutes until the soup has slightly reduced. Remove the soup from the heat and puree until smooth. Return to the heat, then adjust with salt and pepper.

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Heat your pot on medium-low with 1 tbsp of olive oil. Once that is hot and the oil is moving around the pan smoothly add in your onions, garlic, celery, and carrots and saute them until tender and the onions are translucent. Add in the canned whole tomatoes, chicken broth, salt, pepper, and parmesan cheese.

Grilled Cheese Tomato Soup ( A new twist on a classic) GypsyPlate

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.

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Preheat oven to 450 degrees. Cut your tomatoes into fourths and place on a sheet pan with the sliced onions. Drizzle with olive oil and season with oregano, salt & pepper. Add thyme and basil. Slice the top off of a full head of garlic, pour olive oil on top and cover with foil. Bake for 35-40 minutes.