Saturday, June 22, 2024

Homemade Tomato Soup with Grilled Cheese Roll Ups

Homemade Tomato Soup with Grilled Cheese Roll Ups




There's nothing better than a bowl of tomato soup and a grilled cheese sandwich. I make my soup thick and rich and full of flavor  and to change things up a little, I make my own little grilled cheese roll ups to serve alongside my soup. Fun to make and so good!  Perfect little tomato soup dippers!   






















Homemade Tomato Soup with Grilled Cheese Roll Ups

 Butter for frying
8 slices of white bread, crust removed
8 slices of cheddar cheese, or your favorite

Make your soup following the recipe below. While the soup is simmering, make the grilled cheese roll-ups. 

































Roll crustless bread into flat, 1/4-inch thick squares, using a rolling pin. Place a cheese slice on each slice of bread and roll up tightly. Melt 1 tablespoon of butter in a large nonstick skillet over medium heat. 





















 



Working in batches, add the roll ups to the skillet, seam side-down. Cook, turning often, until all sides are golden and the cheese has melted, about 3 minutes. 
























Wipe the skillet clean with a paper towel and add more butter before adding more roll-ups. Ladle soup into bowls and serve with grilled cheese roll-ups. 

 





















Homemade Tomato Soup with Grilled Cheese Roll Ups

3 (14.5 ounce) cans of diced tomatoes
8 cloves of garlic, peeled
1 medium onion, sliced
Salt and freshly ground pepper to taste
1 tablespoon olive oil
3 ounces bacon, diced small
1 quart chicken stock, divided
1 bay leaf
2 tablespoons butter
About 1/4 cup fresh basil leaves, chopped
1/3 cup heavy cream

Preheat the oven to 450 degrees. Drain the diced tomatoes, reserve the juices. Spread the tomatoes, garlic, onion on a baking sheet. Season with salt and pepper to taste. Drizzle with olive oil – about 1/4 cup. Roast for about 20 minutes until caramelized.

Next, heat the oil in a large Dutch oven or soup pot. Add the bacon and saute until golden brown and crispy. Reserve about 3 tablespoons of fat but drain the rest.


















 

Add the roasted tomatoes, garlic and onion. Add in the reserved tomato juice and 2/3 of the chicken stock and stir. Then add the bay leaf and butter to the pot. Bring the soup to a boil and then lower the heat to simmer and cook for 20 minutes.












  










Next add the fresh basil leaves. Next pour soup into blender or use an immersion blender and puree the soup until smooth. If you want the soup to be thinner, add more chicken stock. Taste and adjust seasoning. Last, stir in cream and make a grilled cheese sandwich and enjoy! 






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