Grilled Cheese and Tomato Soup
#shorts #grilledcheese #tomatosoup
Grilled Cheese & Roasted Tomato Soup
Good soup ????
Fix those late night cravings with some bomb as grilled cheese and spicy tomato soup ???????? here’s my recipe:
6 tomatoes, quartered
1 onion, quartered
1 capsium/ bell pepper, chopped
1 whole garlic bulb
Chilli flakes (optional)
1/2-1 cup unsalted vegetable stock
1/2-1 cup cream
3-4 basil leaves
Salt and pepper
2 slices of your favourite bread
Mozzarella cheese
Cheddar cheese
Butter
Method:
1. Chop off the top of your garlic bulb, leaving the cloves exposed. With your garlic, place all your other chopped vegetables into a large baking dish, drizzle generously with olive oil, chilli flakes, salt and pepper and bake at 200C for 50-60 mins until the vegetables are slightly charred and soft.
2. [optional] Use a blow torch and lightly torch your roasted vegetable to add extra char if you like your soup smokey. Careful not to burn it.
3. Transfer your vegetables into a pot or a blender with your stock, cream and basil. With a stick blender or a normal blender, blend your soup until smooth. Salt and pepper to taste.
4. For your grilled cheese, cut up 2 slices of bread. You can use any cheese you want or have on hand. I used mozzarella for the stretch and cheddar for the bitey taste. Butter your bread and grate as much cheese as your heart can take. Grill in a pan over medium heat until golden brown and cheese melted. Serve with tomato soup.
Beth's Vegetarian Tomato Soup Recipe |ENTERTAINING WITH BETH
Learn how to make an easy Roasted Tomato Soup Recipe that's vegetarian and perfect for a weeknight meal. Fast, easy and SO delicious!
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BETH’S ROASTED TOMATO SOUP RECIPE
Serves 4
INGREDIENTS:
4 roma tomatoes, quartered
10 cherry tomatoes, sliced in half
2 red bell peppers, quartered
3 garlic cloves
3 tbsp (45 ml) olive oil, separated
1 ½ cups (225g) diced yellow onion
3 cups (700 ml) vegetable broth
salt and pepper to taste
FOR GARNISH:
4 tsp (20 ml) store-bought pesto sauce
12 small fresh mozzarella balls also called “pearls”
fresh basil
METHOD:
Preheat oven to 375F (190C).
Place tomatoes, peppers and garlic on a sheet pan. Toss with 2 tbsp (30 ml) of the olive oil. And season with salt and pepper to taste. Roast for 30 mins shaking pan half way through.
Allow to cool.
Meanwhile add 1 tbsp (15 ml) of olive oil in a large soup pot , sauté until until tender. Add roasted vegetable mixture and vegetable broth. Simmer for 5-10 mins until warmed through.
Transfer to a blender and puree in batches.
Return to cleaned out soup pot. Season with salt and pepper to taste. Garnish with a dollop of pesto, 4 mozzarella balls and fresh basil. Enjoy!
How to make an unreal roasted tomato soup
#soup #recipe #howtomake
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Ginger in a tomato soup sounds unusual. It works beautifully though, bringing a really nice fragrant warmth. Give it a go.
600ml Vegetable Stock
12 Vine Tomatoes
400ml Coconut Milk
Knob of Ginger
5 Cloves of Garlic
2 Red Onions
1 Red Chilli
Bunch of Coriander
Loaf of Sourdough
1 Tbsp White Wine Vinegar
Salt
Pepper
Olive Oil
Step 1.
Preheat your oven to 180°C/356°F.
Step 2.
Halve the tomatoes and place on a baking tray (chopped sides facing upwards). Drizzle olive oil over the tomatoes. Add the garlic cloves (skins on) to the tray along with the ginger (skin on). Sprinkle a pinch of salt over the tray. Roast in the oven for 20 minutes.
Step 3.
Remove the baking tray from the oven and move the tomatoes over to one side of the baking tray.
Step 4.
Slice up your onions, add them to the tray along with whole red chilli. Drizzle olive oil and salt over the top and place back into the oven for 25 minutes.
Step 5.
Take the tray out of the oven and peel the skin off the ginger and squeeze the garlic out of the skins.
Step 6.
Add the contents of the baking tray to a saucepan, followed by the coconut milk and vegetable stock. Blend until a smooth orange colour. Add a drizzle of white wine vinegar and a pinch of pepper. Mix together.
Step 7.
Remove the soup from the heat and ladle into bowls. Top with a drizzle of olive oil, a few drops of coconut cream and a scattering of chopped coriander. Serve with two slices of toasted sourdough and enjoy!
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ROASTED TOMATO SOUP With Crostini #tomatosoup #easyrecipe #vegan
Hearty and creamy roasted tomato soup recipe is perfect for the autumn season. Learn how to make this delicious and spicy Roasted Tomato Soup with roasted tomatoes, red pepper, and home made croutons. It's perfect weeknight or weekend recipe enjoyed with grilled cheese or a autumn salad. Quick and Easy to make, letting the oven do most of the work. Try this recipe, and comment below.
Ingredients:
6-8 Tomatoes
1 Large Red Pepper
1 Medium White Onion
1 can (14 oz / 400ml) Coconut Milk, unsweetened
4 cups vegetable stock
1 bulb Garlic
1/2 cup fresh Basil
2 tablespoons Olive Oil
2 tablespoons Lemon Juice
1 teaspoon Paprika
1/2 teaspoon Red Chili Flakes
2 teaspoons Garam Masala Spice
1 teaspoon Turmeric Powder
1 teaspoon Sea Salt
1 teaspoon Black Pepper
Instructions:
1) Pre-heat oven to 400F.
2) Chop the Tomatoes, Red Pepper and Onion into quarters roughly.
3) In a large bowl, combine the Tomatoes, Onion, fresh Basil, Olive oil, Lemon juice and 1/2 tsp Salt and Black Pepper. Toss until evenly all vegetables are coated with oil mixture.
4) Slice off the top of the Garlic bulb to remove the stem and cut off the tips of the garlic cloves stems just slightly, leaving the cloves bunched together.
5) On a baking sheet lined with parchment paper, spread out the vegetable mix to one side and add your chopped Pepper and bulb of Garlic facing upwards. Drizzle the garlic with olive oil to prevent it from drying.
6) Once oven is at 400 Degrees F, roast in the oven for 1 hour. Remove the Garlic bulb after 20-25 minutes and set aside.
7) Once the vegetables are roasted, remove them from the oven and allow to cool slightly. Peel the skin off of the Peppers.
8) On medium-high heat in a large pot, add all of the vegetable stock.
9) Add in all your roasted veggies, spices, and garlic and lower to medium heat. The Garlic cloves should slide out of the buld if gently pressed from the sides.
10) Blend using an emersion blender or in the pot or transfer to a large blender and blend until smooth (and replace into pot).
11) Add in your Coconut Milk and stir.
12) Enjoy with some freshly ground Black Pepper and a sprig of fresh Basil.
If you don't have ready made Garam Masala, here is a simple recipe
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cardamom
1 1/2 teaspoons ground black pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
Lodge Enameled Cast Iron Dutch Oven, 6 Quart, Red:
Imarku Santoku Knife:
0:00 Introduction
0:21 8 Vine Tomatoes
0:24 Large Red Pepper
0:28 Medium Onion
0:31 Juice of half a Lemon
0:36 1 Bulb of Garlic
0:45 1 Tsp Paprika
1:03 Tbsp Olive Oil
1:10 Cups Vegetable Stock
2:51 Slice the Onion into quarters, and peel
4:27 Lay out the Red Pepper
5:13 Cut the slices into long fingers
6:08 20-25 Minute mark, remove the garlic bulb
7:07 Add the Vegetable Stock
7:15 Gently add the roasted vegetables
7:31 Add all of the Spices
7:40 Stir to combine all of the Spices
7:54 Add the roasted Garlic cloves
8:17 Boil for 20 minutes before blending
8:25 20 Minutes later, blend to a fine consistency
8:46 Add the Coconut milk, leave a little to garnish
#tomato #roastedvegetables #grilledcheese #souprecipe
Roasted Tomato Soup - Made with Fresh Tomatoes and Pesto - Food Crazed
This delicious roasted tomato soup is made with fresh tomatoes and tastes fabulous! Use a variety of different kinds of tomatoes for a flavorful combination.
The roasted tomato soup base may be made ahead of time and refrigerated for up to 3 days or freeze in quart size freezer bags for 2-3 months. Then continue with the instructions for making the roasted tomato soup. Enjoy!
Roasted Tomato Soup (makes about 8 servings)
Ingredients Tomato Soup Base:
-10-12 cups tomatoes, halved or quartered (2000g)
-1 large onion, chopped
-6-8 cloves of garlic, peeled
-1 cup baby carrots (or 2 whole carrots, chopped)
-2 ribs of celery, large chopped
-3-4 tablespoons extra virgin olive oil (40g)
-dash of salt and pepper
-1/4 cup fresh basil (10 leaves)**
-2 tablespoons fresh oregano (30 leaves)**
**(For dried herbs in place of fresh use 1 tablespoon dried basil and 1 teaspoon dried oregano)
Additional Ingredients Tomato Soup:
-1 (32oz) box chicken broth (907g)
-1 (6oz) can tomato paste (170g)
-1/2 teaspoon onion powder (1.2g)
-1/2 teaspoon garlic powder (1.6g)
-1/2 teaspoon salt (2.8g)
-1/4 teaspoon ground pepper (0.6g)
-2 tablespoons prepared pesto (28g)
-1 cup whipping cream (8oz)(240g)
Hope you enjoy this delicious recipe!
Full Recipe w/ Instructions Purchase Here:
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