Grilled Cheese Tomato Soup Dumplings Recipes

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TOMATO SOUP WITH GRILLED CHEESE

Provided by Michael Symon : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14



Tomato Soup with Grilled Cheese image

Steps:

  • For the tomato soup: Heat a large saucepan over medium heat and add the oil. When hot, add the onion and a large pinch of salt and cook until starting to soften, about 2 minutes. Add the garlic and cook for an additional minute. Mix in the tomatoes and chicken stock. Add the cream, hot sauce and oregano if using and bring to a simmer. Simmer until thickened and the flavors come together, 20 to 30 minutes. Taste and season with additional salt if needed. Let cool slightly, then transfer to a blender and puree until smooth.
  • For the grilled cheese: Heat a large skillet or griddle over medium heat.
  • Spread the mayonnaise or melted butter on one side of each slice of bread. Sprinkle the Parmesan over the mayonnaise or butter. Flip the slices and put 4 pieces of Cheddar on 4 of the bread slices. Spread the other bread slices with mustard, if using, and close the slices together to form sandwiches (the mayonnaise and Parmesan should be on the outside).
  • Working in batches if necessary, transfer the sandwiches to the skillet and cook until browned and toasted, 2 to 3 minutes per side. Slice and serve with the tomato soup.

2 tablespoons oil (I'm using olive)
1 medium onion (I'm using yellow), sliced or chopped
Salt
4 cloves garlic, thinly sliced
One 28-ounce can tomato product (I'm using chopped tomatoes)
1 1/2 cups liquid, such as water, vegetable stock or chicken stock (I'm using chicken stock)
3/4 cup cream or milk, optional
2 tablespoons hot sauce, optional
1 tablespoon oregano, optional
2 tablespoons mayonnaise or melted butter
8 slices bread (I'm using white)
6 ounces grated hard cheese (I'm using Parmesan)
16 slices cheese (I'm using Cheddar)
2 tablespoons mustard, optional (I'm using coarse grain)

GRILLED CHEESE-TOMATO SOUP DUMPLINGS RECIPE RECIPE - (4.6/5)

Provided by lisaS

Number Of Ingredients 5



Grilled Cheese-Tomato Soup Dumplings Recipe Recipe - (4.6/5) image

Steps:

  • Fill molds of an ice cube tray with soup (do not add water or milk). You should have enough soup to fill 8 molds. Freeze for at least 6 hours or overnight. Cut each cube into 4 pieces. Wrap each piece in half a slice of cheese. Wrap a slice of bread around the cheese and drizzle 1 tablespoon of milk on the bread to get it moist enough to bind into a ball. Make sure there are no open seams. Heat oil to 325℉ in a deep fryer or a deep, heavy-bottomed pot fitted with an oil thermometer. Fry dumplings in batches until golden brown, 5-6 minutes. Drain on paper towels. Eat with caution, not only because they're hot, but because someone's going to fight you for that last one.

1 (10.75-ounce) can condensed tomato soup
16 slices Kraft Singles American cheese
32 slices (about 1 1/2 loaves) white sandwich bread, edges cut off
2 cups milk
2 quarts vegetable oil

GRILLED CHEESE WITH TOMATO SOUP

Provided by Sandra Lee

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 12



Grilled Cheese with Tomato Soup image

Steps:

  • For Soup:
  • In a medium pot, over medium heat, add the canola oil. Stir in the onions and celery, and saute until the onions are soft and translucent, about 5 minutes. Add the garlic, red pepper flakes, and salt and pepper, to taste, and saute an additional 2 minutes. Stir in the crushed tomatoes and vegetable broth. Bring to a boil, then reduce the heat to a simmer. Cook, covered for 30 minutes. (Remove 2 cups of soup and reserve it for Round 2 Recipe Chicken Cacciatore.) Add the remaining soup to a blender and puree until smooth. Return the puree to the pot and season with salt and pepper, to taste. Serve hot with grilled cheese sandwich.
  • For Grilled Cheese Sandwich:
  • Heat a large grill pan over medium-high heat. Butter 1 side of each slice of bread. Lay half of the bread, butter side down, in the pan. Put a slice of American cheese on each piece of bread, then sprinkle 2 tablespoons of the Cheddar on top of each piece. Add another slice of American cheese on top of the Cheddar and finally cover with the remaining bread slices, butter side up. Grill until golden brown on both sides and the cheese is melted, about 3 minutes a side. Cut into triangles and serve with tomato soup.

1 tablespoon canola oil
1/2 medium onion, diced
3 stalks celery, diced
2 teaspoons minced garlic
1/2 teaspoon red pepper flakes
Salt and freshly ground black pepper
1 (28-ounce) can crushed tomatoes
2 (14.5-ounce) cans vegetable broth
8 slices whole-wheat bread
4 tablespoons butter
8 deli slices American cheese
1/2 cup grated Cheddar, divided

QUICK TOMATO SOUP WITH GRILLED CHEESE

When done well, this age-old combination can be exactly what you want. Here, the cooking is as easy as the eating: While you get the soup started in a pot with a can of tomatoes and little more than onion and butter (in the style of Marcella Hazan's famous tomato sauce), you assemble and pan-fry the sandwiches. The particular joy of these lies in their soft, quiet flavors: A thin layer of mayonnaise spread on the inside of the bread heats with the mozzarella, a mild cheese that lets you taste the bread and butter as they are. With a filling this rich and gooey, you want a delicate sweet enriched loaf like brioche or milk bread.

Provided by Eric Kim

Categories     dinner, easy, lunch, quick, sandwiches, soups and stews, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12



Quick Tomato Soup With Grilled Cheese image

Steps:

  • Make the soup: Dump the canned tomatoes and their juices into a medium pot and using your hands, tear into coarse chunks. Swish the broth in the empty tomato can and add to the pot.
  • Stir in the onion, butter, oregano and sugar and season generously with salt and pepper. Turn the heat to high and bring to a simmer. Reduce the heat to medium-low, cover and continue simmering, stirring occasionally, until the onion is tender and the tomatoes have broken down, 15 to 20 minutes.
  • Meanwhile, make the sandwiches: Spread a thin layer of mayonnaise on one side of each slice of bread and evenly sprinkle the cheese and a little oregano on the mayonnaise side of 4 slices. Top with the cheeseless slices, mayonnaise-side down.
  • Melt 1 tablespoon butter in a large skillet over medium. Add the sandwiches and cook until golden brown on the bottoms, 2 to 3 minutes. Melt the remaining tablespoon of butter in the pan, then flip the sandwiches with a spatula, move them around to coat with the butter and cook until the other side is golden brown and the cheese is melted, 1 to 2 minutes. Turn heat to lowest setting to keep sandwiches warm.
  • Carefully purée the tomato soup using a blender until smooth and creamy, adding more broth if needed to loosen to your desired consistency. Season with salt and pepper. Transfer the grilled cheeses to a cutting board and cut each in half diagonally. Serve alongside the soup.

1 (28-ounce) can whole peeled tomatoes
3/4 cup chicken or vegetable broth, plus more as needed
1 large yellow onion, coarsely chopped
4 tablespoons unsalted butter
1 1/2 teaspoons dried oregano
1 teaspoon granulated sugar
Salt and black pepper
Mayonnaise
8 slices brioche or milk bread, crusts removed
1 cup shredded low-moisture mozzarella (4 ounces)
1/4 teaspoon dried oregano
2 tablespoons unsalted butter

CHEDDAR TOMATO DUMPLINGS

"Simmered in tomato sauce, these fluffy dumplings with cheddar cheese in the dough make a satisfying side dish as well as a delicious, economical main dish," suggests Marie Hattrup of Sparks, Nevada

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 4-5 servings.

Number Of Ingredients 16



Cheddar Tomato Dumplings image

Steps:

  • In a large skillet, saute onion and green pepper in oil until tender. Add flour; stir well. Gradually blend in tomatoes. Add celery leaves, sugar, salt and pepper; bring to a boil over medium heat. Cook and stir for 2 minutes. Reduce heat; cover and simmer for 5 minutes. , Meanwhile, for dumplings, combine flour, baking powder and salt in a bowl; cut in shortening until crumbly. Add cheddar cheese. Stir in milk just until moistened. , Drop batter by tablespoonfuls onto simmering tomato sauce. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).

Nutrition Facts : Calories 287 calories, Fat 15g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 916mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 3g fiber), Protein 7g protein.

2 tablespoons finely chopped onion
1 tablespoon finely chopped green pepper
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
1 can (28 ounces) diced tomatoes, undrained
1 tablespoon minced celery leaves
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
DUMPLINGS:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons shortening
1/2 cup shredded cheddar cheese
1/2 cup milk

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