Tomato Soup With Cheese And Bacon Toasties Recipes

Steps:

• In a large saucepan, heat oil over medium. Add onion and garlic; season with salt and pepper. Cook, stirring, until onion softens, 4 to 6 minutes. Add tomatoes and increase heat to medium-high. Cook, stirring, until tomatoes begin to break down, 4 to 6 minutes.
• Add broth and 1 cup water. Simmer until tomatoes are very soft, about 10 minutes. In batches, puree soup in a blender (use caution when blending hot liquids). Return soup to pot and simmer 1 minute; stir in cream and season with salt and pepper. Remove from heat and cover to keep warm.
• In a large skillet, cook bacon over medium until lightly browned but not crisp, about 5 minutes. Drain on paper towels; discard fat from skillet. Butter 8 slices bread. Place 4 slices, buttered side down, on a work surface. Top with bacon and cheese. Top with remaining bread, buttered side up. In batches, cook sandwiches in skillet over medium-low until cheese melts and bread is golden, about 5 minutes per side. Quarter sandwiches and serve with soup.

Steps:

• Remove cores from tomatoes and cut in half crosswise. Reserve until needed.
• Heat olive oil and butter in a saucepan over medium-high heat. Add garlic and anchovy and cook until garlic is sizzling in the hot fat, 45 seconds to 1 minute. Carefully add the tomatoes with their juices, salt, and red pepper flakes. Toss with a spoon every few minutes until the tomatoes release their liquid and start to break down.
• Once the tomatoes have softened and start to collapse, reduce heat to medium-low and cook, stirring occasionally, until the tomatoes have fallen apart and the soup resembles a coarse tomato sauce, about 45 minutes.
• Meanwhile, preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with foil or a silicone liner. Drizzle with 2 tablespoons olive oil.
• Place the bread slices on the prepared baking sheet. Top each slice with sliced basil, and then Cheddar cheese.
• Bake in the preheated oven until the cheese is well browned and crispy around the edges, 15 to 20 minutes. Let cool to room temperature.
• Remove soup from heat and pass through a mesh strainer into a bowl. Use the back of a ladle to push all the tomato mixture through. Discard the skins and seeds, which should be the only things left in the strainer.
• Transfer the strained tomato soup back into the saucepan and place back over medium-low heat. Continue cooking to thicken slightly, if desired, or simply bring back to a simmer and serve immediately with the cheese toasts.

Steps:

• In a small pot, heat oil over medium-high. Add onion and cook until translucent, 5 minutes. Add garlic, season with salt and pepper, and cook until fragrant, 30 seconds. Add tomatoes with juice and bring to a boil. Reduce to a simmer; cook until onions are soft, 15 minutes. Transfer to a blender with cream; puree until smooth. (Use caution when blending hot liquids: Remove cap from lid and cover opening with a dish towel.) Season to taste.
• In a skillet, cook bacon over medium-high until browned and crisp, 10 minutes; drain on paper towels. Remove pan with fat from heat. Layer 1 bread slice with half the cheese, bacon, and rest of cheese; top with second bread slice. Return pan to heat. Cook sandwich until cheese is melted and bread is browned, 4 minutes, flipping once. Serve with soup, topped with pesto if desired.

Steps:

• To make the grilled cheese sandwich: In a small mixing bowl, combine butter, Parmigiano-Reggiano, and 1 tablespoon Dijon mustard. Spread a liberal amount of butter mixture on 2 slices of bread. Flip over slices and spread some Dijon mustard on other sides. Place Cheddar cheese on the Dijon side of both slices. Place bacon on top of cheese on 1 slice and sliced tomatoes on top of cheese on other slice. Combine both sides together and place in a medium skillet over medium heat. Cook until golden brown and crusty. Flip sandwich and place a weighted cast iron pan on top. Cook until golden brown and cheese has melted. Remove from skillet and serve immediately with tomato soup.
• To make the soup: Puree the crushed tomatoes and set aside. In a heavy stainless steel pot, heat basil olive oil. Add shallots and cook until soft. Add garlic, thyme, chopped basil, bacon, and tomato paste and continue to cook, stirring with a wooden spoon. Add tomato puree, cream, chicken broth, and salt and sugar, to taste. Bring to a simmer. Pour soup into bowls and garnish with chiffonnade basil. Serve immediately with grilled cheese sandwich.

Steps:

• Preheat the oven to 375 degrees F.
• For the soup: Heat the butter and olive oil in a braiser or shallow Dutch oven over medium heat. Add the garlic, onion, thyme and oregano. Season with a few pinches of salt and pepper. Cook until the onions are translucent, about 5 minutes.
• Increase the heat to medium high and add the tomato paste. Stir and cook for 30 seconds. Add the wine, scraping the bottom of the pot to deglaze. Pour in the tomato juice, stewed tomatoes and sugar. Bring it to a boil and reduce to a simmer. Simmer gently for 10 minutes.
• For the croutons: Meanwhile, drizzle both sides of each baguette slice with 1/2 tablespoon of the olive oil and arrange them on a baking sheet. Bake until slightly toasted, 6 to 8 minutes. Set aside.
• Add the heavy cream, Parmesan, pecorino and basil to the soup. Taste and adjust the seasoning if necessary.
• To serve, preheat the broiler. Ladle the soup into 6 ovenproof bowls and put on a baking sheet. Place 2 croutons onto each bowl and top with a piece of the Cheddar. Broil the soups just long enough for the cheese to get bubbly and slightly toasted. Serve each bowl with a sprinkle of parsley.

Steps:

• Preheat the oven to 400 degrees. Core the tomatoes and thinly slice. Place in a colander in the sink and sprinkle with 1/2 teaspoon salt; let drain for at least 15 minutes.
• Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 10 minutes; transfer to a paper-towel-lined plate. Pour off and reserve the drippings, leaving 1 tablespoon in the skillet; toast the bread on one side in the drippings until golden (do this in batches, adding more drippings as needed). Place the bread, toasted-side down, on a baking sheet.
• Combine the cheeses with the mayonnaise, scallions and parsley in a bowl. Spread the cheese mixture on the toasts, reserving about 1/3 cup. Crumble the bacon on top. Shake any excess liquid from the tomatoes; distribute the zucchini and tomatoes among the toasts. Dot with the reserved cheese mixture and season with pepper. Bake until golden brown, 15 to 20 minutes. Serve warm.

Steps:

• Heat the oil in a saucepan over a medium heat, add the onion with a big pinch of salt and cook until softened, around 5 mins. Add the oregano, garlic and basil and cook for 1 min longer, then tip in the plum tomatoes. Fill the can halfway up with water and add to the pan. Leave to simmer for 10 mins, then blitz with a hand blender. Season.
• Meanwhile, heat the grill to high. Spread the toast with Marmite, then top with grated parmesan, put onto a baking sheet and grill for 3-5 mins until golden. Spoon the soup into two bowls and top with the slices of cheesy Marmite toast. Grind over some black pepper to serve.

Steps:

• In a large straight-sided skillet, cook bacon over medium heat, turning once, until crisp, 10 minutes. Transfer to paper towels. Add onion, garlic, and a pinch of salt to skillet; cook, stirring, 8 minutes. Stir in 4 cups corn, then 2 cups water; season with salt and pepper. Bring to a simmer; cook, stirring occasionally, until corn is tender and most of liquid has evaporated, about 10 minutes. Transfer to a large bowl; stir in 1 1/2 cups ice water and sour cream. Blend corn mixture (in two batches, if necessary) until smooth. Refrigerate, stirring occasionally, until cold, 45 minutes.
• Toast bread. Top with cheese, tomatoes, and bacon; season with salt and pepper. Ladle soup into bowls. Garnish with remaining 1/2 cup corn, more pepper, and drizzles of oil; serve.