Grilled cheese and tomato soup is one of the most delicious and easy-to-make food combos out there. Upgrade your kitchen with …
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Grilled cheese and tomato soup is one of the most delicious and easy-to-make food combos out there. Upgrade your kitchen with …
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A cool thing to try would be roasting that soup BEFORE adding chicken stock to get some caramelization
Bruddah Bry! Dang dude I never knew there's such a thing as grownup grilled cheese and tomato soup…wow wow wee the chipotle en adobo con tomates es a mind blowing level-up to tomato soup. And the trifecta of broke boy ➕bougee cheeses… 👨🏾🍳🤌🏾👨🏾🍳🤌🏾👨🏾🍳🤌🏾👨🏾🍳🤌🏾😚😗🔥🔥🔥🔥🔥
The remark at 5:26 about not adding dairy was perfectly timed. I was just thinking about how it was the only thing missing (in my opinion), thanks for the explanation as to why you excluded it!
I love your videos, Brian…
I know it's a joke but I hate when people say American Cheese is "barely food" or plastic, like it's literally just cheese that's been processed a bit more with sodium citrate, nothing more.
I love "Weeknighting". This soup is so realistic for me to make at home. It is only about 20 mins of actual prep time and dinner is on the table!
Just made the soup. Full disclosure, my tomatoes didn't have basil, and my chipotle chilies looked small so I used two. That being said, this soup is hands down better than anything I've had out of a can or jar. This will be made again, but with basil and only one chili. Thinking this soup would pair well with most any sandwich and can say very well with tuna on sourdough. Thanks for a winner!
Brian, from Colorado and the family loves roasted chili's. I added about a quart of roasted Pueblo chili's (roasted, peeled, and seeds removed) to this recipe and it made the flavor pop!! Just thought I'd pass along a variation that's been tested and loved.
Instead of baking you could probably use a crockpot.
The French version of Gruyere is Comte. Sorta the less flavorful version.
DuPont, anything is cringe, yikes.
You are good on the lit.
Mmmm, I always like water instead of stock. Probably why you feel that the cream clashes with the tomato's. They pair much better when you use plain water instead.
the soup is like a confit
nice one there
I take alot of pride with my Tomato Soup.. and like you, love to see that silky smooth finish to a very delicious soup. This oven roasted soup looks very encouraging and I have the ingredients so tonight's meal will be just this. Thanks.
That tomato soup: floating nirvana lotus position
You need to roast the veggies first, then add the stock
some carmelized sautéed onions would make that sandwich perfect!
I just found this recipe and we were craving tomato soup. All pantry ingredients so we gave this crazy recipe a try. It is amazing and I don't see myself ever going back!
I just tried this tomato soup recipe. I've tried all sorts of recipes and I could never achieve the taste I once experienced in a high end restaurant but this recipe finally replicated that taste 🥹. Definitely one to keep and make for life!
u are not binging with babish
go vegan for the animals that want to live
Brian, would this method work for mushroom soup or cream soups?
Someone get to this Shane Gillis and Danny
One of my favorite grilled cheese sammiches is meunster cheese on sourdough. SO GOOD!
I will have to try this soup – I really like tomato soup and this looks like a winner (although I may like a little milk/cream instead of the broth at the end when you thinned it). As for the grilled cheese, I agree with the use of the American cheese – I tend to prefer the white American but I am fine with the yellow/orange. I use a tart/sharp softer Swiss in place of the Gruyère and Provolone. Also, take a nice slice of onion, sweet or red, and cook it on both sides for a few minutes in the fry pan before you cook the sandwich … place that onion in between the slices of American with whatever cheese you decide to use.
I just made this tonight with my boyfriend. BEST soup ever!!!
Thx. Great. 🇺🇸
I made the grilled cheese on milk bread (I already had tomato soup). I think it was the best grilled cheese I've ever made–I think it's the butter AND mayo. Wow. Perfection. Thank you!
I do the grilled cheese with queso Oaxaca, queso asadero and queso laurel 🫡
Hello, Brian, you are an awesome chef this recipe is freaking lit doesn't matter if we break the rule for making delicious food it's only we should make delicious and crispy food however you made beautiful tomato soup and a grilled cheese sandwich Thanks for this video is helpful for everyone.
is hawaiian bread good?
I’ve been pulling this video up every 2 months or so since it came out. Hands down, my favorite soup. The chipotle chili in adobo is the key. Don’t skip it. Spicy and Smokey and just perfect for the winter
05:50 Can you give me the link of this recipe please?
Yes, you can say lit. 🤣
Can we also add in fresh tomatoes in addition to the canned tomatoes?
What is that cool spill tray/flat on the oven rack!?!?!?
too much work
I have made this twice now and it is without a doubt my family's favorite ! Thanks Bri !
Sir, you can say lit even on your deathbed.
Low effort??????😭
Gotta tries this. I bit on Misen when they first started running online adds. I have their 8" chef's knife and a paring knife. Very good quality and and the hand on the 8" tapers near the blade allow one to do the classic thumb and forefinger on the blade grip. But have recently switched to using Japanese style knives.
I made this soup over the weekend, and it was excellent. I'd never 'roasted soup' before, but it makes a lot of sense and gave a great depth of flavor. I made a couple of small modifications that may help others:
My pyrex baking dish wasn't large enough to accommodate all of the liquid, so I left out the broth/stock (I used veggie) until the mixture was moved to the pot later. I'm not sure if it missed anything by not roasting the broth, but seemed fine. Do not skip the chili in adobo, it gives the soup an incredible smoky roasty flavor that's quite different, but more complex and superior than chili flake.
I try to minimize cleanup and pans/dishes, so I didn't bother to move to a food processor to blend, i used an immersion blender. I thought it did fine. I didn't use a strainer either, it wasn't silky but was still quite smooth. Once it was in the pot, I added all of the broth and blended, then threw a few bunches of basil torn in chunks. I also served with fresh basil instead of chives.
I made the grilled cheese twice, the 2nd day with the leftovers i didn't bother to make the whipped spread. It loses a bit of richness, but it's still so incredibly rich that i didn't miss it. I only spread a thin amount of mayo, butter would've been fine too. Having 1 less thing to clean was worth i thought. Last, I'd recommend cooking the sandwiches with a lid so the cheese melts, maybe it was my cast iron getting too hot and cooking the outside before the cheese had a chance to melt, idk.
I always grade meals on a scale that includes ease of execution, time including prep and dish cleanup, as well as how delicious it is. This ranks a pure 10/10.
Absolutely blows away any other tomato soup I made in the past. And so easy! Thanks for posting, Brian!
From the editing, to the personality. A sub well earned