Easy tomato soup with grilled cheese Simply Delicious

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Instructions. Start the soup: Heat the olive oil to medium heat. Add the minced garlic and cook for 30 seconds to 1 minute until light brown and fragrant. Stir in both cans of tomatoes, vegetable broth, garlic powder, onion powder, ½ teaspoon of the salt, and basil (if using). Bring to a simmer.

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Preheat the oven to 375°F. Pour the soup into individual soup bowls. Top it with a thin layer shredded cheese. Place some croutons on top of the cheese and again cover all with another layer of cheese. (see note 1) Bake the soup for 8-10 minutes, until the cheese is melted and bubbling.

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Preheat oven to 450F degrees. Add tomatoes, onions, garlic, olive oil, 1 teaspoon salt and Italian seasoning to a large dutch oven and toss. Turn all the tomatoes cut side up and then place in the oven for 1 hour. Remove from the oven and use a blender or immersion blender to blend the tomatoes up.

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Instructions. To make the soup, set a 4-quart pot or Dutch oven over medium heat. Add the olive oil, and when hot and shimmering, the onions and chili paste or red pepper flakes. Add a pinch of salt. Stirring often, saute until onions are very tender, about 10 minutes. Add the garlic and cook 1 minute more.

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Heat a skillet over medium-high heat. Add 3 slices of cheese to the non-buttered side. Add that to the pan buttered side down and cover with a lid (this is just one slice of bread and the cheese). After about two minutes, add the other slice of bread and butter. Place the lid back on and cook another 2 minutes.

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Step 1. 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. Step 2. 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.

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Cook onion and garlic Melt the butter, then add the onion and cook, stirring frequently, until softened. Add the garlic and cook for about 30 seconds. Add flour, broth, tomatoes & rind: Reduce heat to low and add the flour along with a splash of the broth, gently whisking constantly. Cook about 1 minute.

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Preheat the oven to 200°C/390°F. Place the tomatoes (if using canned tomatoes, add all the juices as well) in a roasting tray and add the Balsamic vinegar, olive oil, sugar and salt. Stir to combine and place in the oven for 25-30 minutes until the tomatoes are broken down and have started to caramelize.

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Progresso Vegetable Classics Lentil and Swiss Grilled Cheese. One of our favorite all-vegetable soups is earthy, herby lentil. It's perfect for vegetarians, but hearty enough that it'll satisfy anyone with a big appetite. Swiss cheese, with its tangy edge, is the perfect choice to bring a little brightness to the soup-and-sandwich combination.

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Coat nonstick pan in 1 to 2 tablespoons of butter over medium/ high heat. When butter has melted and begins to bubble a bit; take both slices of bread and rub the pan to evenly coat both slices in browned butter. Lower heat to medium/low setting and place cheese on bread layering other piece of bread on top.

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Pour in chicken or vegetable broth and bring to a boil. Reduce heat to low and simmer for 15-20 minutes or until the cauliflower is very tender. Use an immersion blender (or transfer to a regular blender) to blend the soup until smooth. Stir in heavy cream and season with salt and pepper as desired.

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For the Tomato Soup: While the grilled cheese cooks on the first side, start the soup. Add the olive oil to a 3-quart pot over medium heat. Once hot, add the garlic and cook 1 minute, stirring constantly. Add the canned tomatoes, chicken stock, sugar, salt, dried basil, and black pepper, and bring up to a boil.

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Step 1. Heat 4 Tbsp. butter in a Dutch oven or medium stockpot over medium heat. Add onion and cook, stirring often, until softened and lightly browned around the edges, 8-10 minutes. Season.

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Heat the olive oil in a saucepan over medium heat. Add the garlic and onion. Stir and cook them in the oil for a minute or so. Add the tomato paste, tomatoes, sugar, and water. Stir and bring the soup to a simmer. Add the salt and basil and puree the soup with an immersion blender.

Easy tomato soup with grilled cheese Simply Delicious

Preheat oven to 425°. Measure all ingredients. Add can of whole or crushed tomatoes to the Dutch oven, breaking tomatoes up a bit. Mix in minced garlic, chopped onion, 2 T butter, olive oil, salt, pepper and add thyme sprigs on the top. Add the Dutch oven to the oven, uncovered, and roast for about 45 minutes.

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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.