Tomato Soup in Grilled Cheese Bread Bowl
December 2, 2023
PREP: 15 MIN COOK: 15 MIN TOTAL: 50 MIN SERVES: 4 SERVINGS
Ingredients
TOMATO SOUP
- 1 tablespoon extra-virgin olive oil
- 1 sweet onion, diced
- 2 garlic cloves, minced
- One 28-ounce can plum tomatoes
- 2 cups vegetable or chicken broth
- ⅓ cup half-and-half or heavy cream
- 1 bay leaf
- Kosher salt and freshly ground black pepper
- Parsley, as needed to garnish
BREAD BOWLS
- 4 small round bread loaves (preferably sourdough)
- 6 tablespoons room temperature unsalted butter, divided
- 16 slices American cheese
Directions
- MAKE THE TOMATO SOUP: In a medium pot, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic and sauté until fragrant, 1 minute more.
- Stir in the tomatoes and use a wooden spoon to lightly crush them. Stir in the broth and half-and-half. Add the bay leaf; season with salt and pepper. Bring the soup to a simmer and cook until good flavor develops, 20 to 25 minutes.
- MAKE THE BREAD BOWLS: Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Slice the tops off the loaves of bread. Use a small knife to cut around the inside of each loaf in a neat circle; remove the circle in one piece and reserve.
- Rub the inside of each bread bowl with ½ tablespoon butter; line each with 3 slices of American cheese. Transfer to the baking sheet.
- Meanwhile, sliced the reserved bread circles in half horizontally. Butter one side of each piece with ½ tablespoon butter. Place 1 slice of American cheese (torn up if needed to make it fit inside) in between the two slices (buttered sides facing outward).
- Heat a large skillet over medium heat. Cook the sandwiches to the pan. Cook, flipping once, until both sides are golden brown, about 4 minutes per side. Transfer to the prepared baking sheet with the bread bowls.
- Transfer the baking sheet to the oven to keep the grilled cheese sandwiches warm and melt the cheese inside the bread bowls, about 4 minutes.
- To serve, ladle the soup into the bread bowls and serve with the grilled cheese on the side. Garnish with parsley.
NUTRITION FACTS
TOMATO SOUP
168 CALORIES 8G FAT 20G CARBS 6G PROTEIN 12G SUGARS
BREAD BOWL
486 CALORIES 39G FAT 17G CARBS 19G PROTEIN 1G SUGARS
The Prep Time: Additional Time: Total Time: Servings: Yield: 20 mins 4 hrs 4h rs 20 mins 1 0 1 (9-inch) pie Crust: - 8 waffle cones, slightly crushed - 1/2 cup roasted pistachios - 1 tablespoon granulated sugar - 7 tablespoons unsalted butter, melted - cooking spray Filling: - 1/4 cup salted roasted pistachios, plus chopped pistachios for garnish - 1½ cups whole milk ricotta - 1 cup mascarpone cheese - 1 cup unsifted powdered sugar - 1 /2 cup miniature semisweet chocolate chips, plus more for garnish - 2 teaspoons grated orange zest, plus more for garnish - 1 teaspoon vanilla extract - 1/4 teaspoon kosher salt - 1 cup heavy whipping cream Directions: - Gather all ingredients. - To make the crust: Pulse waffle cones, pistachios, and sugar in a food processor until mixture is finely ground, about 20 (1-second) pulses. Add butter, and pulse until mixture holds together when squeezed, about 10 (1-second) pulses, stopping to scrape down sides as needed. - Lightly coat a 9-inch deep-dish pie plate with cooking spray, and transfer waffle cone mixture to prepared pie plate, pressing evenly into bottom and up sides of pie plate. Freeze crust, uncovered, until set, about 15 minutes. - Meanwhile, to make the filling: - Finely chop pistachios, and transfer to a medium bowl. Add ricotta, mascarpone, powdered sugar, chocolate chips, orange zest, vanilla, and salt. Stir until combined, and set aside at room temperature. - Beat heavy cream with an electric mixer on medium-high speed until medium peaks form, 2 to 3 minutes. Spoon whipped cream into ricotta mixture, and gently fold until just combined. - Spoon ricotta mixture into prepared Crust, and spread in an even layer with a rubber spatula or offset spatula. Cover with plastic wrap, and refrigerate, uncovered, until set, at least 4 hours or up to 8 hours. - Remove pie from refrigerator; remove plastic wrap, and garnish with additional chopped pistachios, chocolate chips, and orange zest. Nutrition Facts (per serving) 664 50g 46g 11g Calories Fat Carbs Protein
Prep Time: Cook Time: Total Time: Servings: 10 mins 6 mins 16 mins 4 Ingredients: - ¼ cup butter, softened - 1 cup freshly grated Parmigiano-Reggiano cheese - 8 slices cooked bacon - 4 slices Cheddar cheese - 8 slices sourdough bread Directions 1) Mash together butter and Parmesan cheese in a small bowl until evenly blended. 2) Make sandwiches by placing two slices of bacon and one slice of Cheddar cheese on half of the bread slices. Top with the remaining slices of bread. 3) Heat a large skillet over medium heat. Spread some of the butter mixture on the top of each sandwich. Place sandwiches butter side down in the skillet. Spread the remaining butter mixture on the other sides. Cook until golden brown on each side, about 3 minutes per side. To serve, cut in half diagonally. Nutrition Facts (per serving) 510 Calories 32g Fat 30g Carbs 27g Protein
This is the easiest recipe you will ever make! With only 2 ingredients, this is a yummy fall favorite treat for your family! Ingredients: 1 can pumpkin puree 1 package chocolate chip cookie mix (dry) Directions: Preheat oven to 350 degrees Mix ingredients together Get an ice cream scoop to put cookies on a cookie sheet or put in an 8x8 baking dish Cook for 25 minutes (or according to package instructions) and enjoy!
