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Recipe: How to Make Baked Tomato Soup with Grilled Cheese Top With Manuela

by Tuxton Home on December 25, 2018

Let's learn to make Baked Tomato Soup with Grilled Cheese Top With Manuela (@cookwithmanuela) of Cooking with Manuela! 

Tomato soup is the comfort food for any occasion. Pair it with the perfect grilled cheese for a quick and easy fix! Manuela makes a scrumptious version of this delicious classic.

 

Tuxton home  Duratux Onion Soup Crock

 Images courtesy of  @cookwithmanuela

 

Manuela states:

"I know some of you will ask about the bowls I served this soup on. Aren't these the cutest?! These are the Duratux Onion Soup Crock  (8 oz) by Tuxton Home, on top of their Reno Wide Rim Salad Plate. Both crocks and plates are really great, so pretty and elegant. Made with high quality ceramic, they are designed for heavy duty use, and can go from freezer to oven to table. Just what I need! 

You can also check their website here for more gorgeous products. 
Thank you Tuxton for the amazing plates! "

 

We've provided her detailed instructions below for easy viewing. To check out her original post, head on over to Cooking with Manuela.

 

How to make Baked Tomato Soup with Grilled Cheese Top:

INGREDIENTS:

YIELD: 4 servings

  • 1 tablespoon of olive oil
  • 1/2 onion, finely chopped
  • 1 garlic clove
  • 1 tablespoon of flour
  • 1/2 teaspoon of oregano
  • 1/2 teaspoon of thyme
  • 2 cups (500 ml) of chicken broth
  • 28 oz (780 gr) can of petite diced (or crushed) tomatoes
  • salt and pepper to taste
  • fresh basil leaves
  • 8 slices of baguette bread, 1 inch thick
  • about 1/2 cup packed of grated Gruyere cheese

PREPARATION:

TIME: about 45 minutes
    1. Chop the onion and crush the garlic clove.
      Heat the oil in a large enough pan with one tablespoon of olive oil and saute' the onion and garlic. Cook until soft (it should take about 5 minutes).

    2. Add one tablespoon of flour and stir to coat.

    3. Add the broth, tomatoes, thyme and oregano.

    4. Bring to a simmer mixing occasionally. Cover and cook for 20 minutes.
      In the meantime, cut the baguette in 1-inch thick slices. If you'd like cut each in four parts (cubes).

    5. Drizzle the bread with olive oil and grill. I used a grilling pan on the stove set on high, turning the bread cubes every couple of minutes. You can also bake in the oven at 350°F for about 15 minutes.

    6. When the soup is ready, add the basil (remove the garlic if you wish) and blend  until smooth and creamy. Adjust with salt and pepper if necessary.
      Divide the soup into 4 oven-safe bowls.
      Top with the toasted bread cubes and a hip of grated Gruyere cheese.

    7. Bake in the higher part of the oven at 450°F for about 3-4 minutes, or until the cheese is melted and slightly golden. Serve immediately.


      Buon appetito!

     

     

     

     

    Tuxton home  Duratux Onion Soup Crock & Reno Wide Rim Salad Plate

    Images courtesy of  @cookwithmanuela

     

     

    For more creatively recipes, follow Manuela on Instagram: @cookwithmanuela or visit our recipe blog.

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