Best 11 Can Soup And Cheesy Toast Recipes

FRESH TOMATO SOUP WITH CRISPY CHEESE TOAST

Fresh Tomato Soup with Crispy Cheese Toast image

We're doing a very fresh twist on the classic cream of tomato soup with a grilled cheese sandwich. Since we're using fresh tomatoes at their peak of vine-ripened goodness, this simple soup is going to be not quite, but almost, 100% tomato.

Provided by Chef John

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes

Time 1h10m

Yield 4

Number Of Ingredients 11

Ingredients

3 ½ pounds vine-ripened tomatoes
2 tablespoons olive oil
4 tablespoons unsalted butter
2 cloves garlic, minced
1 anchovy fillet
1 teaspoon salt, or to taste
1 pinch red pepper flakes
2 tablespoons olive oil
8 slices Italian bread
¼ cup thinly sliced basil leaves
6 ounces shredded sharp white Cheddar cheese

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.

Nutrition Facts : Calories 578.2 calories, Carbohydrate 36.8 g, Cholesterol 76 mg, Fat 41.5 g, Fiber 6 g, Protein 18.2 g, SaturatedFat 18.6 g, Sodium 1137.9 mg, Sugar 11.1 g

CHEESE TOAST

Cheese Toast image

Provided by Ree Drummond : Food Network

Time 25m

Yield 6 servings

Number Of Ingredients 9

Ingredients

2 cups grated Cheddar
2 cups grated Monterey Jack
1/2 cup mayonnaise
1/2 cup grated Parmesan
1/2 stick (4 tablespoons) butter, softened
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon seasoned salt
1 crusty French loaf

Steps:

In a medium bowl, combine the Cheddar, Monterey Jack, mayonnaise, Parmesan, butter, salt, pepper and seasoned salt.
Cut the loaf in half lengthwise, then into thirds or fourths. Evenly spread the cheese mixture onto the bread pieces. Wrap each piece in a foil "purse," leaving a little room at the top between the cheese and the foil.
The bread can either be frozen for later, or baked right away. If baking right away, place on a baking sheet and bake at 350 degrees F for 10 minutes. If cooking from frozen, bake on a baking sheet at 350 degrees F for 20 minutes.