How to ABSOLUTELY NAIL Grilled Cheese & Tomato Soup
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- Опубликовано: 6 фев 2025
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GRILLED CHEESE AND TOMATO SOUP
Tomato Soup
40g or 1/4 Cup Extra Virgin Olive Oil
300g or roughly 2 Cups 1 Large Yellow Onion, Finely Chopped
40g or 7-6 cloves Garlic, minces
40g or 2 tbsp Tomato Paste
600g or roughly 2.5 - 3 Cups Chicken Stock
2 28oz Cans Whole, Peeled Tomatoes
15g or 1 tbsp Coarse Kosher Salt
35g or 2 tbsp Granulated Sugar
1 Whole Chipotle in Adobo
25g or 2 tbsp Better Than Bouillon Roast Chicken Flavor
1. In a 4 quart stainless steel sauce pan, heat up the olive oil over medium-high heat until shimmering add in onion and garlic, then cook for 5-7 minutes or until translucent and soft.
2. When onions and garlic are soft and translucent, stir in tomato paste and cook until it looks rusty and starts to grip bottom of the pan (1-2 Min)
3. Pour in chicken stock, 2 28-oz cans whole peeled tomatoes, salt, sugar, 1 chipotle and Better Than Bouillon. Be sure to scrape any bits off of the bottom of the pan.
4. Raise heat to high and bring soup to a boil. Once boiling, reduce heat to medium low and bring simmer for 20-25 Minutes, or until tomatoes and onions are fully softened.
5. In 2 batches puree soup until VERY smooth in a blender, most blenders wont be able to blend all soup at once. To account for this, have a container that can fit 4 quarts of liquid nearby to pour blended soup into. Mix all blended soup together and adjust seasoning with salt if needed, and adjust thickness of soup with extra stock if it got thick during cooking.
6. Pour soup into desired bowl and garnish with black pepper, parmesan, chives and olive oil.
Grilled Cheese
115g or 1 Stick Butter, Room Temperature
60g or ¼ Cup Mayonnaise
2 Pieces Texas Toast
2 Slices American cheese
1 Piece Thinly Sliced Aged Provolone
Thinly Sliced Gruyere To Cover
1. In a mixing bowl, combine room temperature butter and mayonnaise and mix with a whisk or rubber spatula until fully combined and smooth.
2. Spread butter mixture on one side of each piece of bread using the back side of a spoon.
3. Place bread on a sheet tray with a rack with butter sides resting on top of each other to avoid mess.
4.Layer cheese on bread in this order: American, provolone, gruyere, American.
5. Get a 10-12" non-stick pan hot on the stove over medium low heat. Bring it up to 300 F surface temperature and drop in one piece of buttered bread butter side down with the 4 layers of cheese on it. Lower the heat and use your hand or spatula to press down on the cheese for 30 seconds, this will help ensure full contact of the bread.
6. Place second piece of bread on top and flip over when the cooked side is golden brown (3 Min)
When you flip the grilled cheese, press it down slightly with the spatula for 30 seconds and then fry gently over medium low heat until golden brown and cheese is fully melted (2.5-3 Additional Mins)
🎧MUSIC:
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NO ONE, and I mean NO ONE has better recipes than Brian. Why? He takes classic dishes, doesn't over complicate them, but adds just enough twists to elevate the dish to the next level. Take this one, for example. Picking the right tomato is huge. I have always used the watery ones he showed at the start. Olive oil instead of cream, the chicken bouillon and the simple addition of an adobo chile. It's just genius, but it's also SIMPLE! His recipe for tartar sauce is still a staple in my house and everyone who tastes it is amazed. His chili recipe is the best I have ever found. I hope this guy keeps on doing this for decades
Agree on all accounts, Chef Bri is one of my top five cooking guys.
💯
Facts. I have made a number of recipes off this channel (10+). Every one turned out better than I could have expected and most I have made more than once.
I love Brian and Bruno home cooks ❤
Thank you for sticking to recipes and not devolving into what a lot of the other shows have become.
Cannot echo this enough!
God yes thank you for still making recipes and not pivoting to entertainment food youtube.
(He means Josh Weissman.)
What are you talking about? I totally want to see Bri taste every flavor of oreo and put them on a tier list while lamenting his failed love life.
@@roberttaylor9259 Bingo. I’m done with that clown.
Better than bouillon is a game changer especially if you've been using regular bouillon cubes or granules. Awesome that they are sponsoring you.
This!^ I love better than bouillon, found it like 1 year ago and use it all the time
@@michaelg97me too!
My kitchen just can't be without BTB, something I rely on lots of the time.
I stumbled across BTB years ago and have not bought bouillon cubes since. Maybe it's like buying a red car - you see red cars everywhere, but I've noticed almost all of the YT cooks I follow use BTB whether they're a sponsor or not.
@ I’m laughing because I just sold my 🚗 😁!
Bri - I appreciate the "experiment" aspect of your process, and how it is edited so we get the gist of what you tried without getting too off track. Well done my fine fellow.
I feel like this video COULD be a bullet point list of tips, but your presentation method is so entertaining and easy to watch that it didn't feel like an almost 13 minute video!
Nice BTB sponsorship. You deserve it. You're the only person I've seen eat an aggressively large spoonful directly from the jar. Intense. Love that stuff.
I'd go with american/swiss/manchego/american and add kewpie instead of regular mayo. Great recipe and will definitely be using your techniques. Thx.
I use that bouillon for everything.
BTB is literally the *ONLY* product i've ever used an affiliate code to buy (because it's the only sponsor of RUclips videos I would ever buy)
Hey Briiii... the opening of this video is exactly why you're pretty much the only "chefy"-chef that I follow. Your recipes are doable but high quality, and there's no using food, of all things, as gatekeeping, which is one of the most despicable forms of gatekeeping I can think of. You're the best!
Aldi! Yes! I've always wondered if you knew about Aldi. Dude if you could ever do an episode focusing on Aldi, I would love that so much! This was a good ep, Fry-Guy-Bri
@BrianLagerstrom I'm showing this to my after school cooking club! This is perfection: simple, but with the added pro-move tweaks. Easy practice for knife skills due to puree, combining the fats for optimum performance, and the pairing of cheeses is exactly the kind of foundation we're working on. THANK YOU!
What you describe at the beginning is what I hate and made me stop watching short videos from most content creators. Thank you for the recipes you put out. They keep me inspired to continue cooking and trying new things.
This is about the cheffiest grilled cheese and tomato soup I’ve ever seen. Who wants to spend this much time and effort for a comfort food meal.
Your oven-baked version of tomato soup has become a staple for me every few months, I like the roasty flavors. But I might pick up some nice tomates and try this one
The opening of this video is exactly why you're one of the only more refined food channels I even bother to watch anymore. I like to cook food instead of just looking at it and it's obnoxious when someone is like "Alright, we're gonna make some peasant food I'm just gonna ferment this bread for 7 years and use my $900 meat slicer to cut this $1400 hunk of aged lunch meat I bought into a consistency you could never hope to match!" etc etc etc.
I think you're the first pro I've seen mention BTB, too. I personally had to learn how amazing it was through a "poor people cooking" website when I was making min wage and learning how to cook. Real stock will always be better but it's so nice for people who don't have the time in their day or the willingness to consume large quantities of chicken just to gather the parts.
If you add gelatin in aw well, for example gelatin sheets, you can also recreate that mouth feel and body of a really good stock, as that's due to the gelatin you get from boiling the bones. Basically add some fat like oil, add some gelatin, and the flavoring from something like BTB and you can get shockingly good results. Arguably an actual well cooked stock will likely have better nutritional value, but flavor wise.
Thank you for describing perfectly why Brian is the best!
For me, tomato soup game changer was simply roasting the vegetables and adding carmelized onion to the mix. Guys, it's the best.
Yes, I roast my tomatoes and garlic when I make tomato soup.
This is my kind of cooking video. Take something I’ve always done to another level. Thank you.
Humorously I made tomato soup and grilled cheese yesterday. Had half a can of Cento San Marzano tomatoes that needed used up. Made enough for a simple dinner and a light packed lunch for today. Made mine with a serrano to add a bit of spice.
Everyone says to use white bread for grilled cheese. I think I'm a major outlier in that I find basic white breads boring for grilled cheese. Much prefer whole wheat seeded breads.
I love that you're using the laser thermometer to check pan temp. Thank you. The stove I'm working with feels very out of whack, I almost never push it over 5 out of 10, so I'm often moving small increments to dial in the temp that I want. Knowing what surface temp you're going for with some of these recipes is very helpful to me because "medium low" or "medium high" are pretty useless descriptors for my setup.
Second this. Its a massively better way to communicate temperatures, especially to beginner cooks.
My mom's getting into cooking since she lives with my grandma now, and I recommended your channel to her since it's pretty beginner friendly :)
Brian brings up a very good point. I hate when people who give you a recipe and then go " i use these that you can only find at your local farmers market " or "I got this regional spice/product from a local shop near me. You can order it online for $15 shipping more than the product itself "
Yea, I buy garam masala and Kashmiri chili powder online but I deeply love Indian food and make it often, though I don’t expect my best friend (who I frequently share recipes with) to buy those spices in bulk so I do my best to offer her substitutes (like a mix of paprika and cayenne in place of Kashmiri chili powder)
Way to go on the BTB sponsorship! I always have them on hand
Better Than Bullion is magic. Every product they make is gold. It's crazy how good the Veggie base is. Your dinner not tasting great? Add a dollup of Veggie base and it will instantly be better.
Great tips on the cheese combo and butter/mayo combo for the sandwiches! I usually add a small piece of parmesan cheese rind (from the stash in my freezer) to simmer with tomato soup for a subtle parmesan cheese flavor.
Absolutely nothing beats your baked tomato soup. I can no longer imagine winter w/o it!
Baking 'grilled' cheese in a hot oven is a great way to cook them all the way through, not just to finish them. Bonus points because you can throw 6 or 8 on a large sheet if you're feeding a family or guests. Love your content, keep up the great work!
I've been down with buttering the outside of the bread for grilled cheese for a long time! Glad to have that confirmed 😂
The mayo thing, though. I've heard of it as a butter substitute, but Adam Ragusea's wife, Lauren, said it tasted mushroomy, and she didn't care for it.
I love raw mushrooms but cannot countenance them cooked, so I took her word for it. I mean, if I'm making a grilled cheese I mean business, and I don't feel like having to redo it. But! Butter mixed with the mayo? I'm intrigued. I must give that one a go. ❤
Also in the "which cheese to use" camp, brie is not the go-to for grilled cheese. Ick 😂
Mayo is just inferior for a grilled cheese. Doesn't have the flavor, and it really makes it more toasty than I legit don't get the point since it's not hard to get proper browning with butter.
This one goes right to the heart. Grilled cheese and tomato soup was my go-to special lunch when I was a kid and my mom would let me eat in front of the tv so I could watch the astronauts launch or splashdown. So many good memories and a classic combo. Can’t wait to try this!
Yo, Bri! I am super grateful for how accurate your time estimates are for certain steps - especially cooking onions! I can't tell you how many recipe books I've come across that estimate the time to brown onions - BROWN, not soften or get translucent - to be only 5 minutes! It makes me automatically distrust any approximations they write for how long a recipe will take to make. I've had "1 hour" recipes take well over 2. Your recipes have always been spot on. I made your taco beef for the first time and I was done within 5 minutes of your estimate, and that was my first time making it!
Brian is the People’s Chef
My mouth is watering! I will be making this meal for sure. I got a really nice immersion blender for Christmas and thought the first thing I want to make is tomato soup. That’s funny you mentioned using an immersion blender and that it may not be the same consistency. I’ll prob still do it that way first, but will make it just your way the next round. Thank you for all your clear, easy to follow recipes. And might I add, pretty comical videos. You’re fun to watch!
My wife and I had a late supper and decided to watch a little tv when we came across this video. Now we’re hungry again. Thanks 😂
Epic cheese pull bro.
Tip: If you’re making a bunch of grilled cheese, put them on a wire rack so they don’t get soggy on the bottom.
Nothing but respect, amazingly informative and everything looks incredible!
Love this video and can't wait to try. Also, if you are taking requests, I'd love another meal prep video like you did last year. Thanks!
I love when I’m making a chef Bri recipe from a few weeks ago and a new one pops!!
Well, I’ve been making your previous tomato soup (and grilled cheese) recipe at least 20 or 30 times since you posted it. To me, it’s perfect, I’m not even going to try this so called simple recipe. But this version is cool for anyone who doesn’t have an oven, thank you for all of them ! I’d say this version must probably be the second best way do make tomato soup !
I can get being fancy, but sometimes simple is best. And I love how a few simple tweaks can take it from "this is good" to "omg".
For the grilled cheese I also like to put the mayo on the inside of the sandwich as well as the outside. It caramelizes great on the outside and on the inside provides a delightful little zesty tang to the melty cheese 👌
Brian that cheese pull is absolutely insane, mad props. Feels like it shouldn't be on RUclips it's so sexy.
That looks so good. Never thought I liked tomato soup as I’ve only had canned. Definitely going to make this! Thank you for showing me how!
I've always been a "start the sandwich in a cold pan on low heat and flip when the butter on top starts to melt" guy. I'm gonna try both of these recipes - pure comfort.
Once again I can make both but this video was terrific for ingredients and technique. Another recipe raised to a little higher level. Nicely done.
Another trick for softening butter if it's fridge cold... stand it *on end* in a microwave and nuke it for 10 seconds. If you lay butter on its side the part in contact with the dish tends to heat a lot more than other bits, standing it on its end avoids that.
So many great hacks, so beautifully filmed! Thank you Brian
I've never liked tomato soup, and this is convincing me the reason for this is I've never had good tomato soup. I'm definitely going to give this a try.
I would argue that when people say they don't like something, it's because they've never had a good version of it.
WOOHOO!!! Lookit you landing BTB as a sponsor!!❤ Go Brian!
Just made tomato soup yesterday, but after watching this I went back and added a tsp of BTB chipotle base and 1//2 tsp of BTB chicken base....definitely an improvement!
It's always nice to pick up a tip or two to round out recipes I have already tweaked to my own tastes.
My grilled cheese combination is American, smoked gouda, and havarti. All are deli sliced, not pre-sliced and packaged. American and havarti bring the meltiness while the smoked gouda and havarti bring the flavor. A few years ago I bought just about every kind of cheese my deli had and spent an entire weekend making grilled cheese after grilled cheese using every combination I could come up with that those three were the winning combination.
BTB is a king. love seeing a recipe that gets me to use it
Love you guys!
This is good but my Fav is Panini style grilled cheese. Ciabatta bread with pesto , sliced tomatoes and a lot of mozzarella. Dipped into hot tomato soup is a flavor explosion! 💥
I've been looking for a grilled cheese recipe, and this one looks delicious!
Try the Cento Organic tomatoes next to the regular Cento. Significant difference. The organic is SO good!! My mom always added a bit of butter to her tomato soup and it’s a great flavor enhancer.
NO WAY i just made bisque yesterday. Guess im having tomato soup for the next month. Absolutely making this.
LOLOLOL, Original title was savage AF!!! But this one works too..... lol. Love ya, B-man.
You are skating on thin ice with that Provel-style combo on the grilled cheese, Brian!
I've been making tomato soup with grilled cheese lately. This is a very good lesson, with the same conclusions I've been reaching.
Starting with the right tomatoes is so important, for the reasons he says. This kind of tom soup with good toms is an order of magnitude better than typical canned tom soup, which sucks. I think people who've only tried canned tom soup would be very surprised at how good this kind of elite tomato soup is.
i love making tomato soup so i'm excited to try it with olive oil instead of cream!!
Better than Boullion is the best stuff.
Just made your oven tomato soup last week 🥰🤤 besides your toast recipe the one i make the most
I LOVE your original tomato soup recipe! I’ve easily made it like 7 times and my house would smell AMAZING with the tomatoes and garlic roasting in the oven. If y’all haven’t seen his tomato soup and grilled cheese for grown ups video, PLEASE go watch and enjoy!😊
Yeah baby! Can I come for dinner? I have to try this combo as I do enjoy tomato soup with grated cheese in it. I have never thought to dip a grilled cheese sandwich into it but it makes sense.
Better than bullion is pretty great, good sponsor
You’re the best, Chef! 😊
dang that looks so good for a snowy, cloudy day like today!!
A nice twist I came up with recently was using Buffalo sauce Cheez-Its in place of oyster crackers for my tomato soup. The zippy Buffalo sauce flavor really compliments the sweetness of the tomato. (I didn't have anything to make grilled cheese at the time, but the Cheez-Its made up for that...)
I have a brick of gruyere that I smoked that been sitting in my fridge I might try this with. My usual cheese blend is the American, provolone, but I use munster. Highly recommend it.
Love the Weissman shade
I caught that too. Totally stoped watching Weismann because of that.
Jarlsberg has been my go to cheese for a grilled cheese for a long time. Give that a try!
lovely video. Whatever tail end of different cheeses i have on hand goes in my grilled cheese- as you said American is a required participant. i don't buy precut cheese, but a wire cheese cutter is a wonderful cheap uni-tasker that belongs in any cheese lover's kitchen.
I've also tried every cheese under the sun in my sandwiches, and I'd personally go Swiss > Gruyere (but I have a hard time finding good Gruyere where I'm from).
I've always been a butter purist, but maybe I'll give this a try when I get a cheat day.
Great video B-Dawg
What does "Swiss Cheese" even mean? It is not cheese from Switzerland, it is not Emmenthal, what is it? US cheese made in some certain way? Does it have holes? Is it more like the denser Alpine mountain cheese? Aged? Meltable Raclette cheese? Something completely different?
@@geraldjarosch536 It's a US imitation of Emmenthal with the holes.
@@Default78334 Thanks, finally one mystery solved.
3:18 bri proving once again that he’s a real chili head
Costco has the BEST gruyere. It comes with that funky rind included.
Ooo I’ll have to try this. Thanks!!
Alton Brown talked about churching up comfort foods. They're supposed to be easy and comforting.
Can of Campbell's tomato soup, add pepper; Wonderbread, slice each of American and Swiss. Melt some butter in the pan, fry it up. If you're feeling fancy, mayo on the outside before going in. Do NOT add garnish, Parmesan, parsley, truffles, or a drizzle of balsamic reduction on the edge of the plate. DO cut diagonally.
BTB has a chipotle flavor and it’s so good. I added 1 tsp to a split pea soup and I didn’t have to add any other herbs or spices. I did use BTB chicken as the broth so it was already salty from that but I learned how diverse the chipotle flavor is. Edited to add: I normally add white pepper to split pea soup but didn’t have to due to the chipotle BTB.
Love the Hot Ones effect tasting the pepper.
Pepper a secret ingredient, like coffee for chocolate 😂
This is lunch for half the days of my childhood! Thanks!
Love it!!!!!❤❤❤❤
Hey Bri, another way to butter your bread is to simply slow melt half the butter in a pan, then sop it up with half the bread, repeat and proceed as you instructed. Less mess and no fuss.
The mayo a butter combo is good. But sometimes you just gotta eat fast
still rocking your previous grilled cheese and tomato soup recipe you did a bit ago but this one looks also dope as hell
Yep. Making this one.
This + Cooper cheese = perfection
I butter fry the insides of the bread too before adding cheese and cooking the outsides. Highly recommend.
That cheese pull got me actin' up something fierce!
You're the man.
BTB is seriously great, we use the vegetarian chicken flavor for all of our vegetarian recipes!
Hey Bri! Looks good! 🙂😋❤
I'm pretty surprised by the Texas toast. Best grilled cheese I ever made was on kalamata olive bread, A pretty simple yeast bread and sooo good. I have got to try the butter mayo! I have friends in butter camp and friends in mayo camp, need to get these people together.😃
Brian! Please show us how to make Texas Toast (is it different than regular bread?) since I can’t find these loaves in any of the 3 grocery stores near me. The frozen ones have teeny slices and have other flavors added.
This recipe looks 10/10, especially with the chipotle pepper added? Nice!
A slice of American and a slice of Swiss is my go to for cheeseburgers too. 10/10
I'm definitely trying this recipe. I'm always looking for ways to sort of sweeten up tomatoes, as there's one person in my family literally always complaining about the tart flavor of tomatoes. Although since a recent 'incident' i am not entirely certain if what they're tasting is actual tartness or acidity... as at some point I was given a packet of powder to make pasta sauce, so I went and made something with it not long after that and this sauce was actually tart/acidic af... they tasted it and I kid you not... they actually liked it as they thought it wasn't as tart... In summer, when I had sweet sungold tomatoes in my garden, I made a sauce with those and started with caramelizing onions for added sweetness and even then I was told the sauce was too sour 😬💀
But, then there's Chinese tomato soup which is quite popular in the Netherlands and its quite sweet. He doesnt like that either because its TOO SWEET. 😅 So when I saw the added sugar in this recipe, which isn't nearly as much as the chinese version here, I knew I have to try this one! 😁👌
We also love our grilled cheese (usually ham and cheese) unfortunately we can't get provolone here, but Dutch cheese also works nicely. Most Dutch cheeses are very similar to Gouda. (Which is also a Dutch cheese) but I also like it with some american cheese every now and then, but not when I'm having it with the soup 🙈 I do like it with a fried egg on top and heinz ketchup on the side 😎
I never could figure out why my grilled cheese sucked compared to what I’d get at a restaurant. Finally figured out its cause I was using margarine to butter the bread. Once I started using real melted butter it was so much better. And quality dense bread is a big factor too
Hey ohhhh he finally got them as a sponsor! I started using that stuff because of hey B
A tiny bit of baking soda in the beginning stage of the soup neutralizes some of the tomato acidity. Like, 1/4 tsp.
Then you can go easier on the sugar.
I use better than bouillon a lot thanks to you. I get mine at Costco.
Oh I can’t wait to make this
My method for grilling the sandwich is low temp, but I go ahead and stack the second piece of bread immediately -- when the butter on the top piece starts to melt I know it's time to flip. That avoids the constant lifting to check the underside. The heat penetrating enough to melt the butter on top tells me the cheese will be melted and the bottom will be nicely browned but not burnt.
best tomato soup and gr cheese is campbells tomatoe soup and kraft american cheese on white or wheat bread. nothing fancy but delicious and to me the best
My favorite cheeses for a grilled cheese are Muenster and Colby-Jack. So melty and tasty.