I finally made this soup and I am NEVER EVER EVER going back to cooking it on a stove top. Roasting the tomatoes is the only way to go, flavorwise, and the smell in my kitchen was heavenly. Thanks for such an easy, delicious recipe.
Most recent comments here are 2 years ago, so you might never notice this one. I just want to say THANKS for your straightforward presentations of food preps. I really enjoy your videos. Most importantly, I use many of your recipes and guests comment favorably on my spreads. I always give you credit and provide directions for them to access your videos. Just one old widower!
Just made the soup portion of this and it is PHENOMENAL. Even my husband, ever the soup grouch, wanted a bowl! I took the "guts" from the strained soup in order to use them as a pizza sauce or something in the future. Never had a bad recipe from any of your videos!
All cheese is processed milk, so...but, yes, so-called "American" cheese is further processed to make it softer than aged cheese and longer lasting that fresh cheese with the benefit of melting beautifully. The specific processes used are what make cheeses different, not whether one is processed or not.
@@mcfarvo american cheeses typically include sodium citrate (and milk), which is what contributes to the meltiness of the cheese used in them (cheddar). you can buy sodium citrate in powder form and make almost any cheese similarly melty without a noticeable change in flavor.
Thanks for the recipe! I baked the soup in my Dutch oven then used my immersion blender to soupify it. Wasn’t a big fan of the chile adobo or chives. Added heavy cream, Parmesan, basil, and croutons to the soup after baking. Turned out super creamy and delicious!
I've been 'baking soup' for years to make roasted vegetable soups. I started doing it when making a roasted sweet potato and lemongrass soup and didn't have spare stove space. Baking tomato soup is a brilliant idea. Will be trying this out.
I really don't understand the roasting of veggies after adding broth or other liquids.. why not leave all the veggies as they are then roast on low heat for max color and char / flavor?
The tomato soup recipe is BOMB! I loved it, it wasn’t too hard to make and it had a really well rounded flavor profile. I think next time I may add a little cream just because I do enjoy a creamy tomato soup, but this is going to be my go to for tomato soup (a soup I have been trying to conquer for ages now). Full disclosure, I just made a normal grilled cheese with cheddar and it worked well though yours is probably tasty as well.
I'm 54 and still say "Lit" so i think you're good! LOVE your channel and am learning a lot of really cool techniques. Thank you for sharing your knowledge and love of food!
I've done the same technique for years, just don't add the broth to the veggies...roast them until they submit with lots of carmalization...Don't Stock Block, BRO!...add stock afterwards on the stove. Love your stuff, Bry!
It would be an interesting test how the increased caramelization would compare with the lack of dehydration of the broth. I'll give that a shot when I try this again.
Made this tonight and LOVED it! I started the stew in a dutch oven and went outside to work. When i cam back in the house smelled of tomato and garlic goodness! My outh started watering immediately. I used a hand blender and got a nice puree. I did not sieve it and was pleased with the texture. Extremely pleased with the results.
I’m so glad I’m not the only person who believes dairy dilutes flavor…I been saying it for years…it’s in the oven even as I type…so excited to try this!!
I made both of these recipes for my husband and his friend, both grilled cheese and tomato soup aficionados. WOW! Winners both! I try to avoid bread so I didn't partake in the grilled cheese but the soup was magnificent.
Bri!! I made this entire meal yesterday (bread included with the 24 hour poulish) and it was AMAZING. That was my first time ever making a loaf of bread and it's going to be a new weekly thing from this point on. And that grilled cheese, wow, who could have guessed you could add so many interesting flavors to something so simple. The fresh bread, the mayo/butter/dijon spread for toasting, the combination of cheeses, it was just all so very good. I had one for breakfast even, haha; I was just craving it! And the soup too, the smokiness and spice from the chipotle added so much to it. I just loved it all, and so did my wife and my 4 year old daughter. Great stuff man, keep it up!
Im so glad you didnt feel the need to add any cream at the end. Looks so velvety and creamy already. Defintley going to try in the colder months! Thanks Bri !
This has probably been one of my favourite things I made from your channel. It's so simple, easy and so good. Great comfort food on a rainy evening. It helps I'm a sucker for a good tomato soup.
I tried this recipe once and I have not been able to stop making it since. Its silky, its super smooth, the flavor is INCREDIBLE. i make my own chicken stock so that made it that much more flavorful. its my go-to recipe for tomato soup now.
If you haven’t already: MAKE THIS TOMATO SOUP. I made this recipe for my family and they were like wow this is the best tomato soup ever even better than a restaurant! It was really easy and so delicious!!
Wow… love the new weeknighting series! We’ve made the chicken tortilla soup recipe 5 times already and can’t wait to make this one. Misen, btw, is my favorite pan brand. Way to go B!
Made this with some homemade sourdough for football Sunday. We LOVED it! As a last minute addition, I roasted two red peppers w/ olive oil, salt & pepper on a separate sheet and added them to the blender. added a really nice sweetness! 10/10 recipe (that didn't take me all morning), definitely getting added to the game day rotation
The even heat of oven baking soups and stews is such a TV chef-y thing to do but it really works. Slow cookers are still an option if you don't mind waiting hours, but if you do...use an Instant Pot. I lightly toast wheat bread slices first and use grated sharp Cheddar only. Two kosher pickle spears provide an acid component to cut through all the richness.
I use just gruyere, and a little dijon on the /inside/ of the sandwich. Wanna go real cray, place a slice of ham. Love these ideas, there's so many riffs for the classic tom soup 'n toastie. Thanks for sharing, looking forward to trying your methods here.
I’ve been pulling this video up every 2 months or so since it came out. Hands down, my favorite soup. The chipotle chili in adobo is the key. Don’t skip it. Spicy and Smokey and just perfect for the winter
Brian, I wanted to say THANKS! This was 100% delicious and restaurant cafe-quality. We're reasonably experienced cooks, but my wife was thoroughly impressed. Your content and editing are well-presented, easy to follow and shop for by saving the printed recipe in an apple note, and I especially like your measurements in grams for my kitchen scale so I don't mess up the ingredient quantities, as you've already dialed them in just right. You're my favorite RUclips internet chef to learn from and follow. -Your Pro Pasta Bolognese recipe is stocked and on the menu for tomorrow..
Made the soup tonight for the first time. Turned out great and incredibly easy. For seasoning after everything was blended, I felt like it needed a bit more sugar so I added to taste, and it was excellent.
What a cool soup idea! I’ll definitely be trying this. I love how you bring pro chefy tricks to your videos, but you aren’t afraid to boot those out the door in favor of more simple techniques that work. You’re keeping us normal cooks in mind. 😊 Thanks Bri!
I made this the day after you posted it and again it was fantastic, your channel is really terrific both in quality, explanation, and production. The soup came out super colored, and creamy without cream. I’ve heard this argument before and never could quite understand it until I tried this recipe. Adobo pepper works really well here as well. Only thing I would say is too much onion for my taste - I would drop it down to half or a quarter, but that’s just me. Otherwise super recipe and super job.
I made both the sandwich and soup last night for dinner and it was absolutely gorgeous. My partner couldn't get enough and we're looking forward to having it again tonight. I will be adding it to my rotation. Very easy to make leaving plenty for next day. Highly recommended!
I swear to god that you're in my head sometimes. I love making tomato soup, and am always looking for ways to step up my game with it. Thanks for this. Also, putting your tomato soup through a fine mesh strainer is definitely the move, especially if you're using some fresh roasted tomatoes.
I have made this soup 3x recently, and my wife went from "Tomato soup is eh all right" to "Add this to our weekly rotation!" I use fresh tomatoes instead the canned san marzanos, and add 2 jalapeños or 2 habaneros instead of the chile in adobo ... the soup is so fresh and silky smooth and bright. Thanks for the oven roasted soup hack!
I just made the soup today and it is a complete game changer! so so delicious and rich! I can't go back to stove-top soups. Thanks for this recipe, Brian! Much love from Miami
Made the soup and it was sooo good. Only difference is that I didn't strain it, garnish it with chives, and i just made a regular grilled cheese. The Chipotle pepper really brings alot of flavour, yum, I don't often cook w it so I froze the rest in small containers for the future. This is going to be my new go-to recipe.
Just made the soup. Full disclosure, my tomatoes didn't have basil, and my chipotle chilies looked small so I used two. That being said, this soup is hands down better than anything I've had out of a can or jar. This will be made again, but with basil and only one chili. Thinking this soup would pair well with most any sandwich and can say very well with tuna on sourdough. Thanks for a winner!
I am rolling hard with my bros tonight at the club and I am making this as a leave-behind meal for the wife and kids. Thanks Chef Bri! EDIT: Okay in actuality my brothers and I are going out to eat fairly underwhelming pizza at the same pizza joint we've been eating at for like 22 years. The second part was true tho.
@@BrianLagerstrom The whole meal was fantastic but the tomato soup was unbelievable. Pretty much perfect. And it's astonishingly good while cold the next day, too. Thank you!
This looks awesome and soo healthy. Changing the fat content to olive oil just put tomato soup in a whole new category IMO. Sure I liked the canned brand but the fat and salt content is ridiculous. Here we have a no fuss version that jumps smack into the healthy while retaining the tasty. Great job Bri!!! As to American cheese lol. My husband and I argue over whether its even cheese and I refuse to make grilled cheese with it. All the points you gave on why its good are the same points he makes and you are both right. Nothing melts better. Love the idea of combining the cheese, why didn't I think of that???? So peace in my household now thanks to your video. Great job and thank you.
It is not a cheese, but no one really argues that it is. It's also not that great out of the fridge, but then again no one is serving it with their wine and cheese plate (at least I pray they are not). What it is, is a type of mornay. Yes, it is not a cheese, but a cheese sauce. Its milky, melty texture is what makes such a fantastic gastro molecular combo for applications such as this.
Brian, from Colorado and the family loves roasted chili's. I added about a quart of roasted Pueblo chili's (roasted, peeled, and seeds removed) to this recipe and it made the flavor pop!! Just thought I'd pass along a variation that's been tested and loved.
Damn this was a great Meatless Monday meal last night! I used Schar gluten free bread and it turned out deliciously. Between the roasted tomato soup and that amazeballs grilled sammy spread, this recipe combo is mos def going into the repertoire! Yumola.
I made this soup over the weekend, and it was excellent. I'd never 'roasted soup' before, but it makes a lot of sense and gave a great depth of flavor. I made a couple of small modifications that may help others: My pyrex baking dish wasn't large enough to accommodate all of the liquid, so I left out the broth/stock (I used veggie) until the mixture was moved to the pot later. I'm not sure if it missed anything by not roasting the broth, but seemed fine. Do not skip the chili in adobo, it gives the soup an incredible smoky roasty flavor that's quite different, but more complex and superior than chili flake. I try to minimize cleanup and pans/dishes, so I didn't bother to move to a food processor to blend, i used an immersion blender. I thought it did fine. I didn't use a strainer either, it wasn't silky but was still quite smooth. Once it was in the pot, I added all of the broth and blended, then threw a few bunches of basil torn in chunks. I also served with fresh basil instead of chives. I made the grilled cheese twice, the 2nd day with the leftovers i didn't bother to make the whipped spread. It loses a bit of richness, but it's still so incredibly rich that i didn't miss it. I only spread a thin amount of mayo, butter would've been fine too. Having 1 less thing to clean was worth i thought. Last, I'd recommend cooking the sandwiches with a lid so the cheese melts, maybe it was my cast iron getting too hot and cooking the outside before the cheese had a chance to melt, idk. I always grade meals on a scale that includes ease of execution, time including prep and dish cleanup, as well as how delicious it is. This ranks a pure 10/10.
Can't buy processed cheese where I live but my favourite grilled cheese mix is fontina (or hard mozz in a pinch), provolone and cheddar (as the bookend cheese). I grate the cheeses to help with the melt. Occasionally add finely chopped red onions or chili flakes to the cheese to jazz it up. Oh, and I bake tomato soup all the time! Can't beat the taste 👍
I tried this with 1.6kg of fresh tomatoes cut into cubes instead of canned and I kept mine quite chunky, I just mashed it a bit with a potato masher. I had it with toasted+buttered sourdough and oh my god, such an amazing and hearty meal I have never tasted anything like it, but this is coming from someone who usually eats the canned (worse sometimes powdered) soups, never going back cause this was so incredibly easy!
Dude you really use the oven in completely unconventional ways. I love how you make me rethink why I do things in the kitchen and try to improve on those processes
This looks delicious. My late mum taught us to chop onions that way (oops about 60 years ago how time flies), I thought everyone did that. Might make the tomato next weekend when I bake bread. (Wholemeal im afraid) (Weekends when electricity is cheaper.) I live in Spain and cheese is goat, ( we have an excellent local maker in the valley) sheep, cow or mixed sheep and cow. Plus you can get other european cheese like gouda, brie, etc. Semi cured or cured or aged so plenty of choice even in the supermarket.
This is FOR SURE my comfort meal. Almost every day it rained when I was younger, we wouldn't go to the store but almost always have the basic ingredients to make soup & sandwiches. I'll definitely have to save this recipe for it🙌🙌🙌🙌😆
Tomato soup with cheese sandwiches was a lunch I shared with my dad after we mowed the lawn. Always on saturday in time for his ball games. Great memory. He would have loved this soup.
i’ve never made or tried tomato soup but i shared it with my coworkers and they were inlove and so was i !!! it makes so much though, i couldn’t finish it all but definitely my recipe now
Bri dude... I just made this and man, game changed. Used some fresh baked-this-morning sourdough from your video, too. This is rapidly becoming my fav cooking channel. Thank you so much for these!!
Just found your channel and I really like it because my cooking style isn't rigid and I don't cook "traditionally". I just go by taste and feel, so I really like that you don't adhere to what you "have to do".
So…this looks delicious! But you’re still looking at almost 2 hours worth of cooking for a grilled cheese and tomato soup dinner. Maybe the soup should be done ahead?
Holy CRAP Bri, I have never not once liked grilled cheese in my entire life, and that says a lot because my mom used to own restaurants. Not only was this the easiest and most delicious tomato soup ever, but I seriously can’t believe I liked the grilled cheese. You’re the man, man!!
Ohh I need to try this mayo-butter-dijon frosting. That must be good. When i'm in a fuck it mood I like to overload the cheese and then give it a good press after flipping, so it oozes onto the pan and makes crispy cheese bits.
Made this the other week and my whole family loved it! Everything was delicious and the smell of the tomatoes after I took them out of the over was heavenly. Soooo good!
Liked your recipe but one thing I like to do that I haven't seen done in any video is I first toast both sides and then lay the cheese on the toasted sides and then toast the both outer sides. This way I don't get a soggy sandwich.
Looks lovely. I've always roasted my tomatoes for tomato soup except I use fresh tomatoes and get some of the onions and tomatoes kind of burnt on purpose in places, I always felt it added extra flavor that way.
Yes and I save ‘the guts of’ a lot of pre-cooking that I do. From my freezer.....I fall back on that freezer for leftover flavor for rice, potatoes, frittatas, casseroles, etc. Not much goes to waste.....at my house....because flavor still resides in those cooking broths/liquids. Store them in small quantities for future flavor!!! I love the creativity of this and that flavors.....that I have saved. Enjoy!! Ahna
Gotta tries this. I bit on Misen when they first started running online adds. I have their 8" chef's knife and a paring knife. Very good quality and and the hand on the 8" tapers near the blade allow one to do the classic thumb and forefinger on the blade grip. But have recently switched to using Japanese style knives.
I just made this today. OMG, so good. That chili in adobo is a great addition. Bri, I always check your videos first if I'm trying to make a dish at home. I've made a few of your dishes so far and have not been disappointed yet!! All the best in 2023!!
I'm a fan of smoked Gouda, swiss, american, provolone, and meunster on a grilled cheese with butter mixed with mayo with a dab of smooth crushed garlic and onion , on sourdough bread.
The remark at 5:26 about not adding dairy was perfectly timed. I was just thinking about how it was the only thing missing (in my opinion), thanks for the explanation as to why you excluded it!
I was just trying to brush up my grilled cheese game. I was just going to buy canned soup. Now I'm going to have to make it myself. I'm sure it will be worth it.
I’m inspired to try and make my own homemade tomatoes soup from scratch and I like your method. It’s less fussy. Put your ingredients together, bake it, mesh it and low heat it. So good!
This is currently in the oven and I cannot wait! Literally took 4 minutes to put everything into the same pot and shove it in the oven. Ideal recipe. Will follow up here with afterthoughts (which will surely be glowing!)
Yuuuus - ok so this is totally delicious. Only long-ish part of the recipe is when I blended it and strained it. My blender isn’t very strong or large so straining it took a while, but as Bri mentioned straining it is totally optional. I made the grilled cheese my own way but did try the American cheese on it and that DEF gave it an amazing creaminess 🤤
i usualy roast my tomatoes with garlic , butter, seasoning of salt and pepper , little bit of honey, chop a union, bake it golden in a pot, throw some tomato paste in their to seer the pot, add chicken stock and some basil , after 40 minutes of roasting, get it out , mix , put it true a pas vite and tadaaa, probs gonna taste almost the same, but instead of that grilled cheese i like to make one with bacon jam and cheese , that just adds another dimension , perfect winter comfort food, i allways stock some of that deliciousness in my freezer
I take alot of pride with my Tomato Soup.. and like you, love to see that silky smooth finish to a very delicious soup. This oven roasted soup looks very encouraging and I have the ingredients so tonight's meal will be just this. Thanks.
We made this soup today and it was so easy and delicious. Our baking dishes are not as deep as yours so used a Dutch oven instead. We cut the olive oil in half and put about a cup of heavy cream in.
I tried this recipe yesterday and it was very good. I had to add the stock after roasting though because my baking dish was too small. Thanks for the recipe, definitely going to make it again.
I just made the tomato soup. I couldnt find the toms you used but I did find San Marzano, but only one can. I had some very ripe fresh toms I sub'd for the other can. OMFG this is the best damn tomato soup EVAR!
Put the chicken stock in after roasting or you aren't really roasting (keep the onions, garlic and oil on top). Great tip about the oil instead of cream, and really nice bread slicing!
Thanks for the balance of attitude and attention to detail and not talking too much. I'm subscribed now, one of the better cooking channels. See you again soon. P.S. I run a restaurant in northern Thailand, so any Thai dishes you want to share, go for it! =)
I'm absolutely loving the channel. Made this soup last night. With my family having roots in Louisiana South of I-10 and Texas, we're absolutely no strangers to spice-related heat, but I learned the hard way to be careful with that chipotle. Taste one from the can before you add it. I put the recommended single chipotle chile in with my "soup" to bake and it must have been an extraordinarily hot one. That single chile absolutely overwhelmed the soup. Almost salsa-like fiery after-burn. Completely distracts from the initial hit of roasted tomato. I'm looking forward to trying this again, but with the capsaicin turned down a little. 😉
I just found this recipe and we were craving tomato soup. All pantry ingredients so we gave this crazy recipe a try. It is amazing and I don't see myself ever going back!
I made the grilled cheese on milk bread (I already had tomato soup). I think it was the best grilled cheese I've ever made--I think it's the butter AND mayo. Wow. Perfection. Thank you!
This recipe is exceptional Sir. I'm very enthusiastic about the oven method for the soup as well as the butter/mayo/dijon cream. It's going to be great. Thank You for the inspiration!
So that's what a "BB C" is. My wife and her friends sometimes go to this place downtown to get these. I had no idea it was just a simple sandwich. I think I might surprise her by making this for her tomorrow morning. Thanks ☺
It’s my fourth time making this. It’s simple, easy, incredibly tasty, and everyone who tries it swears it’s the best. Oh, and the flavor and kick from the adobo chili is everything. I’m never using any other recipe for tomato soup again
You inspired me to chop up my over ripe tomatoes and in my case, make marinara. I used half an onion and an entire head of garlic, and left over frozen tomato paste. I went out to my herb garden and grabbed some fresh tarragon, oregano and basil and used Himalayan Pink Salt and some aged balsamic vinegar along with good quality olive oil and mixed. It smells soooooo damn good in my house right now - thank you for the inspiration!
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
I finally made this soup and I am NEVER EVER EVER going back to cooking it on a stove top. Roasting the tomatoes is the only way to go, flavorwise, and the smell in my kitchen was heavenly. Thanks for such an easy, delicious recipe.
Did it make a mess? It looks like I'd end up spilling the dish when bringing it in/out of the oven. And it's not covered with a lid in the video.
@@hs2874 I roast mine in a 9x13 baking dish, no lid, and put it on top of a rimmed sheet pan. It's a little heavy for me and I do spill a bit.
how many did it serve?
Most recent comments here are 2 years ago, so you might never notice this one. I just want to say THANKS for your straightforward presentations of food preps. I really enjoy your videos. Most importantly, I use many of your recipes and guests comment favorably on my spreads. I always give you credit and provide directions for them to access your videos. Just one old widower!
this channel is my go-to source for recipes. Probably cook something from here once or twice a week... and I NEVER REGRET IT! So tasty and simple.
Wow, thank you! Thanks for watching
May I also recommend Nat's What I Reckon. A little.. unorthodox but genuinely funny and some fantastic and simple recipes
Don't you RUclipsrs not see the Deli at the market? Get yourself some Land O Lakes American Cheese at the deli instead of the plastic wrapper junk.
@@jjvvjj80377 Do you realize how stupid of a comment this is?
Just made the soup portion of this and it is PHENOMENAL. Even my husband, ever the soup grouch, wanted a bowl! I took the "guts" from the strained soup in order to use them as a pizza sauce or something in the future. Never had a bad recipe from any of your videos!
Thanks for commenting on your experience with the recipe! Glad it hit for you.
A great alternative to Craft Singles is Land'O Lakes' Sharp Cheddar American. It's flavorful and melts beautifully, as it's slightly processed.
submitted for your approval: Velveeta.
All cheese is processed milk, so...but, yes, so-called "American" cheese is further processed to make it softer than aged cheese and longer lasting that fresh cheese with the benefit of melting beautifully. The specific processes used are what make cheeses different, not whether one is processed or not.
I love good cheddar cheese, but I feel that it’s too greasy for a grilled cheese sandwich. But to each their own 🤷🏼♂️
@@mcfarvo american cheeses typically include sodium citrate (and milk), which is what contributes to the meltiness of the cheese used in them (cheddar). you can buy sodium citrate in powder form and make almost any cheese similarly melty without a noticeable change in flavor.
Lucerne if you're out west is great too.
Thanks for the recipe! I baked the soup in my Dutch oven then used my immersion blender to soupify it.
Wasn’t a big fan of the chile adobo or chives.
Added heavy cream, Parmesan, basil, and croutons to the soup after baking.
Turned out super creamy and delicious!
I've been 'baking soup' for years to make roasted vegetable soups. I started doing it when making a roasted sweet potato and lemongrass soup and didn't have spare stove space. Baking tomato soup is a brilliant idea. Will be trying this out.
I really don't understand the roasting of veggies after adding broth or other liquids.. why not leave all the veggies as they are then roast on low heat for max color and char / flavor?
The tomato soup recipe is BOMB! I loved it, it wasn’t too hard to make and it had a really well rounded flavor profile. I think next time I may add a little cream just because I do enjoy a creamy tomato soup, but this is going to be my go to for tomato soup (a soup I have been trying to conquer for ages now). Full disclosure, I just made a normal grilled cheese with cheddar and it worked well though yours is probably tasty as well.
I'm 54 and still say "Lit" so i think you're good! LOVE your channel and am learning a lot of really cool techniques. Thank you for sharing your knowledge and love of food!
Thanks for watching Bri
I've done the same technique for years, just don't add the broth to the veggies...roast them until they submit with lots of carmalization...Don't Stock Block, BRO!...add stock afterwards on the stove. Love your stuff, Bry!
that doesn’t combine w the stock. would make it have separate flavors n make the stock stronger instead of combining the flavor
cooking is a science
@@swoosh1873 There's merit to his point, don't get what you're on about.
@@slofty just sharing what i’ve learned bro
It would be an interesting test how the increased caramelization would compare with the lack of dehydration of the broth. I'll give that a shot when I try this again.
Made this tonight and LOVED it! I started the stew in a dutch oven and went outside to work. When i cam back in the house smelled of tomato and garlic goodness! My outh started watering immediately. I used a hand blender and got a nice puree. I did not sieve it and was pleased with the texture. Extremely pleased with the results.
I’m so glad I’m not the only person who believes dairy dilutes flavor…I been saying it for years…it’s in the oven even as I type…so excited to try this!!
I made both of these recipes for my husband and his friend, both grilled cheese and tomato soup aficionados. WOW! Winners both! I try to avoid bread so I didn't partake in the grilled cheese but the soup was magnificent.
Bri!! I made this entire meal yesterday (bread included with the 24 hour poulish) and it was AMAZING. That was my first time ever making a loaf of bread and it's going to be a new weekly thing from this point on. And that grilled cheese, wow, who could have guessed you could add so many interesting flavors to something so simple. The fresh bread, the mayo/butter/dijon spread for toasting, the combination of cheeses, it was just all so very good. I had one for breakfast even, haha; I was just craving it! And the soup too, the smokiness and spice from the chipotle added so much to it. I just loved it all, and so did my wife and my 4 year old daughter. Great stuff man, keep it up!
Once you make your own bread, you'll never want to go back to the store 🙂
Im so glad you didnt feel the need to add any cream at the end. Looks so velvety and creamy already. Defintley going to try in the colder months! Thanks Bri !
it just doesnt need it. I bet the tomato taste just explodes. I love tomatoes
This has probably been one of my favourite things I made from your channel. It's so simple, easy and so good. Great comfort food on a rainy evening. It helps I'm a sucker for a good tomato soup.
Thanks for trying! So glad it hit for you
How sweet is is? Most tomato soups I have tried are too sweet for me.
I'm glad "Weeknighting" has become a thing. Tried your Shawarma tacos the other day and was blown away with how good they were! Loving the content 👍
I tried this recipe once and I have not been able to stop making it since. Its silky, its super smooth, the flavor is INCREDIBLE. i make my own chicken stock so that made it that much more flavorful. its my go-to recipe for tomato soup now.
So great to hear that!
I love this! My son literally lived on tomato soup and grilled cheese sandwiches for a while, so finding a new (easy) recipe is awesome!
If you haven’t already: MAKE THIS TOMATO SOUP. I made this recipe for my family and they were like wow this is the best tomato soup ever even better than a restaurant! It was really easy and so delicious!!
Wow… love the new weeknighting series! We’ve made the chicken tortilla soup recipe 5 times already and can’t wait to make this one. Misen, btw, is my favorite pan brand. Way to go B!
Thanks Graham! So glad you are digging the tortilla soup!
I can agree
Made this with some homemade sourdough for football Sunday. We LOVED it! As a last minute addition, I roasted two red peppers w/ olive oil, salt & pepper on a separate sheet and added them to the blender. added a really nice sweetness! 10/10 recipe (that didn't take me all morning), definitely getting added to the game day rotation
made it tonight (bread too), simply outstanding. loving the "weeknighting" feature. thanks for another amazing meal.
Thanks very much for watching! And even more for trying the recipes
The even heat of oven baking soups and stews is such a TV chef-y thing to do but it really works. Slow cookers are still an option if you don't mind waiting hours, but if you do...use an Instant Pot. I lightly toast wheat bread slices first and use grated sharp Cheddar only. Two kosher pickle spears provide an acid component to cut through all the richness.
Made this last night and it is one of my favorite recipes ever. Super easy to make, absolutely delicious, and inexpensive. This is a must try.
I use just gruyere, and a little dijon on the /inside/ of the sandwich. Wanna go real cray, place a slice of ham.
Love these ideas, there's so many riffs for the classic tom soup 'n toastie. Thanks for sharing, looking forward to trying your methods here.
Gotta say it again, I love the weeknighting videos. Short easy recipes to make with a busy family. Keep it up.
Thanks for watching them, glad you like
I’ve been pulling this video up every 2 months or so since it came out. Hands down, my favorite soup. The chipotle chili in adobo is the key. Don’t skip it. Spicy and Smokey and just perfect for the winter
Sprinkle some Parmesan on the butter/mayo spread for that nice browned cheese taste.
Brian, I wanted to say THANKS! This was 100% delicious and restaurant cafe-quality. We're reasonably experienced cooks, but my wife was thoroughly impressed. Your content and editing are well-presented, easy to follow and shop for by saving the printed recipe in an apple note, and I especially like your measurements in grams for my kitchen scale so I don't mess up the ingredient quantities, as you've already dialed them in just right. You're my favorite RUclips internet chef to learn from and follow. -Your Pro Pasta Bolognese recipe is stocked and on the menu for tomorrow..
Made the soup tonight for the first time. Turned out great and incredibly easy. For seasoning after everything was blended, I felt like it needed a bit more sugar so I added to taste, and it was excellent.
Watching your recipes already start feeling so tasty and delicious. Great food craft presenting simple way!
Made this soup for the first time tonight and like all your recipes, it was so incredibly good! Pesto grilled cheese dipped in it was lit!
What a cool soup idea! I’ll definitely be trying this. I love how you bring pro chefy tricks to your videos, but you aren’t afraid to boot those out the door in favor of more simple techniques that work. You’re keeping us normal cooks in mind. 😊 Thanks Bri!
He's the best - i made this tonight - outstanding!
@@chrisetherington3968 Thanks. I definitely plan to make it. And yes, he is indeed the best!
I made this the day after you posted it and again it was fantastic, your channel is really terrific both in quality, explanation, and production.
The soup came out super colored, and creamy without cream. I’ve heard this argument before and never could quite understand it until I tried this recipe.
Adobo pepper works really well here as well.
Only thing I would say is too much onion for my taste - I would drop it down to half or a quarter, but that’s just me. Otherwise super recipe and super job.
Yeah, I'd leave it out entirely
I made both the sandwich and soup last night for dinner and it was absolutely gorgeous. My partner couldn't get enough and we're looking forward to having it again tonight. I will be adding it to my rotation.
Very easy to make leaving plenty for next day. Highly recommended!
I swear to god that you're in my head sometimes. I love making tomato soup, and am always looking for ways to step up my game with it. Thanks for this.
Also, putting your tomato soup through a fine mesh strainer is definitely the move, especially if you're using some fresh roasted tomatoes.
I have made this soup 3x recently, and my wife went from "Tomato soup is eh all right" to "Add this to our weekly rotation!" I use fresh tomatoes instead the canned san marzanos, and add 2 jalapeños or 2 habaneros instead of the chile in adobo ... the soup is so fresh and silky smooth and bright. Thanks for the oven roasted soup hack!
I just made the soup today and it is a complete game changer! so so delicious and rich! I can't go back to stove-top soups. Thanks for this recipe, Brian! Much love from Miami
Made the soup and it was sooo good. Only difference is that I didn't strain it, garnish it with chives, and i just made a regular grilled cheese. The Chipotle pepper really brings alot of flavour, yum, I don't often cook w it so I froze the rest in small containers for the future. This is going to be my new go-to recipe.
That is the most work for a tomato soup & grilled cheese I have ever seen.
Worth it. Soup was unbelievable.
Just made the soup. Full disclosure, my tomatoes didn't have basil, and my chipotle chilies looked small so I used two. That being said, this soup is hands down better than anything I've had out of a can or jar. This will be made again, but with basil and only one chili. Thinking this soup would pair well with most any sandwich and can say very well with tuna on sourdough. Thanks for a winner!
I am rolling hard with my bros tonight at the club and I am making this as a leave-behind meal for the wife and kids. Thanks Chef Bri!
EDIT: Okay in actuality my brothers and I are going out to eat fairly underwhelming pizza at the same pizza joint we've been eating at for like 22 years. The second part was true tho.
Haha cooool story though. Bros night!
@@BrianLagerstrom The whole meal was fantastic but the tomato soup was unbelievable. Pretty much perfect. And it's astonishingly good while cold the next day, too. Thank you!
@@BrianLagerstrom do you have the link for the homemade bread ?
@@aaminahakhtar6168 🤣🤣🤣🤣 hOmE MaDE DuHh
This looks awesome and soo healthy. Changing the fat content to olive oil just put tomato soup in a whole new category IMO. Sure I liked the canned brand but the fat and salt content is ridiculous. Here we have a no fuss version that jumps smack into the healthy while retaining the tasty. Great job Bri!!! As to American cheese lol. My husband and I argue over whether its even cheese and I refuse to make grilled cheese with it. All the points you gave on why its good are the same points he makes and you are both right. Nothing melts better. Love the idea of combining the cheese, why didn't I think of that???? So peace in my household now thanks to your video. Great job and thank you.
Thanks Kelly!
American cheese is essential for grilled cheese.
It is not a cheese, but no one really argues that it is. It's also not that great out of the fridge, but then again no one is serving it with their wine and cheese plate (at least I pray they are not). What it is, is a type of mornay. Yes, it is not a cheese, but a cheese sauce. Its milky, melty texture is what makes such a fantastic gastro molecular combo for applications such as this.
Brian, from Colorado and the family loves roasted chili's. I added about a quart of roasted Pueblo chili's (roasted, peeled, and seeds removed) to this recipe and it made the flavor pop!! Just thought I'd pass along a variation that's been tested and loved.
Damn this was a great Meatless Monday meal last night! I used Schar gluten free bread and it turned out deliciously. Between the roasted tomato soup and that amazeballs grilled sammy spread, this recipe combo is mos def going into the repertoire! Yumola.
We tried this this evening and it was lovely, thank you.
"Lit" is totally fine! I really have to try the baked soup. That seems cool and simple. Soup is one of my mainstays in the winter.
It's so good!
I made this soup over the weekend, and it was excellent. I'd never 'roasted soup' before, but it makes a lot of sense and gave a great depth of flavor. I made a couple of small modifications that may help others:
My pyrex baking dish wasn't large enough to accommodate all of the liquid, so I left out the broth/stock (I used veggie) until the mixture was moved to the pot later. I'm not sure if it missed anything by not roasting the broth, but seemed fine. Do not skip the chili in adobo, it gives the soup an incredible smoky roasty flavor that's quite different, but more complex and superior than chili flake.
I try to minimize cleanup and pans/dishes, so I didn't bother to move to a food processor to blend, i used an immersion blender. I thought it did fine. I didn't use a strainer either, it wasn't silky but was still quite smooth. Once it was in the pot, I added all of the broth and blended, then threw a few bunches of basil torn in chunks. I also served with fresh basil instead of chives.
I made the grilled cheese twice, the 2nd day with the leftovers i didn't bother to make the whipped spread. It loses a bit of richness, but it's still so incredibly rich that i didn't miss it. I only spread a thin amount of mayo, butter would've been fine too. Having 1 less thing to clean was worth i thought. Last, I'd recommend cooking the sandwiches with a lid so the cheese melts, maybe it was my cast iron getting too hot and cooking the outside before the cheese had a chance to melt, idk.
I always grade meals on a scale that includes ease of execution, time including prep and dish cleanup, as well as how delicious it is. This ranks a pure 10/10.
"Savoury frosting", it could be fun to see you make a swedish sandwich cake! It is the ultimate family gathering food.
Could not agree more, swedish sandwich cake (smörgåstårta) is pure blizz. Except when they use whipped cream in it, fuck that.
I've never heard of that. Great idea
Use mayonnaise how finns do it :D
@@Trosgustav yes I miss these! Been awhile since I had it! Malmö på minnen
@@archivethearchives aye, mayo and/or butter. And no fucking cardamom- bread. Straight toast :P
Can't buy processed cheese where I live but my favourite grilled cheese mix is fontina (or hard mozz in a pinch), provolone and cheddar (as the bookend cheese). I grate the cheeses to help with the melt. Occasionally add finely chopped red onions or chili flakes to the cheese to jazz it up.
Oh, and I bake tomato soup all the time! Can't beat the taste 👍
I love how proud he is of those perfect bread slices haha this looks amazing!
I tried this with 1.6kg of fresh tomatoes cut into cubes instead of canned and I kept mine quite chunky, I just mashed it a bit with a potato masher. I had it with toasted+buttered sourdough and oh my god, such an amazing and hearty meal I have never tasted anything like it, but this is coming from someone who usually eats the canned (worse sometimes powdered) soups, never going back cause this was so incredibly easy!
Dude you really use the oven in completely unconventional ways. I love how you make me rethink why I do things in the kitchen and try to improve on those processes
This looks delicious. My late mum taught us to chop onions that way (oops about 60 years ago how time flies), I thought everyone did that. Might make the tomato next weekend when I bake bread. (Wholemeal im afraid) (Weekends when electricity is cheaper.)
I live in Spain and cheese is goat, ( we have an excellent local maker in the valley) sheep, cow or mixed sheep and cow. Plus you can get other european cheese like gouda, brie, etc.
Semi cured or cured or aged so plenty of choice even in the supermarket.
Anyone who can enhance an American classic like that can use “lit”, regardless of age!
Looking forward to making a triple batch of the soup and pressure canning it for the winter. Thanks, Bri!
This is FOR SURE my comfort meal. Almost every day it rained when I was younger, we wouldn't go to the store but almost always have the basic ingredients to make soup & sandwiches. I'll definitely have to save this recipe for it🙌🙌🙌🙌😆
Tomato soup with cheese sandwiches was a lunch I shared with my dad after we mowed the lawn. Always on saturday in time for his ball games. Great memory. He would have loved this soup.
i’ve never made or tried tomato soup but i shared it with my coworkers and they were inlove and so was i !!! it makes so much though, i couldn’t finish it all but definitely my recipe now
that does look good! made me a bit hungry.
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking
Bri dude... I just made this and man, game changed. Used some fresh baked-this-morning sourdough from your video, too. This is rapidly becoming my fav cooking channel. Thank you so much for these!!
Tried this tomato soup, absolutely delicious.
Thanks for making it!
Just found your channel and I really like it because my cooking style isn't rigid and I don't cook "traditionally". I just go by taste and feel, so I really like that you don't adhere to what you "have to do".
I know pizza when I see it.
Absolutely blows away any other tomato soup I made in the past. And so easy! Thanks for posting, Brian!
So…this looks delicious! But you’re still looking at almost 2 hours worth of cooking for a grilled cheese and tomato soup dinner. Maybe the soup should be done ahead?
Holy CRAP Bri, I have never not once liked grilled cheese in my entire life, and that says a lot because my mom used to own restaurants. Not only was this the easiest and most delicious tomato soup ever, but I seriously can’t believe I liked the grilled cheese. You’re the man, man!!
Ohh I need to try this mayo-butter-dijon frosting. That must be good. When i'm in a fuck it mood I like to overload the cheese and then give it a good press after flipping, so it oozes onto the pan and makes crispy cheese bits.
Made this the other week and my whole family loved it! Everything was delicious and the smell of the tomatoes after I took them out of the over was heavenly. Soooo good!
Liked your recipe but one thing I like to do that I haven't seen done in any video is I first toast both sides and then lay the cheese on the toasted sides and then toast the both outer sides. This way I don't get a soggy sandwich.
Looks lovely. I've always roasted my tomatoes for tomato soup except I use fresh tomatoes and get some of the onions and tomatoes kind of burnt on purpose in places, I always felt it added extra flavor that way.
That’s great! How would the recipe go about if you use fresh tomatoes instead of canned? I’d prefer to use fresh, too. Thanks
Thanks!
Thank you!
Yes and I save ‘the guts of’ a lot of pre-cooking that I do. From my freezer.....I fall back on that freezer for leftover flavor for rice, potatoes, frittatas, casseroles, etc. Not much goes to waste.....at my house....because flavor still resides in those cooking broths/liquids. Store them in small quantities for future flavor!!! I love the creativity of this and that flavors.....that I have saved. Enjoy!! Ahna
I love "Weeknighting". This soup is so realistic for me to make at home. It is only about 20 mins of actual prep time and dinner is on the table!
Gotta tries this. I bit on Misen when they first started running online adds. I have their 8" chef's knife and a paring knife. Very good quality and and the hand on the 8" tapers near the blade allow one to do the classic thumb and forefinger on the blade grip. But have recently switched to using Japanese style knives.
I just made this today. OMG, so good. That chili in adobo is a great addition. Bri, I always check your videos first if I'm trying to make a dish at home. I've made a few of your dishes so far and have not been disappointed yet!! All the best in 2023!!
I'm a fan of smoked Gouda, swiss, american, provolone, and meunster on a grilled cheese with butter mixed with mayo with a dab of smooth crushed garlic and onion , on sourdough bread.
The remark at 5:26 about not adding dairy was perfectly timed. I was just thinking about how it was the only thing missing (in my opinion), thanks for the explanation as to why you excluded it!
I was just trying to brush up my grilled cheese game. I was just going to buy canned soup. Now I'm going to have to make it myself. I'm sure it will be worth it.
I’m inspired to try and make my own homemade tomatoes soup from scratch and I like your method. It’s less fussy. Put your ingredients together, bake it, mesh it and low heat it. So good!
This is currently in the oven and I cannot wait! Literally took 4 minutes to put everything into the same pot and shove it in the oven. Ideal recipe. Will follow up here with afterthoughts (which will surely be glowing!)
Yuuuus - ok so this is totally delicious. Only long-ish part of the recipe is when I blended it and strained it. My blender isn’t very strong or large so straining it took a while, but as Bri mentioned straining it is totally optional. I made the grilled cheese my own way but did try the American cheese on it and that DEF gave it an amazing creaminess 🤤
Love the follow up. Glad it turned out for you!
i usualy roast my tomatoes with garlic , butter, seasoning of salt and pepper , little bit of honey, chop a union, bake it golden in a pot, throw some tomato paste in their to seer the pot, add chicken stock and some basil , after 40 minutes of roasting, get it out , mix , put it true a pas vite and tadaaa, probs gonna taste almost the same, but instead of that grilled cheese i like to make one with bacon jam and cheese , that just adds another dimension , perfect winter comfort food, i allways stock some of that deliciousness in my freezer
I take alot of pride with my Tomato Soup.. and like you, love to see that silky smooth finish to a very delicious soup. This oven roasted soup looks very encouraging and I have the ingredients so tonight's meal will be just this. Thanks.
We made this soup today and it was so easy and delicious. Our baking dishes are not as deep as yours so used a Dutch oven instead. We cut the olive oil in half and put about a cup of heavy cream in.
I tried this recipe yesterday and it was very good. I had to add the stock after roasting though because my baking dish was too small. Thanks for the recipe, definitely going to make it again.
I just made the tomato soup. I couldnt find the toms you used but I did find San Marzano, but only one can. I had some very ripe fresh toms I sub'd for the other can. OMFG this is the best damn tomato soup EVAR!
Put the chicken stock in after roasting or you aren't really roasting (keep the onions, garlic and oil on top). Great tip about the oil instead of cream, and really nice bread slicing!
Love your channel. Everything is explained, clearly and completely. Pure information and knowledge. No time wasted.
Thanks for the balance of attitude and attention to detail and not talking too much. I'm subscribed now, one of the better cooking channels. See you again soon.
P.S. I run a restaurant in northern Thailand, so any Thai dishes you want to share, go for it! =)
Yes. To all of this. Full support. I love this. Thank you and good night!
I'm absolutely loving the channel. Made this soup last night. With my family having roots in Louisiana South of I-10 and Texas, we're absolutely no strangers to spice-related heat, but I learned the hard way to be careful with that chipotle. Taste one from the can before you add it. I put the recommended single chipotle chile in with my "soup" to bake and it must have been an extraordinarily hot one. That single chile absolutely overwhelmed the soup. Almost salsa-like fiery after-burn. Completely distracts from the initial hit of roasted tomato. I'm looking forward to trying this again, but with the capsaicin turned down a little. 😉
I just found this recipe and we were craving tomato soup. All pantry ingredients so we gave this crazy recipe a try. It is amazing and I don't see myself ever going back!
I made the grilled cheese on milk bread (I already had tomato soup). I think it was the best grilled cheese I've ever made--I think it's the butter AND mayo. Wow. Perfection. Thank you!
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking.
This recipe is exceptional Sir. I'm very enthusiastic about the oven method for the soup as well as the butter/mayo/dijon cream. It's going to be great. Thank You for the inspiration!
So that's what a "BB C" is.
My wife and her friends sometimes go to this place downtown to get these. I had no idea it was just a simple sandwich.
I think I might surprise her by making this for her tomorrow morning.
Thanks ☺
Soup looks scrumptious. Grill cheese needs parm /garlic powder mix sprinkled on the buttered grill sides, oooohhh yeah.
From the editing, to the personality. A sub well earned
"Let's eat this thannnngg" at every episode just sounds weirdly satisfying and I've just subscribed!
Haha
It’s my fourth time making this. It’s simple, easy, incredibly tasty, and everyone who tries it swears it’s the best. Oh, and the flavor and kick from the adobo chili is everything. I’m never using any other recipe for tomato soup again
You inspired me to chop up my over ripe tomatoes and in my case, make marinara.
I used half an onion and an entire head of garlic, and left over frozen tomato paste. I went out to my herb garden and grabbed some fresh tarragon, oregano and basil and used Himalayan Pink Salt and some aged balsamic vinegar along with good quality olive oil and mixed.
It smells soooooo damn good in my house right now - thank you for the inspiration!
But I'm roasting my batch at 275 for a slower roasting process.