tomato Archives - RecipeWikki

Name: Tomato Soup and Grilled Cheese Casserole
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: 2 tbsp olive oil; 1 small onion, diced; 3 cloves garlic, minced; 1 can (28 oz) crushed tomatoes; 2 cups vegetable or chicken broth; 1 tsp dried basil; ½ tsp dried oregano; 1 tsp sugar (optional, to balance acidity); ½ cup heavy cream (or milk for a lighter version); Salt and black pepper to taste

Tomato Soup and Grilled Cheese Casserole

Chef — Thu, 14 Nov 2024 07:32:11 +0000

A comfort food classic with a twist, this baked casserole version of tomato and grilled cheese brings crispy, cheesy bread and creamy soup together in one dish. It’s the perfect cozy meal for chilly days and a great way to serve a crowd.

Origin of Tomato Soup and Grilled Cheese

Tomato soup and grilled cheese have been a beloved American comfort food pairing since the 1940s, when canned tomato soup became widely available and was often paired with buttered grilled cheese sandwiches. This casserole takes the best of both worlds and combines them into a single, spoonable dish.

What I Love About This Recipe

I love how crispy, cheesy bread pieces soak up the rich tomato soup, making every bite a perfect balance of crunch and creaminess. Plus, it’s easy to make in one dish, so there’s less cleanup while still delivering that iconic comfort food taste.

Also Read : Roasted Butternut Squash Salad

Tomato Soup and Grilled Cheese Casserole

Recipe by RecipeWikkiCourse: Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

342

kcal

Ingredients

2 tbsp olive oil
1 small onion, diced
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
2 cups vegetable or chicken broth
1 tsp dried basil
½ tsp dried oregano
1 tsp sugar (optional, to balance acidity)
½ cup heavy cream (or milk for a lighter version)
Salt and black pepper to taste

Directions

Heat olive oil in a large oven-safe skillet or casserole dish over medium heat.
Sauté onion and garlic until soft and fragrant (about 3-4 minutes).
Add crushed tomatoes, broth, basil, oregano, sugar, salt, and pepper. Simmer for 15 minutes.
Stir in heavy cream and simmer for 5 more minutes.
Prepare the grilled cheese topping:
Toss bread cubes with melted butter in a bowl.
Spread the cubes evenly over the tomato soup.
Sprinkle cheddar and mozzarella cheese over the bread.
Preheat oven to 375°F (190°C).
Bake for 15-20 minutes, or until the cheese is melted and golden brown.
Serve: Let it cool slightly before serving. Garnish with fresh basil or parsley if desired.

Notes

Make it extra crispy: Broil the casserole for the last 2-3 minutes to get an even crunchier top.
Want a richer soup? Add a little parmesan cheese to the soup base.
Make it ahead: Prepare the soup base ahead of time and refrigerate. When ready to bake, add the bread and cheese topping and bake fresh.

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Greek Couscous Salad

Chef — Wed, 13 Nov 2024 01:13:14 +0000

A light, refreshing, and flavor-packed Mediterranean dish, this Greek Couscous Salad is made with fluffy couscous, crisp vegetables, feta cheese, and a zesty dressing. It’s perfect as a side dish or a light main course and can be prepared in just 20 minutes!

Origin of Greek Couscous Salad

While couscous originates from North Africa, it has been embraced in Mediterranean cuisine, especially in Greek-inspired dishes. The combination of feta, olives, cucumbers, and a lemon-olive oil dressing makes this dish reminiscent of a traditional Greek salad but with a unique twist.

What I Love About This Recipe

This salad is incredibly versatile and easy to make. The couscous absorbs the dressing beautifully, giving it a burst of Mediterranean flavor in every bite. It’s light yet filling, making it a great option for meal prep, picnics, or a quick and healthy lunch.

Also Read : Arugula Salad with Stone Fruit

Greek Couscous Salad

Recipe by RecipeWikkiCourse: Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

245

kcal

Ingredients

1 cup couscous
1 cup boiling water or vegetable broth
½ cup cherry tomatoes, halved
½ cup cucumber, diced
¼ cup red onion, finely chopped
¼ cup Kalamata olives, sliced
¼ cup feta cheese, crumbled
¼ cup fresh parsley, chopped
2 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tsp red wine vinegar
½ tsp dried oregano
Salt and pepper to taste

Directions

Prepare the couscous: Place couscous in a bowl, pour over boiling water or broth, cover, and let sit for 5 minutes. Fluff with a fork.
Chop the vegetables: While couscous is absorbing, prepare the tomatoes, cucumber, red onion, olives, and parsley.
Make the dressing: In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, dried oregano, salt, and pepper.
Assemble the salad: In a large bowl, combine the couscous, chopped vegetables, feta cheese, and dressing. Toss well to coat.
Chill and serve: Let it sit for 10 minutes before serving to allow the flavors to meld.

Notes

For extra protein: Add chickpeas or grilled chicken.
Make it gluten-free: Substitute quinoa for couscous.

The post Greek Couscous Salad appeared first on RecipeWikki.

Cottage Cheese Tomato Soup

Chef — Thu, 07 Nov 2024 14:52:58 +0000

A creamy, protein-packed twist on classic tomato soup, this dish blends tangy tomatoes with smooth cottage cheese for a rich and satisfying meal. Perfect for chilly days or a quick, nutritious lunch.

Origin of Tomato Soup

Tomato soup has been a staple in many cuisines, particularly in Italian and American cooking. Traditionally made with tomatoes, broth, and cream, this version incorporates cottage cheese for extra creaminess and protein, making it both comforting and nutritious.

What I Love About This Recipe

I love how this soup balances creamy and tangy flavors while offering a good source of protein. The cottage cheese melts into the soup, creating a velvety texture without the heaviness of cream. Plus, it’s super easy to prepare and pairs perfectly with crusty bread or a grilled cheese sandwich.

Also Read : Mexican Tinga (Tinga de Pollo)

Cottage Cheese Tomato Soup

Recipe by RecipeWikkiCourse: Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

194

kcal

Ingredients

1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
4 cups tomatoes, chopped (or 1 can crushed tomatoes)
2 cups vegetable or chicken broth
1 tsp dried basil (or 1 tbsp fresh basil, chopped)
½ tsp dried oregano
½ tsp red pepper flakes (optional)
Salt and black pepper to taste
1 cup cottage cheese
1 tsp honey or sugar (optional, to balance acidity)
½ cup milk (optional, for extra creaminess)
Fresh basil and black pepper for garnish

Directions

Heat olive oil in a large pot over medium heat.
Add chopped onion and sauté until soft and translucent.
Stir in garlic and cook for another 30 seconds.
Add chopped tomatoes, broth, basil, oregano, red pepper flakes, salt, and black pepper.
Bring to a boil, then reduce heat and simmer for 15-20 minutes until tomatoes break down.
Blend the soup using an immersion blender or transfer to a blender until smooth.
Stir in cottage cheese and blend again until fully incorporated and creamy.
Add honey or sugar if needed to balance acidity.
For extra creaminess, stir in milk and heat gently without boiling.
Serve hot, garnished with fresh basil and black pepper.

Notes

Texture Preference: If you like a chunkier soup, blend only half of the mixture and leave some tomato pieces

The post Cottage Cheese Tomato Soup appeared first on RecipeWikki.

Creamy Tomato Bean Soup

Chef — Tue, 05 Nov 2024 18:52:44 +0000

A rich and comforting soup that combines the velvety texture of tomatoes with the hearty goodness of beans. This creamy tomato bean soup is packed with flavor, nutrition, and warmth—perfect for cozy nights or a quick, wholesome meal.

Origin of Creamy Tomato Bean Soup

Tomato soup has long been a staple in various cuisines, from Italian bisques to American classics. Adding beans to the mix enhances its nutritional value, making it a hearty dish inspired by Mediterranean and Latin American traditions where beans are often used to add protein and fiber to meals.

What I Love About This Recipe

I love how this soup is both creamy and hearty, making it a satisfying meal on its own. The beans add texture and protein, while the tomatoes bring a rich depth of flavor. It’s also incredibly easy to make and perfect for meal prepping.

Creamy Tomato Bean Soup

Recipe by RecipeWikki

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

235

kcal

Ingredients

2 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 can (14 oz) diced tomatoes
1 can (15 oz) white beans (cannellini or navy beans), drained and rinsed
2 cups vegetable broth
½ cup heavy cream or coconut milk (for a dairy-free option)
1 tsp dried basil
½ tsp dried oregano
½ tsp smoked paprika (optional)
Salt and pepper, to taste
Fresh basil or parsley, for garnish

Directions

Heat olive oil in a pot over medium heat.
Add onions and sauté until soft, about 3-4 minutes.
Stir in garlic and cook for another 30 seconds.
Add diced tomatoes, white beans, and vegetable broth.
Bring to a simmer and let cook for 10-15 minutes, allowing flavors to meld.
Use an immersion blender to puree the soup until smooth (or blend in batches using a blender).
Stir in heavy cream (or coconut milk), dried basil, oregano, smoked paprika, salt, and pepper.
Simmer for another 5 minutes, then taste and adjust seasoning if needed.
Serve hot, garnished with fresh basil or parsley.

Notes

Vegan Version: Use coconut milk instead of heavy cream and ensure your broth is plant-based.

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