Creamy Tomato Soup with Grilled Cheese "Croutons"

Hey Y'all! IT has been awhile since I have posted last! (I hope you can forgive me!) It is a rainy day here so I thought it would be a perfect day for a big pot of soup. Now we all remember the classic tomato soup and grilled cheese as a kid. The recipe I have for you today is an adult version of that with grilled cheese croutons! Doesn't that just said awesome!

So download the recipe, curl up on the couch, and enjoy your weekend!

Creamy Tomato Soup with Grilled Cheese "Croutons"



INGREDIENTS

2 tablespoons olive oil
1 onion, diced
3 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1 bay leaf
2 (28-ounce) cans whole tomatoes
1/2 cup heavy cream
1 tablespoon brown sugar
3/4 cup low-sodium vegetable broth
1 tablespoon chopped fresh parsley leaves, for garnish

FOR THE GRILLED CHEESE CROUTONS
4 slices wheat bread
2 tablespoons unsalted butter, softened
4 ounces shredded sharp cheddar cheese

INSTRUCTIONS

Heat olive oil in a grill pan over medium-high heat. Spread 1/2 tablespoon butter over 1 side of each bread slice. Turn the slices over and top 2 slices with cheddar and pleace remaining 2 slices of bread on top, buttered sides up. Add sandwich to pan and grill until the bread is golden and the cheese is melted, about 2-3 minutes per side. Let cool for 1 minute and cut into 1-inch cubes.

Heat olive oil in a large stockpot or Dutch oven over medium heat. Add onion, garlic, red pepper flakes and bay leaf and cook, stirring frequently, until onion is translucent, about 3-5 minutes.
Stir in tomatoes and mash, using a potato masher, until broken down into smaller pieces. Stir in heavy cream and brown sugar.

Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes. Remove bay leaf.
Puree with an immersion blender. Stir in vegetable broth until heated through, about 2 minutes; season with salt and pepper to taste.

Serve immediately with “croutons”, garnished with parsley.

Recipe and photo courtesy of damndelicious.net.

Spinach Chicken Pasta Bake

Alright, so I hope you guys enjoyed last weeks recipe as much as I do! Wasn't it just the best cupcake you have ever had! :)

Well this week, I have a main course dish that you are going to just devour! It is a recipe that I tried out this past weekend. Can I just say how good it was!

It is a a recipe for Spinach Chicken Pasta Bake. It is the BOMB!

Here is the recipe and as always Bon Appetite!

10 ounces dry pasta (I used a combination of rotini, farfalle and penne. Any similar size would work.)
2 tablespoons butter
1/2 onion, chopped
2 cloves garlic, minced
4 ounces chive and onion cream cheese
1 cup sour cream (or plain Greek yogurt)
1 cup whole milk, heavy cream or half-and-half (I used half-and-half)
1/2 cup shredded or grated Parmesan cheese
2 cups shredded mozzarella cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
Pinch crushed red pepper flakes (optional)
1 - 1 1/2 cups chopped fresh spinach
2 cups cooked chicken (cubed or shredded)
1/2 cup fresh tomatoes, cut into large chunks (I used grape tomatoes sliced in half)
Fresh basil or parsley, for garnish
Instructions

Preheat oven to 400 degrees.
Coat a medium casserole dish with non-stick spray. (Mine was a 10" round, but a 9 x 13 would work fine.)
Cook pasta in salted, boiling water to al dente. Drain and set aside.
While pasta is cooking, heat butter in a medium saute pan set to medium heat. Add in the onion and garlic. Cook for 3 - 4 minutes to slightly soften veggies. Do not brown.
Add in cream cheese and stir to melt. Reduce heat to low. Stir in sour cream, milk, Parmesan cheese, 1 cup of the mozzarella cheese, salt, black pepper and red pepper flakes (if using). Stir until everything is well-combined and melted. Turn off heat.
Combine the pasta, chicken, spinach and tomatoes in a large bowl.
Add in the sauce and gently stir to coat.
Pour into the prepared baking dish. (I drizzled in a little more half-and-half over the mixture once it was in the baking dish because it looked a little dry to me.)
Top with the remaining mozzarella.
Bake uncovered for about 20 -25 minutes ... or until casserole is bubbly and beginning to brown. Top with basil or parsley for garnish.

Chicken Pot Pie Cupcakes

For my first post I thought I would post one of my favorite recipes. This recipe is great! It is a classic comfort food wrapped up into a cupcake. Who doesn't love that?! Plus, it does not require many ingredients but packs a punch with flavor! Hope you enjoy!

Chicken Pot Pie Cupcakes

Ingredients

• 2 cups of cooked chicken breasts diced
• 1 can cream of chicken soup
• 1 cup frozen mixed veggies
• 1 cup shredded cheddar cheese
• 1/2 tablespoon of  dried thyme
• 1/2 tablespoon of dried basil
• 1 teaspoon onion powder
• 1 teaspoon garlic salt
• 2 (10 oz) cans Pillsbury biscuits

Directions

1. Preheat your oven to 400.
2. In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.
3. Lightly grease a 12-cup muffin tin and place the Pillsbury biscuits into each cup, pressing into the bottom and up the sides.
4. Evenly spoon the pot pie mixture into each biscuit cup. Slide into the oven and bake for about 15 minutes. Check at the 12 minute mark.
5. Let rest for about 3 minutes and dig in!

Let me know what you think in the comments below!

Hey Everyone! This blog has been set up to talk about all things food. We will have postings on the latest trends, technology, and gadgets in the world of food. Of course, I will be posting delicious looking and most importantly, tasting recipes. Check back every Wednesday for an update!

I am a college student that loves to cook. However, I am on a budget so I am trying to navigate this world trying to find cheap and easy food that pack a punch when it comes to flavor. Long are the days of buying a million packs of Ramen.

Thanks for reading! Happy Cooking!