Best Spicy Tomato Cheese Soup Sandra Lee Recipes

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GRILLED CHEESE WITH TOMATO SOUP



Grilled Cheese with Tomato Soup image

Provided by Sandra Lee

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon canola oil
1/2 medium onion, diced
3 stalks celery, diced
2 teaspoons minced garlic
1/2 teaspoon red pepper flakes
Salt and freshly ground black pepper
1 (28-ounce) can crushed tomatoes
2 (14.5-ounce) cans vegetable broth
8 slices whole-wheat bread
4 tablespoons butter
8 deli slices American cheese
1/2 cup grated Cheddar, divided

Steps:

  • For Soup:
  • In a medium pot, over medium heat, add the canola oil. Stir in the onions and celery, and saute until the onions are soft and translucent, about 5 minutes. Add the garlic, red pepper flakes, and salt and pepper, to taste, and saute an additional 2 minutes. Stir in the crushed tomatoes and vegetable broth. Bring to a boil, then reduce the heat to a simmer. Cook, covered for 30 minutes. (Remove 2 cups of soup and reserve it for Round 2 Recipe Chicken Cacciatore.) Add the remaining soup to a blender and puree until smooth. Return the puree to the pot and season with salt and pepper, to taste. Serve hot with grilled cheese sandwich.
  • For Grilled Cheese Sandwich:
  • Heat a large grill pan over medium-high heat. Butter 1 side of each slice of bread. Lay half of the bread, butter side down, in the pan. Put a slice of American cheese on each piece of bread, then sprinkle 2 tablespoons of the Cheddar on top of each piece. Add another slice of American cheese on top of the Cheddar and finally cover with the remaining bread slices, butter side up. Grill until golden brown on both sides and the cheese is melted, about 3 minutes a side. Cut into triangles and serve with tomato soup.

GRILLED CHEESE DIPPERS WITH SPICY TOMATO-CHEESE SOUP



Grilled Cheese Dippers with Spicy Tomato-Cheese Soup image

Provided by Sandra Lee

Categories     main-dish

Time 20m

Yield 4 servings, 10 to 15 sandwiches (depending on loaf size)

Number Of Ingredients 10

1 can condensed Southwest-style pepper jack soup
8 ounces Mexican-style shredded cheese
1 baguette French bread, sliced 1/2-inch thick
1/2 stick butter, softened
Spicy Tomato-Cheese Soup, recipe follows
1 can condensed tomato soup
1 can condensed Cheddar cheese soup
3 cups spicy tomato juice
2 teaspoons hot pepper sauce
1 teaspoon dried basil

Steps:

  • In a bowl, combine condensed cheese soup and the shredded cheese. Spread mixture on baguette slices. Butter the outside of the sandwiches.
  • Heat large frying pan or griddle over medium-high heat. Place sandwiches in the pan and cook until golden brown, approximately 2 minutes. Flip sandwiches and cook second side. Cover frying pan to ensure that the cheese melts. Serve as "dunkers" with mugs of Spicy Tomato-Cheese Soup.
  • Combine all ingredients in a medium saucepan. Heat thoroughly, over medium heat, stirring occasionally.
  • Serve in mugs with Grilled Cheese Dippers.

SPICY TOMATO-CHEESE SOUP (SANDRA LEE)



Spicy Tomato-Cheese Soup (Sandra Lee) image

Make and share this Spicy Tomato-Cheese Soup (Sandra Lee) recipe from Food.com.

Provided by CorriePDX

Categories     Cheese

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

1 (10 3/4 ounce) can condensed tomato soup
1 (10 3/4 ounce) can condensed cheddar cheese soup
3 cups spicy vegetable juice
1 teaspoon hot pepper sauce
1 teaspoon dried basil

Steps:

  • Combine all ingredients in a medium saucepan.
  • Heat over medium heat, stirring occasionally.

Nutrition Facts : Calories 173, Fat 6.8, SaturatedFat 4.2, Cholesterol 17.5, Sodium 1510.6, Carbohydrate 24.9, Fiber 3, Sugar 12.7, Protein 5.6

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