Grilled Cheese & Tomato Soup Bake

I loooove grilled cheese and tomato soup and what better way to change up this classic than by making a bake. When I came across this recipe on Taste of Home, I had to make it!

Ingredients

• 3 ounces reduced-fat cream cheese
• 1-1/2 teaspoons dried basil, divided
• 12 slices Italian, sourdough or rye bread (1/2 inch thick)
• 6 slices part-skim mozzarella cheese
• 6 tablespoons butter, softened
• 1/2 cup tomato paste
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1-3/4 cups 2% milk
• 2 large eggs
• 1 cup (4 ounces) shredded Italian cheese blend or part-skim mozzarella cheese

Directions

1. Preheat oven to 350°. In a small bowl, mix cream cheese and 1 teaspoon basil until blended; spread onto six bread slices. Top with mozzarella cheese and remaining bread. Spread outsides of sandwiches with butter. Arrange in a greased 13x9-in. baking dish.
2. In a small saucepan, combine tomato paste, garlic, salt, pepper and remaining basil; cook and stir over medium heat 1 minute. Gradually whisk in milk; bring to a boil. Reduce heat; simmer, uncovered, 4-5 minutes or until thickened, stirring frequently. Remove from heat.
3. Whisk eggs in a large bowl; gradually whisk in a third of the milk mixture. Stir in remaining milk mixture; pour over sandwiches. Sprinkle with Italian cheese blend.
4. Bake, uncovered, 25-30 minutes or until golden brown and cheese is melted. Let stand 10 minutes before serving. Yield: 6 servings.

Bacon Beer Cheese Soup

You had me at bacon!

Ingredients -
6 slices thick cut bacon
1 pound boneless skinless chicken breast
¼ cup butter
¼ cup flour
2 teaspoons garlic powder
2 teaspoons ground chile de arbol (or cayenne pepper; to taste)
1 teaspoon smoked paprika
1 teaspoon kosher salt
1 teaspoon pepper
1 cup beer, Belgian style wheat beer (Blue Moon)
1 cup chicken broth
2 cups half and half
8 ounces mild cheddar cheese, shredded
1 teaspoon Worcestershire sauce
chives
croutons

Directions -
Warm an 8 quart pot over high heat.  Using clean scissors; cut bacon into pot.  Cook bacon until lightly crisp, stirring occasionally.

Meanwhile, cut chicken into bite size pieces.

Remove bacon from pan and place on a plate.  Add chicken into bacon grease to cook.  Stir occasionally until chicken is cooked through.  Remove chicken onto plate with bacon.

Cut butter into 1 tablespoon pieces and add to pan drippings.  Whisk in flour and spices.   Add beer, broth and half & half.  Whisk to combine and bring to a bubble.  Add cheese whisk to combine, stir until you have a smooth mixture.  Add Worcestershire sauce, chicken and bacon.  Stir to combine.

Allow to simmer until ready to serve, stirring occasionally.

Garnish with chives and croutons. 

Source - The Slow Roasted Italian

Potato Soup

Ingredients:
2 1/2 pounds baby red potatoes, sliced into small bite sized pieces
1 regular package uncooked bacon, finely diced
1 medium onion, diced
1/4 bunch celery, diced
8 cups milk
4 cups chicken stock or broth
1 teaspoon salt
1 teaspoon seasoned salt
1 teaspoon black pepper
1 cup salted butter
1 cup flour
1/2 bunch freshly chopped parsley
1 cup whipping cream
***For garnish:***
Shredded cheese
fried bacon bits
chopped green onions

Directions:

1. In a Nonstick 12-Quart Stockpot , boil potatoes in water 10 minutes. Drain and set the potatoes aside until the end. 

2. In sauté pan, cook bacon until crisp.  Drain bacon fat and place on paper towel over plate to drain more.  

3. Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes. 

4. To the large pan that you boiled the potatoes in, add milk, broth, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil. 

5. In small, heavy saucepan melt butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. 

6. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Let simmer for about 30 minutes or until flavors are incorporated. 

7. Stir in parsley, reserved potatoes, bacon (reserve some for garnish if desired), celery, onions and cream. 

8. Garnish with cheese, bacon bits, green onions or all three. Serve hot!


Source - Tips From A Typical Mom

Cream of Crab Soup

INGREDIENTS:

1 pound Maryland jumbo lump crab meat
1 tablespoon fresh parsley
3 teaspoons OLD BAY Seasoning
1/4 cup butter
2 pints heavy whipping cream
1 quart half and half
cornstarch
1/2 teaspoon salt
1/8 teaspoon pepper
1 pint milk

DIRECTIONS:

Bring milk, half and half, and heavy whipping cream to a boil. Add crab meat, fresh parsley, Old Bay Seasoning, butter, salt and pepper. When it starts to boil, make a paste of cornstarch and water to thicken soup.


This recipe is credited to Ms. Charlese Smith and is the Grand Prize Winner in the Soup Division of the 53rd Annual National Hard Crab Derby held in Crisfield, MD.

Loaded Baked Potato Soup

Ingredients:
8 slices bacon

3/4 cup diced celery
1 diced onion
6-8 Russett potatoes peeled & cut into 1-inch pieces
6 cups chicken stock
2 tbsp unsalted butter
2 tbsp all-purpose flour
1 cup whole milk
1/2 cup heavy cream
Shredded cheddar cheese
Sour cream
Sliced scallions

Directions:
1. Cook bacon in a large pan until crispy, transfer bacon onto paper towel lined plate & transfer 1/4 cup of bacon drippings into a separate large pot.
2. With bacon drippings on medium-low, add the celery and onions to the pan and cook, stirring occasionally, until onions are translucent.
3. Increase heat to medium and then add the potatoes, stirring to combine. Cook the potatoes for 5 minutes, stirring occasionally, then add the chicken stock. (The chicken stock should just cover the potatoes, so depending on your pot, you may have to add more stock.)
4. Bring the soup to a simmer then cover the pot and cook the soup for 10 minutes, or until the potatoes are fork-tender.
5. In a separate saucepan, melt butter over medium heat. When butter is melted, whisk in the flour to make a roux. Stir the roux constantly for 1 to 2 minutes until it's pale golden colored, then whisk in the milk. Bring the mixture to a boil and cook it, stirring constantly, until it's thickened slightly (for just a minute or two, until you get the consistency of gravy).
6. Whisk the milk/roux mixture into the potato mixture and cook the soup for 5 minutes over medium-low heat.
7. Remove the soup from the heat. Transfer 1/3 of the soup to a medium bowl. Using a hand blender, purée the soup that's remaining in the pot until it's smooth. Return the reserved 1/3 of the soup to the pot, stirring to combine.
8. Stir in the heavy cream and season the soup with salt & pepper. When ready to serve, top each bowl of soup with the cooked bacon, shredded cheddar cheese, sour cream and scallions.

Source: My absolute favorite blog -

Little Baby Garvin