Grilled Cheese Sandwich & Tomato Soup (I can't believe this trick worked) | Weeknighting
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Grilled cheese and tomato soup is one of the most delicious and easy-to-make food combos out there. Upgrade your kitchen with Misen’s amazing cookware …
Lit !! 🔥 🔥 💣💣 can’t wait to try the baked technique. Thank you
Again a great video!
Keep up the excellent work!
I'm looking forward to another awesome upload!
Take care and stay in touch! 🌻🌞🌻
Anyone who can enhance an American classic like that can use “lit”, regardless of age!
People who 🤙 can definitely say lit!
You cannot say lit, no, and you were never allowed to.
My mouth was watering the whole time I watched this, seriously. Will make next week. I only use kraft whole milk American for my gc. But a touch of gruyere for flavor..i will try.
I love Heinze big red soup and do same.
I will definitely be trying the soup and sandwich…looks amazing 🤩
Hey Brian, loved your soup recipe made for my hubby last night super easy and so smooth, but I did make a funny mistake! I put to much of the chili in it and turned out way spicy…” beware of the chili “ love your energy!
that does look good! made me a bit hungry.
Loving the end lmao! Defo making this!
I was JUST thinking about how this is my favorite cold weather comfort meal.
Bri, Bri, Bri…when is the cookbook coming? That would be so…wait for it…LIT!!
Yeah, if 58 year old women can say it, so can 34 year old men. But, dude. The cookbook? Please?!?
Just made this fantastic tomato soup with my favorite san marzano canned tomatoes I had on hand. What a great recipe! Thank you so much for your videos. I have been cooking for many years and I've learned a ton from your channel in the last few months.
I can't believe you said lit. I'm suing you.
6:16 Still using retarded units? Upgrade to metric dude
Brian, where do you buy your plastic round containers you use to (temporarily) store your products during mise en place? Thanks a lot!
Have you tried Kenji Lopez / serious eats technique for using gelatin and evaporated milk to make your own processed melty cheese? It allows you to control the flavour but still get the texture
For us non-Americans who have no idea what "American cheese" is, Welsh Rarebit is the bomb when you want cheese on toast. I do it with a roux, some mustard, some decent cheddar, Worcestershire sauce, and Guinness, on sourdough toast. Make sure you have enough of that black gold to enjoy on the side. For a healthy option, garnish with a bit of parsley.
Nicely executed. I've done this quite similarly, except for the oven part and the "frosting" is really cool. I once worked at a hotel in Switzerland where my Chef forbade me from blending the tomato soup. I was to only strain it so it would stay red and not turn orange.
Watching this soup recipe, I started to think about a pasta sauce. What if you put all the ingredients (canned tomatoes, onions, garlic, salt, and herbs) and meats in a oven proof pot on like 200ish for several hours? Stir occasionally. And adjust for seasoning when done. You might need to sear the meats separately first, but it would be easier than a long simmer on the stovetop.
Total comfort foods. Maybe I will see if I can get Paula and the other Brian Lagerstrom to make this for me. teehee.
lol brian loves his thin bread slice flex so much
du pont coating is not good for your health
Deconstructed Pizza
Gotta say it again, I love the weeknighting videos. Short easy recipes to make with a busy family. Keep it up.
Looks great!!!
I am quite a fan of your recipes, but garlic does not belong in a tomato soup. Garlic changes this dish into something entirely different.
Hi Bri, I tried the tomato soup recipe this evening and it was great. I used smoked paprika instead of the adobo ingredient and was pleased with the result. Using the chinois to get the silky texture for the soup is a great idea too.
I would love to spend a day or two Just brainstorming and cooking with you. You make me feel like I can still do it.
Love you bro, but ditch than non-stick and use some well-seasoned cast iron. It's just as non-stick, and distributes heat way more evenly. I cook omelettes in my cast iron all the time, no sticking. Proper seasoning and he management are key.
Trust me (I'm a doctor) – mayo being included in the bread coating of a grilled cheese is SPECTACULAR. Also, if you want to be extra-old-guy-cringey, you gotta say "it's litty"
I'm a 38 year old biology teacher and I say lit so go for it buddy.
Put on a mask
I am crazy about this new soup technique, can't wait to try it—you're a genius!
Looks divine; gonna try both soon and thank u!!
problem with misen is that it is a $30 pan but they want 65. I will stick with the Restaurant supply pans
Making 34 look like a fun time.
Love this video. How to answer the age old debate of butter vs mayo? Just use both.
Just the dopest, keep sharing the love.
I made the tomato soup tonight for dinner and OMG it was amazing 🤩 😋 I didn’t have time to put it all together after work, so I threw everything in the crockpot at lunch, and ready at 5:00pm. It was absolutely perfect! Thank you Brian, I love your videos ☺️☺️
I am reminded of the America's Test Kitchen "grown-up" grilled cheese sandwich and roasted tomato soup episode from a few weeks ago!
I like that soup method. I'll need to try that. Great video.
The word 'lit' is still legit.
I'm going to try this method for my tomato soup next time. I normally am more a bisque person myself, but I do love olive oil… Maybe I could use garlic-infused olive oil?
It's time for us to work together
Stay safe and stay connected thanks
Great job nice sharing
This looks yummy and so healthy
Perfect video for Winter. Bravo!