Ina Garden has taken comfort food to the next level with a classic tomato soup and grilled cheese sandwich mix, which has been revisited in a unique way. Discover how barefoot Candace elevates her tomato soup recipe to a fun addition.
Ina Garden combines soup and a sandwich in this unique way
What is more comforting Homemade tomato soup With a grilled cheese sandwich? Barefoot Contessa Ina Garden took two famous comfort dishes and combined them together – her once-beautiful genius.
She makes both dishes, but instead of a sandwich on the side, she chops the garden sandwich and makes “fried cheese croutons” on top of the soup.
The bare-footed Condesa tomato soup has a few more flavors that make it even more delicious and comforting, even if it is possible – orzo pasta and a pinch of saffron.
- 3 tablespoons olive oil
- 3 cups yellow onion, chopped
- 1 tablespoon minced garlic
- 4 cups chicken stock
- Crush 1 (28-ounce) tomato
- Large pinch of saffron threads
- Kosher salt and ground black pepper
- 1/2 cup orso
- 1/2 cup heavy cream
- Grilled cheese croutons
Grilled cheese croutons
- 4 (½-inch-thick) slices of country white bread
- 2 tablespoons unsalted butter, melted
- 4 ounces cruiser cheese, minced
Heat the olive oil over medium heat in a large pot or Dutch oven, then add the onions and cook for 15 minutes on medium-low heat. Stir occasionally, then add the garlic and cook for an extra minute. Add stock, tomatoes, saffron, 1 teaspoon salt, 1 tbsp pepper. Stir. Bring to a boil, then change the heat to low. Simmer for 15 minutes.
In another pot, fill with water and 2 tbsp salt, bring to a boil, add the oregano and cook for 7 minutes. Strain and add the pasta to the soup. Stir in heavy cream and simmer for 10 minutes, stirring frequently.
Meanwhile, grill the sandwich using two slices of butter, melted butter and 4 ounces of crme cheese. Allow to cool slightly before cutting into cubes, then top the soup with the fried cheese “croutons”.
Related: Ina Garden weighs in on popular eating trends and some of her picks are amazing
Ina Gordon created a grown-up fried cheese sandwich
The Garden’s use of a grilled cheese sandwich is encouraging, but if you’re looking for a fantastic stand-alone grilled cheese sandwich with a more adult rotisserie, look no further than the Ultimate Grilled Cheese Sandwich with bare feet.
With a combination of cheese, bacon and an unusual ingredient – Parmesan cheese – Garden enhances the flavors for the more adult palate. It is combined with a mustard and mayonnaise spread.
- 12 slices of bacon
- 1 cup mayonnaise
- 1/4 cup Dijon mustard
- 1/4 cup freshly ground Parmesan cheese
- 10 tsp kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 white fullman loaf or sourdough bread, sliced ½ inch thick (12 pieces)
- 6 tablespoons salted butter at room temperature
- 6 ounce aged crme de la crme or comte cheese, grind
- 6 ounces extra sharp cedar, crushed
When the bacon is cooked, toss each slice with the butter and saut the butter side down. Add mustard, mayonnaise, parmesan, salt and pepper and spread on bread. Then add the shredded croutons and cedar cheese and place a small amount of bacon on each sandwich. Fry the sandwiches in a panini press or hot frying pan.