Click here https://betterthanbouillon.com/brian and use code BRIAN at checkout for free economy shipping within the US on 2 or more jars of Better Than Bouillon
☕Like this content and want to show support? Buy me a “coffee” here: https://ko-fi.com/brianlagerstrom
📸INSTAGRAM: https://www.instagram.com/brian_lagerstrom
🔪MY GEAR:
CUTTING BOARD: https://amzn.to/341OgnD
PLASTIC CUTTING BOARD: https://amzn.to/2JioHYR
DIGITAL SCALE: https://amzn.to/30bNZO3
IMMERSION BLENDER: https://amzn.to/36ycPf2
FAVORITE PEELER: https://amzn.to/2HTHeKq
INSTANT READ THERMOMETER: https://alnk.to/h6DEEJA
AMAZON STORE: https://www.amazon.com/shop/brianlagerstrom
**As an Amazon Associate I earn from qualifying purchases**
GRILLED CHEESE AND TOMATO SOUP
Tomato Soup
40g or 1/4 Cup Extra Virgin Olive Oil
300g or roughly 2 Cups 1 Large Yellow Onion, Finely Chopped
40g or 7-6 cloves Garlic, minces
40g or 2 tbsp Tomato Paste
600g or roughly 2.5 – 3 Cups Chicken Stock
2 28oz Cans Whole, Peeled Tomatoes
15g or 1 tbsp Coarse Kosher Salt
35g or 2 tbsp Granulated Sugar
1 Whole Chipotle in Adobo
25g or 2 tbsp Better Than Bouillon Roast Chicken Flavor
1. In a 4 quart stainless steel sauce pan, heat up the olive oil over medium-high heat until shimmering add in onion and garlic, then cook for 5-7 minutes or until translucent and soft.
2. When onions and garlic are soft and translucent, stir in tomato paste and cook until it looks rusty and starts to grip bottom of the pan (1-2 Min)
3. Pour in chicken stock, 2 28-oz cans whole peeled tomatoes, salt, sugar, 1 chipotle and Better Than Bouillon. Be sure to scrape any bits off of the bottom of the pan.
4. Raise heat to high and bring soup to a boil. Once boiling, reduce heat to medium low and bring simmer for 20-25 Minutes, or until tomatoes and onions are fully softened.
5. In 2 batches puree soup until VERY smooth in a blender, most blenders wont be able to blend all soup at once. To account for this, have a container that can fit 4 quarts of liquid nearby to pour blended soup into. Mix all blended soup together and adjust seasoning with salt if needed, and adjust thickness of soup with extra stock if it got thick during cooking.
6. Pour soup into desired bowl and garnish with black pepper, parmesan, chives and olive oil.
Grilled Cheese
115g or 1 Stick Butter, Room Temperature
60g or ¼ Cup Mayonnaise
2 Pieces Texas Toast
2 Slices American cheese
1 Piece Thinly Sliced Aged Provolone
Thinly Sliced Gruyere To Cover
1. In a mixing bowl, combine room temperature butter and mayonnaise and mix with a whisk or rubber spatula until fully combined and smooth.
2. Spread butter mixture on one side of each piece of bread using the back side of a spoon.
3. Place bread on a sheet tray with a rack with butter sides resting on top of each other to avoid mess.
4.Layer cheese on bread in this order: American, provolone, gruyere, American.
5. Get a 10-12″ non-stick pan hot on the stove over medium low heat. Bring it up to 300 F surface temperature and drop in one piece of buttered bread butter side down with the 4 layers of cheese on it. Lower the heat and use your hand or spatula to press down on the cheese for 30 seconds, this will help ensure full contact of the bread.
6. Place second piece of bread on top and flip over when the cooked side is golden brown (3 Min)
When you flip the grilled cheese, press it down slightly with the spatula for 30 seconds and then fry gently over medium low heat until golden brown and cheese is fully melted (2.5-3 Additional Mins)
🎧MUSIC:
EPIDEMIC SOUND https://www.epidemicsound.com/referral/ccpjb3
29 Comments
Nothing beats a Havarti grilled cheese!
Hey Brian, just asking which Gouda u used .. I'm from the Netherlands and there are lots of ageing differences.
If you use 'jong Gouda' it is very blend and milky, use one that says 'belegen' or even older for the tasting cheese.
Very very nice; thank you!!
That cheese pull was borderline pornographic
Going to steal that soup recipe. Also I really liked the cheese comparison!
👏Butter AND Mayo! Why not?! This video is a delight! 😊
As someone who grew up with a toasted sandwich maker I cringed when Bri took a bite,cheese from the sandwich maker was beyond molten in temperature
"Don't ruin simple dishes by adding ingredients that don't belong!"
…proceeds to ruin Tomato Soup by adding chicken stock and chicken bullion.
Bro, I already make so many of your recipes regularly! My GF LOVES grilled cheese and tomato soup, so I'll give this recipe a try next time she asks for it. Thank you, Bri!
OK, I'm 100% certain that I'm inside a simulation. I literally looked up for this combo just yesterday because I out of the blue craved for it for whatever reason and miserably failed because I burnt the butter and toast on pan with very little cheese.. I wanted to check out if Brian had this video and forgot about it.. the release time is exactly when i cooked it too..
A canned tomato buying tip I've learned is to check the ingredients list and get some that just have tomatoes, tomato puree/juice, and salt (and maybe basil if you want it). If it has citric acid or other preservatives*, it's probably watery and doesn't taste as good.
*aside from the aforementioned salt
If ya know the reason I chuckled when I saw the Better than Bullion sponsorship, ya know 😂 congrats on finally getting picked up!
I love Muenster for burgers and grilled cheese(in combo with other cheeses) instead of American, BUT there's such a wide range in quality of Muenster in the states, it's hard to universallly recommend. Black Bear melts wonderfully and has just the right briny flavor, but many others are very bland. I recommend giving it a shot if you find American gets just a little bit too liquid.
hey Bri, we don't even have that size of cans in europe. and that box of stock is not existent at all
NO SUGAR in tomato soup please… Damn
my immersion blender eats your pitcher blender for breakfast. and tomato soup is supposed to be vegan. if by NAIL you mean RUIN, you just went gordon ramsay. well, okay, maybe not THAT bad… your grilled cheese at least melted through like it's supposed to.
All you are missing is thinly sliced green apple and onion to your grilled cheese. Bacon would also be an addition I would add but you could say that is outside of a grilled cheese. What can I say other than I am Canadian and bacon makes everything better.
Bri – how about a video on inductive cooking ?
Hitting that like button before your video starts. Always great recipes with your entertaining dialogue. Thank you 😊🇦🇺
Thanks just found your channel a day ago and I can't wait till incorporate your recipes, techniques and honestly philosophy of cooking! Love it❤
No BTB in the UK for a reasonable price. Any plans to bring them over here?
First off, I ADORE you and your channel!! Second, my wife and I were talking about attempting tomato soup again. We have tried it a couple of times and have been disappointed. You, sir, have come to the rescue. I am MORE than confident this recipe is going to be everything we want and more. THANK YOU.
Now, I come to my comment's brief and affectionately hater part. As a born-and-raised Wisconsinite, I take offense to the phrase "Too aggressively cheesy." That said, I am a Wisconsinite. So, I realize that our worldview may differ from much of the rest of you poor souls in the States who live sadder, less-cheese lives, but "Too aggressively cheesy" is one helluva oxymoron.
Shoot, I plan on making a loaf of sourdough jalapeno cheese bread for this sandwich because WISCONSINITE!! (Btw, I'm just rolling my eyes at any haters who might gripe about me using Wisconsinite four times in one paragraph. Okay, it was obnoxious, but a guy's gotta do what a guy's gotta do 🤪😜.
Brian, THANK YOU for your wonderful content. Keep on rocking the free world!!!!!!!!
The intro to this video is exactly how I feel about home cooking. Sometimes i want simple, but good meals, and a lot of recipes mention "easy to get ingredients everyone has", which somehow turn into very exotic spices and herbs that equate to a week's worth of groceries in price
hey bri – just so you know I use better than bouillon to make chicken stock
You are my favorite
Use soda instead of sugar.
Brian is the best and most homecook-friendly chef out there, I am in awe!
He not only provides different perspectives using different kitchen tools or ingredients, but also tests, explains, and shows you why.
As a college student, I like it when YouTube chefs say "if you don't have/like it, don't worry about it" because I may not want to either pay for a certain higher price ingredient or add hot peppers to my dish.
Just curious, why not add a little bit of baking soda instead of sugar to cut the acid?
I have to chuckle at "boo-yan"