TOMATO Soup - ULTIMATE crispy GRILLED Cheese - PERFECT Combo

So there you go that's an easy tomato soup and a grilled cheese elevated with those caramelized onions in there. Come on! Oh look at that! Hi everyone welcome to Backyard Chef I'm Rick today we're doing tomato soup grilled cheese. Very easy, very comforting, very tasty, made simply at home using canned tomatoes. Why? Because every day now you'll get these plum-ripe super red delicious vine-on tomatoes. You cut into them and the water it's just water they're terrible and we are going to make a grilled cheese sandwich to go with it because obviously tomato soup grilled cheese the perfect combo. We are going to put caramelized onions in that elevates it Wow over the top. So grab yourself an onion and we are dicing. Okay dice it as big as small as you like so it's nice and straightforward through there. Quite strong those. Right onions in there that's for our soup. Now we have some garlic and we might as well just chop that over as well and chuck it on the onions and then that's done. Nice and straightforward come on. Does it matter how big how small? Nope! It's going to be cooked with the onions and it's going to be liquidized. Onions for caramelizing we want slices of onion. Slices of onion like that. Simple as that. Okay use a mandolin or cut them up slices up to you. Onions in there. Boiling water in there. Bit of butter in there. A little bit of oil in there. Flame on. A little tad of salt and a little pinch of sugar. Lid on. Done. What's going to happen is it's going to steam it's going to boil it's going to break down the onions the oil and butter going to take over and then we're going to fry. That's going to caramelize that. The salt is going to draw out a little bit of moisture. Sugar is going to help caramelize. 12 minutes done. Give them a little turning over in there. Oh they smell strong these. There you go. Okay. Water evaporating look. We put quite a lot in. That's onion juices there look. Nice soft onions. Keep going. Water evaporates. Butter oil takes over. We start to caramelize them down. With having the lid on like that and boiling them in water it's broke them down already very quickly look. And we are ready now to start caramelizing. Now you can leave the lid on if you want but it's more of a pain having the lid on. Take the lid off. The water evaporates. Moisture evaporates. And you can caramelize. You can caramelize in any pan. It doesn't have to be stainless steel. This is the first pan I stuck my hand in and got it out of the cupboard. I'm not really bothered about pans. Obviously if you're using nonstick don't use one of these. So if you're cooking as high as me you have to keep stirring it. Okay if you cook it lower and slower you don't have to stir it as much. Just look at those. Just take them a little bit further and they'll be perfect for what we want. Now you can crisp them up if you so wish. You can brown them all over. But you know we want caramelized onions. And who determines what the caramelization is? You do. These for me in a sandwich. Boom. Perfect. They are bursting with flavor. That is job done. Flame off. I'm going to grab a bowl and put those in. Grab yourself a pan that you're going to use. I've got another stainless one here as it happens. But not to worry. Any pan will do. In there. Oil. Olive oil. Any oil. In there. Butter. Now you don't have to go too high for this. Nice and steady. In there. Onion and garlic. A little bit of salt to help bring that moisture out. A little bit of pepper. Salt and pepper to taste. Start cooking out your rawness from the onion and garlic. So do you want to flavor up your soup? Do you want basil in there? Do you want oregano in there? Anything that you fancy. You know it's up to you. It's your soup. That is a little pinch of Italian herbs. We're going to have an Italian tomato soup. They're going to rehydrate in there with those onions and garlic. That little bit of moisture. Okay. We want to be going in there with a good heap of tomato puree. I'm going to give that just a little cooking in there. Have a go at that rawness of the tomato. The sourness. Cook it in there with the onion and garlic. Now keep an eye on it. We don't want to burn this. Want to go in there with a little bit of sugar. Just to counteract the acidity. That smells absolutely fantastic. Okay. We've got a little bit of cooking going on there. Want to go in with some veg stock. Now you can just use water if you want. Give it a little stir in. Bring it all in there. And we've got this base of our soup now. Some fabulous flavor right there. Look at that. Okay. Like I say, I'm using canned whole tomatoes. In with the tomato juice. And then take a pair of scissors. Okay. A pair of scissors and just chop up your tomatoes in the can. Nice and gently. No mess. Nice little stir on there. And there's a base of our tomato soup. That was easy. So there you go. We're going to bring that up. We're going to cook that for probably about six or seven minutes. Let it all get together. Want to liquidize it. We're going to warm it back up again. Stir through a couple of tablespoons of cream. Tomato soup done. As easy as that. Okay. Turn off your flame. Blend your soup. That's good enough for me. I like that. Now of course you can go as thick as you like. You know just keep cooking it down. It's going to thicken up. Now if you're using cream, low flame or off. A couple of tablespoons of cream in there. Nice and gently. Stir it through. And you now have a creamy tomato soup. Beautiful. Can be stirred. Not a problem. Can be reheated. Nice and slow. Now if you wanted to have split the soup. Because we're going to eat it anyway. But if you wanted to have split the soup. Don't add the cream. Add the cream when you reheat. Okay. You've got your lovely crusty bread. Now you decide. Do you want to make small ones? Or do you want to make a big grilled cheese? I think today we are going to go small. So in there. Yeah. Come on. Come on. Here we go. We've got cheddar. We've got mozzarella. In here I've got one tablespoon of mayo. One tablespoon of butter. Mix them together. Our bread that we're going to use. Don't forget we've sliced this across and we've not sliced it long. That means we're going to get three of these in the pan without a problem. Now what we need to do is mayo up and butter up our bread on there. All the way to the edges. Okay. On there. And that is going to be where we're going to put our cheese. So we need to come on to the other side. Just like that. Same on all of them. On there. There's really nothing hard about this. This is cheddar mozzarella. We're just going to give that a stir through. That means it's all going to be mixed up there. Cheese. On there. Layer of cheese on the bottom. Like that. And get it on. Squash it on. Okay. Now we can only do the bottom layers. Caramelized onions. I mean look at them. Come on. We want caramelized onions down the middle. Like that. There's a whole bunch of flavor going on here. There we go. Top it. On there. Our top. Look at that. On there. Our top. Come on. On there. Top it off. Get as much cheese in there as possible. Now here's where everybody goes wrong with the toastie. Pan. Cold. Cold pan lid. Completely cold pan. End of. Toastie to be. In there. Just like that. Get another one in there. Look. Get this other one in there. So there you are. Complete cold pan. Lid on. Lowest flame possible. What's going to happen is the heat's going to build up in the pan. We're toasting the bottom off. The cheese is going to start melting. Then we're going to flip it and toast the other side. Perfect toasties. There's not lots of butter in there. It's not swimming in the butter. There's no oil. There's no nothing. It's on the bread already. There you go. So I think these want turning over. Let's have a look. Oh look at that. That is a fantastic grilled cheese. And this is that hopeless little one that's going to balance on that little piece of bread under there. Oh come on. Look at those. Remember that little bit of cheese that was left over on the board. It's not going to do anything but melt on there. And then we've used up all the cheese. Lid back on. Carry on. Perfect grilled cheese. Look at those. Flame off. Let's serve up. Oh look at that. That is lush. Look at that. Oh beautiful. Oh oh. Look at that. Oh that is just so perfect. A little bit of parsley. Come on. Look at that. So there you go. That's an easy tomato soup and a grilled cheese elevated with those caramelised onions in there. Come on. Look at that. Gooey in the middle. Perfectly cooked. Oh look at that. That is a grilled cheese with caramelised onions. Look at that. Ho ho. Superb. And you know there's no other way. Straight in. Off the charts. There's nothing better. A fantastic flavoured tomato soup. Grilled cheese. Perfectly grilled cheese. Soft centre. Crunchy outside. Oh come on. Caramelised onions. Woof. Elevated through the roof. Mmm. There's no other way but to get covered. This is a complete meal. Look at the cheese in there with the caramelised onions. Oh come on. Oh looky here. Come on. In here. Oh let's get covered. Oh man. Oh we've got this dangling cheese. There's no other word for it. There's no other words. It's sensational. Perfect tomato soup. Caramelised onions. Oh. And a fantastic grilled cheese. I mean come on. If you like what we're doing don't forget to share with your friends. Tell them they don't have to cook down those tomatoes. Use it from a tin. Get the flavour. Make it easy at home. Delicious. If you do like what we're doing big thumbs up. Subscribe to the channel. Ring that bell. Catch you in the next video. Oh man. Off the charts. Oh so simple. So easy. Delicious.