I wouldn't be mad at all for a full length BtB video where you show all the places it can be used. I add that stuff to just about everything!

This is more of a Tomato soup with Grilled cheese video but still good :)

Bri! I've always wanted to start with a recipe like this, add anelli or anellini, some simple meatballs, and make some homemade, adult-stype spaghettios (which I still eat in my late 30s). Do you think I'd need to adjust this recipe to execute on that? Or would it work as-is?

I’ve made your old tomato soupclike 10 times and it always delivers ! Can’t wait to try this one out as well

Always break eggs on a flat surface. You got that part wrong so I ejected your video.

Better Than Bouillon is incredible! I use the Premium Beef flavor on my chili beans, with which I won my pre-Super Bowl chili cook off at work today 🤌

BTB sponsorship! Well done!

I tried this and it came out to be the best pancakes I have ever eaten. I didn't have buttermilk, so I used laban drink or lassi. it came out perfect. keep in mind, these measurements are good to make pancakes for atleast 5 to 6 people.

Personally I strain after the puree. The tomato and vegetable skins are way too gritty. Maybe a can of skinless whole tomatoes.

Get yourself a butter bell, Bri. Keeps your butter at room temperature and super easy to spread. I’ve tried mayo alone, butter and mayo together and room temp butter alone. The butter is superior, but that is obviously subjective. For cheese, grab a block Dutchmark Smoked Gouda. Grate as much as you can fit on the slices of bread using a micro plane. Insanely good! But like you say, pre sliced Gouda is bleh.

That cheese pull got me actin' up something fierce!

2:09 Toamto?

Thank you so much for pointing out that too many professionals take simple things and over complicate them. You are making a real grilled cheese sandwich. What Gordon ramsay calls his "grilled cheese" sandwiches aren't even that. One is a grilled kimchi and cheese, and the other is a short rib sandwich.

My rotting brain literally read Crilled Gheese

Why not use water if the stock is just tasteless cooking liquid?

My favorite cheeses for a grilled cheese are Muenster and Colby-Jack. So melty and tasty.

This is about the cheffiest grilled cheese and tomato soup I’ve ever seen. Who wants to spend this much time and effort for a comfort food meal.

Why do you not use US measurements? Grams makes it hard to convert

Would be much better with a toasted cheese sandwich. I would go with a multigrain bread, too much sugar in white bread, and all that fat is just too greasy.

How does this compare to your roasted tomato soup?

Two quick tips to improve your grilled cheese game beyond what was shown in this video. 1- toast the inside of the bread before adding the cheeses and toasting the outside. This creates even more flavor and texture. 2- some kind of sauce or condiment to cut through the richness of the cheese, mayo, and butter. A single dollop of dijon mustard (i prefer the one with horse radish) will kick your sandwich unti drive. This second step is a bit more optional if you have a tomato soup similar to this one that will cut the richness with that hint of spice. Without it, i think some kind of sauce is needed inside the sandwich.

I use American, Baby Swiss and Provolone.

Love the recipes. Miss the dance.

I gave up on my garlic press a long time ago, but this video led me to take it out again. Now I’m headed to IKEA for a garlic press.

I had a HS friend who came to the US from China. When asked what he liked best about the USA, he said grilled cheese and tomato soup. 😍🍅🧀😂

Brian adds mayo to the butter Me: "You were the chosen one! It was said that you would destroy the Sith, not join them! Bring balance to the Force, not leave it in darkness."

Fontina + Gruyère for the win in my GCS.

KZbinitis = Everyone else is doing it wrong and only you know how to make it right! Please don’t fall into this clickbait trap. It is tired, old and unpleasant.

You really want your grilled cheese to pop? Get your favorite blue cheese and mash it up into a paste and warm it enough to where it's spreadable. Put a layer of that as one of your teases.

It is sketchy using a sponsor in your recipe....but i also agree that it is very good and probably appropriate in this recipe.

I’m a weirdo and toast both sides of the bread. Helps add more texture to an otherwise gooey sandwich.

I think the blender worked a bunch of air into the soup. That's my biggest gripe with using them for stuff like this. They do the same thing to my meal replacement shakes and it makes you bloaty and farty.

I've been down with buttering the outside of the bread for grilled cheese for a long time! Glad to have that confirmed 😂 The mayo thing, though. I've heard of it as a butter substitute, but Adam Ragusea's wife, Lauren, said it tasted mushroomy, and she didn't care for it. I love raw mushrooms but cannot countenance them cooked, so I took her word for it. I mean, if I'm making a grilled cheese I mean business, and I don't feel like having to redo it. But! Butter mixed with the mayo? I'm intrigued. I must give that one a go. ❤ Also in the "which cheese to use" camp, brie is not the go-to for grilled cheese. Ick 😂

Love you guys!

Do you have a philosophical problem with actually using all of the ingredients you prep? You left about 2 Tbsp of chopped onions in your bowl when you added them to your olive oil. Even if it weren’t wasteful (but it is), it’s annoying to whatever poor serf washes your dishes.

You're the man.

Baking 'grilled' cheese in a hot oven is a great way to cook them all the way through, not just to finish them. Bonus points because you can throw 6 or 8 on a large sheet if you're feeding a family or guests. Love your content, keep up the great work!

I’ve never liked American cheese on a grilled cheese, even as a kid. Everyone always says it melts so well, but I always felt that it melts weird and not cheese-like. Like the point of American cheese is that it doesn’t break, but to me melted cheese is supposed to break. The grilled cheese of my childhood is Tillamook cheddar, and to me it’s not a grilled cheese without cheddar.

What about those garlic presses that you roll over the piece of garlic? Are those any good?

I keep a knife in my car for "protection". I just figured out it’s a filet knife! 😂

Does anyone know why my tomato soups always end up acidic? For some reason the tomatoes always get really sour.

Eat in season. Fresh is best.

Well, I have to agree to disagree. I have been cooking eggs for 40 plus years while I have never done it in a restaurant, if the eggs break after cracking them on a flat surface them the eggs are old, period. With practice "flipping" an egg with the pan is not about bringing it a foot off the pan but instead rolling it over itself., no stress no breakage. Have a great day and best wishes!!

Food-Porn !! Good job, my Friend...

For the grilled cheese I also like to put the mayo on the inside of the sandwich as well as the outside. It caramelizes great on the outside and on the inside provides a delightful little zesty tang to the melty cheese 👌

Maybe there's something wrong with me, but i don't need sugar in my tomato soup .. 😅

When I eat out and order any kind of eggs I always ask for the kitchen to warm the plate. A cold plate will cool the eggs so much by the time they get to the table they’re cold. If they don’t or won’t I will not go back again.

"Pointer finger?" What are you, a 5 year old? It's called an "index finger." Welcome to civilization...

Making a mayo-butter is very chefy!

How-da (not good-a)