Michael Symon's Tomato Soup | Symon Dinner's Cooking Out

Michael uses canned tomatoes and coconut milk to whip up a super quick tomato soup that's inexpensive and dairy-free! #MichaelSymon #SymonDinners #FoodNetwork #TomatoSoup Get the recipe ▶ https://foodtv.com/3OOCioO Subscribe to Food Network ▶ http://foodtv.com/YouTube Sun's out, grills out! Chef Michael Symon soaks up the summertime weather and fires up his grill to encourage everyone to get cooking outside with his delicious, easy and crowd-pleasing outdoor dinners. Self-shot from his New York backyard, his series lets you cook along with Michael as he works live fire to show how simple and fun it is to make amazing dishes on the outdoor grill. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Tomato Soup RECIPE COURTESY OF MICHAEL SYMON Level: Easy Total: 1 hr 5 min Active: 35 min Yield: 4 servings Ingredients Olive oil, for cooking 1 onion, diced Kosher salt and freshly ground black pepper 3 cloves garlic, minced One 2-inch piece fresh ginger, peeled and grated One 14.5-ounce can San Marzano crushed tomatoes One 13.5-ounce can full fat coconut milk Parmesan Crisps: 1 cup grated well aged Parmigiano-Reggiano Directions Set up a grill for indirect heat by building the coals on one side only. If using a gas grill, heat one side only to medium-high heat. Place a saucepan over the direct heat side of the grill and add 2 tablespoons olive oil. Add the onions with a pinch of salt, then move to the indirect heat side of the grill and cook until the onions soften, 3 to 4 minutes. Add the garlic and ginger and cook for another 2 to 3 minutes. Stir in the tomatoes and coconut milk. Bring to a simmer and season with salt and pepper. Move to the indirect heat side of the grill and simmer for 30 minutes, stirring occasionally, until all the flavors come together. Puree until smooth in a blender or with an immersion blender. For the Parmesan crisps: Place a large cast-iron pan over the indirect heat side of the grill. Sprinkle 1/4 cup Parmesan in one quadrant of the pan, then continue to create 4 separate circles that are about 3 inches in diameter. Close the top of the grill (your grill should be at 350 degrees F) and bake until golden brown, 3 to 4 minutes. Serve the soup with the Parmesan crisps if using! Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork Michael Symon's Tomato Soup | Symon Dinner's Cooking Out | Food Network https://www.youtube.com/watch?v=Z5hgCE9zNuc