You've never had soup and salad like this. The soup is a creamy tomato garnished with a cheddar dill popcorn and the salad is iceberg lettuce topped with all the fixings of a reuben sandwich.Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/3oBKlr8Rachael Ray creates easy dishes that only take 30 minutes to make. From comfort food to sophisticated fare for company, she puts great food on the table with plenty of time to enjoy her family and friends.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 with Cheddar Dill Popcorn and Reuben SaladRECIPE COURTESY OF RACHAEL RAYLevel: EasyTotal: 30 minActive: 30 minYield: 4 servingsIngredientsTomato Soup with Cheddar Dill Popcorn:1 large onion2 large cloves garlic 2 tablespoons butter EVOOSalt and pepper 1 teaspoon (scant 1/3 palm full) pimenton, smoked sweet paprika1 teaspoon oregano or marjoram1 teaspoon red chili flakes 1 teaspoon sugar or acacia honey 2 cups chicken or vegetable stock 1 can (28 ounces) stewed tomatoes (tomatoes with celery, peppers and onions) 1 can (14 ounces) diced fire-roasted tomatoes 1/4 cup yellow or white cheddar powder 2 tablespoons dry dill 1 teaspoon celery seed1/2 cup popcorn kernels 1 stick butter, melted1/4 cup heavy cream, optional Reuben Salad:About 2/3 cup sour creamAbout 1/3 cup ketchup, Sir Kensington's preferred brandAbout 1/4 cup relish, Wickle's preferred brand About 1 1/2 teaspoons Worcestershire sauce Salt and pepper 1 teaspoon (scant 1/3 palm full) celery seed1 head iceberg lettuce 1/2 pound pastrami 1/2 pound brisket or turkey breast 1/2 pound corned beef 3/4 pound Emmentaler, Swiss, Muenster or Muenster with dill 2 half-sour or garlic deli pickles sliced DirectionsSpecial equipment: immersion blenderGather your ingredients.For the tomato soup: Peel onion and chop, crush the garlic and chop.In a soup pot over medium to medium-high heat, melt butter into EVOO, 2 turns of the pan. Add the onions and garlic to the pot, season with salt, pepper, pimenton, oregano or marjoram and red chili flakes. Partially cover and soften 5 minutes.Meanwhile, for the Reuben salad: In a mixing bowl, combine sour cream, ketchup, relish, Worcestershire, salt and pepper.Core and quarter the lettuce and thinly slice each quarter wedge.Stack and slice the deli meats and cheese into 1-inch wide strips.To the soup pot, add sugar or honey and stock and bring to boil for 5 minutes. Add stewed tomatoes and fire-roasted tomatoes, simmer 10 minutes more.Combine cheese powder with dill and celery seed.Pop the popcorn in paper bag, rolled up at the top, about 1/4 cup at a time, on high in microwave, about 2 1/2 minutes. (Or cook corn in 2 tablespoons oil in covered pot over medium-high heat.) Transfer popped corn to a large bowl and top with melted butter and a little salt. Toss with cheese and dill topping.Arrange the sliced lettuce on a large plate. Top with meats and cheese and dressing, then garnish with a few slices of deli pickles. Puree the soup with immersion blender. Stir cream if using into soup and serve. Place soup bowls alongside the soup.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► 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 #RachaelRay #30MinuteMeals #FoodNetworkTomato Soup w/ Cheddar Dill Popcorn & Reuben Salad | 30 Minute Meals with Rachael Ray | Food Networkhttps://youtu.be/OXHmCItAOrY
