Grilled Cheese & Smoky Tomato Soup Recipe

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This Grilled Cheese & Smoky Tomato Soup recipe takes your childhood favorite and adultifies the heck out of it. Smoked gouda and havarti cheese with roasted red peppers on the sandwich. And a smoky, spicy tomato soup that lingers long after the last spoonful.

PREP TIME

10 mins

COOK TIME

40 mins

SERVINGS

4-6

Ingredients

Tomato Soup

  • Olive oil
  • 1 large onion, diced
  • 3-4 garlic cloves, minced
  • 3 carrots, peeled and cut into 1/8ths
  • 1 red bell pepper, deseeded and cut into 1/8ths
  • 2 tsp salt
  • 2 tsp pepper
  • 1 cup water
  • 2 chicken bouillon cubes
  • 1/3 cup basil paste
  • 2 Tbsp honey
  • 1/2 Tbsp liquid smoke
  • 1/2 tsp cayenne (or to taste)
  • 8-10 medium vine ripened tomatoes, blanched and peeled
  • 1/3 cup heavy cream

Grilled Cheese

  • 1 head of garlic, roasted
  • 1 stick of butter, softened
  • Salt
  • Pepper
  • Loaf of sourdough bread (we used jalapeño cheese sourdough)
  • Smoked gouda, shredded
  • Havarti, shredded
  • Roasted red pepper
  • Butter, for cooking

Smoky Tomato Soup served with Grilled Cheese

COOKING INSTRUCTIONS:
Grilled Cheese & Smoky Tomato Soup

Tomato Soup

  1. Heat oil over medium-high heat in medium-sized pot. Add onion and cook until tender. Add garlic and cook for 1 minute or until fragrant. Add carrots and bell pepper and cook until just beginning to soften but not mushy.
  2. Salt and pepper to taste. Add bouillon and water and stir until bouillon is integrated. Stir in basil paste, honey, liquid smoke, and cayenne.
  3. Working one or two at a time, squeeze tomatoes into pot. Stir until well-combined, then simmer for 25-30 minutes.
  4. Using an immersion blender, blend soup until smooth. Add heavy cream. Blend until combined.

 

Grilled Cheese

  1. In a small bowl, combine butter and roasted garlic until well-integrated.
  2. Spread garlic butter mixture on one side of a piece of bread. Repeat with another piece of bread. The buttered sides will be the inside of the sandwich. On one piece, top with equal parts gouda and havarti to taste, then top with a single layer of roasted red pepper strips. Top with other piece of bread.
  3. Melt regular butter in pan over medium heat. Add sandwich and press down with a bit of firmness. Cook for 1-2 minutes or until bread is golden brown. Flip and repeat. Remove from pan and serve with smoky tomato soup.

PAIRINGS:
Grilled Cheese & Smoky Tomato Soup

Chianti Classico

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