Grilled Cheese & Tomato Soup

I am not a fan of the Pimiento cheese at all, until now! I made this version myself and using better quality ingredients really does make a difference. We love extra sharp cheddar in this household and it sends this grilled cheese over the top. The addition of spicy jalapenos won us over as well, especially with a plant that is still producing peppers in October. So on top of the delicious grilled cheese, this recipe turned out the most delicious dunk-able tomato soup. There are delicate bites of tomato throughout with hints of sweet and savory flavors - just delish! Check it out...

Grilled Cheese       

Serves 4-6

Grilled Cheese & Tomato Soup

ingredients

• 1 1/4 cups shredded sharp cheddar cheese
• 4 oz jar diced pimientos
• 1 jalapeno, seeded & minced
• 1/4 cup finely sliced scallions
• 1/4 cup Greek Yogurt
• 1 Tbsp EVOO Mayo
• few shakes of hot sauce, or 10
• 8 slices bread
• butter

directions

1. Combine the first 7 ingredients in a bowl and mix together. Divide this mixture on 4 slices of bread and top with remaining slices.

2. Heat a cast iron skillet and add a bit of butter. Cook the sandwiches for about 10 minutes on medium head, turning until both sides are browned and cheese is melty and gooey. Let rest on a cutting board for at least 5 minutes before slicing the sandwiches.

Tomato Soup       

Serves 4-6

ingredients

• 3 lbs Roma tomatoes, halved lengthwise
• 2 Tbsp EVOO
• 4 cloves garlic, peeled
• 3 cups chicken stock

• Kosher Salt & Freshly Cracked Black Pepper to taste

directions

1. Preheat the oven to 425º. Place tomatoes cut side up on a baking sheet and drizzle with the EVOO, S&P to taste. Place the garlic in the center of the baking sheet in some aluminum foil, drizzle with oil, S&P and fold to create a packet.

2. Roast for 45 minutes until the tomatoes are soft. Transfer to a food processor and process until to your desired consistency. Transfer to a pot and simmer with the chicken stock for 30-45 minutes. Taste and add additional seasoning while the soup simmers.

Enjoy!

This recipe was adapted from Cook This Not That, Skinny Comfort Foods.