Grilled Cheese & Tomato Soup
Directions
- 1Add tomatoes, bell pepper, onion, and garlic (wrapped in foil) to a baking tray. Season with olive oil, salt, and pepper.
- 2Bake at 400°F for 40 minutes, or until vegetables are charred.
- 3Remove from oven and blend with heavy cream.
- 4Transfer to a stovetop, and add sugar, butter, parsley flakes, chili, and lemon. Add more heavy cream if needed.
- 5Cook bacon until crisp, then remove and set aside, reserving bacon fat.
- 6Sauté onions and shallots in bacon fat for 15 minutes.
- 7Add minced garlic, brown sugar, maple syrup, cooked bacon, and apple cider vinegar.
- 8Simmer for 5 minutes; set aside.
- 9Spread mayonnaise sauce on both sides of bread slices.
- 10Place bread slices in a pan on low heat.
- 11Add bacon jam and cheese to bread, then add bacon slices.
- 12Cook slowly until bread is golden brown.
Ingredients
- 1 can peeled tomatoes from San Marzano can
- 1 bell pepper
- 1 white onion
- 1 whole garlic
- 0 olive oil
- 0 salt
- 0 pepper
- 1 tbsp sugar
- 1 tbsp garlic
- 0.25 cup heavy cream
- 1 tbsp butter
- 1 tsp parsley flakes
- 1 tsp chili
- 1 squeeze lemon
- 5 slices bacon
- 1 white onion
- 2 shallots
- 2 minced garlic
- 0.5 cup brown sugar
- 0.33 cup maple syrup
- 0.33 cup apple cider vinegar
- 0 gruyere cheese
- 0 cheddar cheese
- 0 pepper jack cheese
- 3 pieces bacon
- 4 tbsp mayonnaise
- 0.5 tbsp fresh herbs
- 0.5 tbsp garlic powder
Equipment
ovenblenderfrying panknife
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