Summer Gold Tomato Soup with Cheddar Chili Crisp Grilled Cheese
Difficulty: Easy | Makes: 2-3 Servings
Nothing beats the classic tomato soup & grilled cheese combo. Discover our version with yellow oven-roasted tomatoes and chili crisp fried grilled cheese.
For the Soup
- 1 bag Roland® Oven Roasted Yellow Tomatoes, drained (reserve the oil)
- 1 can Roland® Fire-Roasted Yellow Peppers, drained
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- 2 cups vegetable broth
- Salt & cracked black pepper, to taste
- Roland® Sun-Dried Tomato Pesto, to garnish
For the Cheddar Chili Crisp Grilled Cheese
- 4 slices pale sandwich bread
- 4 slices white cheddar cheese
- Roland® Spicy Chili Onion Crisp, for grilling
- Reserved oil from the Roland® Oven-Roasted Yellow Tomatoes
- Roland® Cornichon or Roland® Dill Pickles, to garnish
Directions
For the Summer Gold Tomato Soup
- Heat 2 tablespoons of reserved tomato oil in a medium sauce pan over medium heat. Add the minced garlic and shallot; sauté until softened and fragrant
- Stir in the oven-roasted yellow tomatoes and fire-roasted yellow peppers. Add the vegetable broth and bring to a gentle simmer. Continue to simmer uncovered for 15 minutes
- Blend until smooth using an immersion blender or countertop blender
- Season to taste with salt and freshly cracked black pepper. Keep warm for serving
For the Chili Crisp Grilled Cheese
- In a small bowl mix the spicy chili onion crisp with a bit of reserved tomato oil. Brush the outside of each bread slice with this mixture
- Layer cheese slices evenly between two slices of bread. Grill in a skillet over medium heat until the bread is golden and the cheese is melted, flipping once (about 3-4 minutes per side)
- Serve alongside yellow tomato soup garnished with a drizzle of sun-dried tomato pesto and pickles on the side
