Grilled Cheese with Apple and Bacon & Roasted Tomato Soup

Grilled Cheese with Apple and Bacon & Roasted Tomato Soup

This is a Food Network recipe. The original post can be found here.


Roasted Tomato Soup

  • 2 1/2 pounds assorted tomatoes (heirloom, vine, and plum)
  • 1/2 cup cherry tomatoes, for garnish (optional)
  • 1/2 cup extra-virgin olive oil, plus more for drizzling
  • 6 cloves garlic
  • 2 small onions, sliced
  • Kosher salt and freshly ground pepper
  • 1-quart chicken stock
  • 2 bay leaves
  • 4 tablespoons unsalted butter
  • 1/2 cup chopped fresh basil
  • 3/4 cup heavy cream


  1. Spread dijon mustard on 4 slices country white bread. Top with sliced cheddar cheese, cooked bacon and sliced Granny Smith apple, then top with 4 more slices bread. Butter the sandwiches, then cook in a skillet over medium-low heat until the cheese melts and the bread is golden, about 3 minutes per side.

Roasted Tomato Soup:

  1. Remove the roasted tomatoes, garlic and onions from the oven and transfer to a large stock pot (set aside the cherry tomatoes for garnish). Add 3 cups chicken stock, the bay leaves and butter. Bring to a boil, then reduce the heat to medium and simmer until the liquid is reduced by one-third, 15 to 20 minutes. Remove the bay leaves.
  2. Add the basil to the pot. Use an immersion blender to puree the soup until smooth (or puree in a regular blender and return to the pot). Reduce the heat to low, add the heavy cream and adjust the consistency with the remaining 1 cup chicken stock, if necessary. Season with salt and pepper. Divide among bowls and top with the roasted cherry tomatoes; drizzle with olive oil.