Tomato Soup With Bacon Grilled Cheese
Tomato Soup With Bacon Grilled Cheese
This version stirs pesto into the soup and adds bacon to the sandwich for an ideal lunch or dinner for one.
Ingredients:
- 1 teasppon extra-virgin olive oil
- 1/2 small yellow onion, diced small (1/4 cup)
- 1 small garlic clove, minced
- Coarse salt and ground pepper
- 1 can (14.5 ounces) whole peeled tomatoes, torn
- 1 tablespoon heavy cream
- 2 slices bacon
- 2 slices sandiwch bread
- 1 ounce cheddar, grated (1/3 cup)
- Fresh pesto or Salsa Verde (optional)
Directions:
1. In a small pot, heat oil over medium-high. Add onion and cook until translucent, 5 minutes. Add garlic, season with salt and pepper, and cool until fragrant, 30 seconds. Add tomatoes with juice and bring to a boil. Reduce the simmer; cook until onions are soft, 15 minutes. Trasfer to a blender with cream; puree until smooth. (Use caution when blending hot liquids: Remove cap from lid and cover opening with a dish towel.) Season to tasete.
2. In a skillet, cook bacon over medium-high until brown and crisps, 10 minutes; drain on paper towels. Remove pan with fat from heat. Layer 1 bread slice with half the cheese, bacon, and rest of cheese; top with second bread slice. Return pan to heat. Cook sandwich until cheese is melted and bread is browned, 4 minutes, flipping once. Serve with soup, topped with pesto if desired.
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