A Twist on Tomato Soup and Grilled Cheese

Nothing is quite like a warm bowl of tomato soup and grilled cheese on a rainy day. For a variation on the classic, I like to give my tomato soup a little kick with red chili flakes and add a little robustness to grilled cheese by using a blue or gorgonzola.
Click below for the recipes…

Tomato Soup with a Kick
serves 4 as a lunch entree

2 tbsp bacon fat (reserved from cooking bacon) – you can substitute olive oil if you don’t have any bacon fat kicking around
2 cloves garlic, chopped
2 onion, chopped
3 lbs tomatoes, peeled and cut into quarters (you can cheat with canned)
1/4 cup tomato paste
2 tbsp balsamic vinegar
1 tsp sugar
1/2 to 1 tsp red chili flakes (depending on how hot you like it)
1 tbsp marjoram, finely chopped
1/4 cup Arborio rice
1 cup milk
salt and pepper to taste

In a large pot, heat the bacon fat (or olive oil) over medium heat. Add the onions and garlic and cook until translucent.

Add tomatoes, sugar, tomato paste, balsamic vinegar, and red chili flakes. Bring to a simmer then add the Arborio rice. Add milk and simmer for 20 minutes or until rice is tender, stirring once in a while.

Carefully, use an immersion blender to puree soup to desired consistency. If you don’t have one, you can use a food mill or food processor.

Season to taste and serve.


Grilled Blue Cheese Sandwich

Make the same way as you would with a regular grilled cheese, just substitute a good portion of blue cheese or gorgonzola. I like to use a serious white bread with lots of butter for a gooey and delicious sandwich.


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