Grilled Cheese and Tomato Soup | The Daily Balance

The Daily Balance

Name: Grilled Cheese and Tomato Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 2
Ingredients: McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; O Organics Basil; Organic Potted Oregano; Morton Iodized Salt, 26 Ounce; Imagine Hearth Bone Broth; O Organics Coconut Cream, Organic; Primo Taglio Mozzarella & Pepperoni Roll; Organic Tomatoes On The Vine; Carrot; Ortega Jalapenos, Hot, Diced; Hot House Red Bell Peppers; Tillamook Medium Cheddar Cheese; Colo-Pac Produce, Inc. Shallots Onions; SIGNATURE SELECTS Sourdough Bread Bowl; Elephant Garlic; Boar's Head Cheese, Gruyere, Hickory Smoked

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Grilled Cheese and Tomato Soup

Serves 215 mins prep45 mins cook

A delicious pairing of grilled cheese with spicy flavors and a comforting red pepper & tomato soup, perfect for a cozy meal.

0 servings

What you need

pepper

bunch basil

bunch oregano

tsp salt

cup bone broth

cup coconut cream

Primo Taglio Mozzarella & Pepperoni Roll

oz mozzarella

fresh tomatoes

carrot

jalapeno

red bell pepper

oz cheddar cheese

shallot

sourdough bread

head garlic

Boar's Head Cheese, Gruyere, Hickory Smoked

oz gruyere

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Instructions

1: Preheat oven to 450 degrees.

2: Cut up all soup ingredients and place on a lined baking sheet.

3: Drizzle with olive oil and seasonings, and cook for 45 minutes.

4: Meanwhile, prepare your grilled cheese by shredding the cheese.

5: Butter both sides of the bread and toast it using the stovetop method.

6: Add cheese and jalepenos, and cook on low until desired meltiness is achieved.

7: Take the roasted veggies and place them in a blender with the broth.

8: Blend until smooth.

9: Serve the soup with a drizzle of coconut cream and basil.

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