Grilled Cheese Tomato Soup Shooter - WTNZ FOX 43 Knoxville, TN

Grilled Cheese Tomato Soup Shooter

February 18, 2014 -


Ingredients: (Makes 4 Portions)


Benton's Bacon- 8 oz. Rendered

Cream Cheese- 6 oz. Whipped

Garlic Roasted- 2 oz.

Green Onions- 3 TSV

Sharp Cheddar Cheese- 3 oz. Shredded

Artisan French Baguette, Sliced ¼"- 8 ea

Butter unsalted melted- 2 oz.


Tomato Roma skinned/ seeded- Fire grilled or torched- 8 ea.

Olive extra virgin- 2 oz.

Red Onions- 6 oz.

Minced garlic – 3 oz.

Sugar- 2 oz.

Tomato paste- 1 oz.

Fresh basil leaves- 3T.

Chicken stock,- Homemade- 16 oz.

Smoked Sea salt- 1 T.

Fresh ground black pepper- 1 tsp.

Heavy cream-8 oz.


Directions-- Slider

Combine cooked bacon thru cheddar cheese. Scoop 2oz of mixture on bread slice,s top sandwich and toast until golden brown in sauté pan with butter or bake in oven.

Directions-- Soup

Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and garlic and sauté for about 10 minutes, until very tender.. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.

Add the cream to the soup and process it with stick blender. Simmer until hot and serve with julienned basil leaves.

For Information Concerning UT's Culinary Program, Please Call 865-974-3181 or

Presented by Chef Eisele, UT Culinary Program

Date: 2/18/2014

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