Ree Drummond’s Grilled Cheese and Broiled Tomato Soup | The Pioneer Woman | Food Network

Who doesn’t love grilled cheese and tomato soup? For her spin on this classic comfort pairing, Ree broils the tomatoes for an easy, hands-off preparation that also intensifies the flavor. It is a good idea to make a big batch, as it keeps well in the fridge or the freezer!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

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Grilled Cheese and Broiled Tomato Soup
Recipe courtesy of Ree Drummond
Level: Easy
Total: 16 min
Active: 16 min
Yield: 2 servings

Ingredients

Soup:
10 ounces cherry tomatoes
2 tablespoons tomato paste
3 green onions, sliced
3 cloves garlic, minced
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/2 cup heavy cream
1 tablespoon balsamic vinegar
1 sprig fresh rosemary
2 tablespoons pesto

Grilled Cheese:
4 slices Jewish rye and pumpernickel swirl bread
4 tablespoons pesto
8 slices American cheese
4 ounces Gruyère, grated
1/4 cup mayonnaise

Directions

For the soup: Preheat the oven to broil. Heat a large cast-iron skillet or griddle over medium heat.

Add the tomatoes, tomato paste, green onions and garlic to a small baking dish. Drizzle over the olive oil and sprinkle with salt and pepper. Toss to combine, then place under the broiler to lightly char the tomatoes and cook the tomato paste, about 6 minutes.

Shake the baking dish, then add the cream, balsamic and rosemary. Return to the broiler and cook until the cream has reduced and thickened slightly, an additional 6 to 7 minutes.

Add the tomato mixture to a heatproof blender and puree until smooth. Taste and adjust the seasoning. Divide between two bowls, swirling a tablespoon of pesto into each.

Meanwhile, build the grilled cheese sandwiches by laying out the bread. Spread a tablespoon of pesto on each slice of bread. For each sandwich, lay 2 pieces of American cheese, half the grated Gruyère, then 2 more slices of American cheese on one of the slices. Top with the remaining slices of bread. Spread 1 tablespoon of mayonnaise on the top of each. Place in the skillet, mayo side down. Spread the top of the sandwiches with another tablespoon of mayonnaise each. Toast, flipping as needed, until the cheese has melted on the inside and the outside is golden, 4 to 5 minutes a side. Serve with the soup.

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

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Ree Drummond’s Grilled Cheese and Broiled Tomato Soup | The Pioneer Woman | Food Network

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