Cook This!

The Ultimate Comfort Food Combo

An oozing grilled cheese and a cup of warm tomato soup constitute one of the great one-two combos of the comfort food world.

Cook This!

The Ultimate Comfort Food Combo

An oozing grilled cheese and a cup of warm tomato soup constitute one of the great one-two combos of the comfort food world.

Our grilled cheese is a play on that gooey Southern staple, pimento cheese, which diffuses the calories of the cheese with healthy additions like roasted peppers and Greek yogurt. The soup? Pure tomato intensity, thanks to the oven roasting, which concentrates the natural sugars of the tomatoes.

Grilled Pimento Cheese Sandwich


Ingredients

MAKES 4 SERVINGS
1 ¼ cups finely shredded sharp Cheddar cheese
1 jar (4 oz) diced pimentos
1 jalapeno pepper; seeded and minced
¼ cup finely sliced scallions
¼ cup 2% Greek yogurt
1 Tbsp olive-oil mayonnaise
Few shakes tabasco
8 slices bread
Butter

How to Make it

STEP 1
Combine the cheese, pimentos, jalapeno, scallions, yogurt, mayonnaise and a few shakes of Tabasco in a mixing bowl. Divide among 4 slices of bread and top with the remaining slices.

STEP 2
Heat a bit of butter in a cast-iron skillet or nonstick pan over medium heat. Cook the sandwiches, turning once, for about 10 minutes, until golden brown on both sides and the cheese is melted (have patience-an extra minute or two means everything with good grilled cheese!)

Grilled Pimento Cheese Sandwich

Calories

320

Fat

17 g

Saturated Fat

8 g

Sodium

490 mg

Roasted Tomato Soup


INGREDIENTS

MAKES 4 SERVINGS
3 lbs Roma tomatoes, halved lengthwise
2 Tbsp olive oil, plus more for drizzling
4 cloves garlic, peeled
3 cups low-sodium chicken stock
Salt and black pepper to taste

How to Make It

STEP 1
Preheat the oven to 425 degrees F. Place the tomatoes cut side up on a baking sheet and drizzle with olive oil.

STEP 2
Place the garlic cloves in the center of a sheet of aluminum foil, drizzle with olive oil and fold to create an enclosed packet.

STEP 3
Roast the tomatoes and the garlic for about 40 minutes, until both are very soft. Transfer the tomatoes and garlic to a blender, add the olive oil, and puree. Transfer to a pot, stir in the chicken stock, and simmer for 15 minutes. Season with salt and black pepper.

Roasted Tomato Soup

Calories

130

Fat

7 g

Saturated Fat

1 g

Sodium

370 mg