Smoky Tomato Soup With Mini Grilled Cheese and Bacon Sammies

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READY IN: 1hr 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the oil in a soup pot over med-high heat; add in the chopped bacon; cook until crisp, 2-3 minutes.
  • Using a slotted spoon, transfer the crispy bacon to paper towels to drain and reserve for the mini grilled cheese and bacon sammies.
  • To the same pot, add the garlic, onions, celery, and carrots; season with salt and pepper.
  • Cook for 5-6 minutes, until the vegetables are tender.
  • Scoop the veggies into a food processor, add about 1/2 cup chicken stock and the marjoram, and puree until smooth.
  • Return the pureed veggies to the pot, place back over med-high heat, and add the remaining chicken stock, crushed fire-roasted tomatoes, sugar, and the smoked paprika; bring up to a bubble, stir in the cream, and keep warm over low heat while you make the sammies.
  • Heat some butter in a big skillet over medium heat.
  • While the butter is melting, lay 8 of the bread slices on a cutting board.
  • Top each one with a slice of cheese, a sprinkle of the reserved bacon, some chives, and another slice of bread.
  • Transfer 4 of the mini sammies to the hot skillet and cook until the sandwich is toasted on both sides and the cheese is melted; repeat with the remaining 4 sammies.
  • Serve the smoky tomato soup with some popcorn floating on top and the mini grilled cheese and bacon sammies on the side.
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