Roasted Tomato Soup and Rosemary Focaccia Grilled Cheese.
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Rich, comforting, and perfect for a cozy, elevated meal.This Roasted Tomato Soup and Rosemary Focaccia Grilled Cheese is the ultimate pairing of rustic flavors and indulgent textures. Juicy tomatoes, sweet onion, and red bell pepper roast alongside garlic and creamy feta for a deeply caramelized base. Blended with fresh basil, a splash of cream, and chicken stock, the soup becomes velvety and full-bodied. On the side, ACE® Rosemary Focaccia transforms into golden, buttery grilled cheese layered with sharp cheddar and gooey mozzarella. It’s a warm, satisfying duo — ideal for chilly evenings or anytime you crave a classic comfort dish with a gourmet twist.
INGREDIENTS3 lbs of tomatoes, (any size will do, cut in half if needed)large yellow onion, chopped1 red bell pepper, seeded and chopped1 head of garlic4-5 sprigs of fresh thyme8 oz block of feta cheeseSalt and pepper, to taste1 tablespoon of extra virgin olive oilSplash of cream (about 1/4 cup)2-3 cups chicken stockHandful of fresh basil leaves For Grilled Cheese: ACE Bakery® Rosemary FocacciaCheddar cheese, gratedMozzarella cheese, gratedButter .
INSTRUCTIONSPreheat your oven to 400°FIn a large baking dish, combine tomatoes, chopped onion, red bell pepper, garlic head, block of feta and fresh thyme. Drizzle with olive oil and season generously with salt and pepper. Roast the vegetable mixture in the preheated oven for about 40 minutes or until the tomatoes are soft and caramelized. Once roasted, squeeze the garlic cloves and discard the skins, transfer the mixture into a blender. Add a splash of cream, fresh basil leaves, and chicken stock. Blend until smooth and creamy. Meanwhile, prepare the grilled cheese sandwiches. Drizzle with olive oil on one side of the ACE Bakery® Rosemary Focaccia and spread butter on top. Place a generous amount of grated cheddar and mozzarella cheese. Heat a skillet or griddle over medium heat. Melt butter and place the sandwiches on the skillet and cook until golden brown and crispy on both sides, and the cheese is melted. Serve the roasted tomato soup hot, garnished with a drizzle of cream and fresh basil leaves. Serve alongside the grilled cheese sandwiches. .
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