Redbloom's Tomato Soup and Scallion Pancake Grilled Cheese
Servings
3
Cook Time
40 minutes
Calories
500
For most, a grilled cheese is the ultimate American childhood staple. But as an Asian-American, my "comfort" has always been a blend of two worlds. We’ve reimagined this classic by swapping bread for a crispy, flaky scallion pancake, proving that there really is no such thing as too much cheese. Hearty, gut-healthy, and packed with nostalgia, it’s a warm hug in every bite.
Experience the comfort of homemade tomato soup paired with a unique twist on the classic grilled cheese! This Redbloom Tomato Soup and Scallion Pancake Grilled Cheese recipe is not only a feast for the taste buds but also a delightfully satisfying meal. Perfect for a cozy evening, this combination brings together the richness of tomato soup with the crispy, cheesy goodness of a scallion pancake. - Stephan, CEO of Redbloom
Author:Redbloom
Ingredients
8 tomatoes
4 garlic cloves
4 sweet peppers
1 stalk green onion
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4 tbsp avocado oil
2 tbsp butter
8 basil leaves
4 cups chicken stock or water
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1 tbsp salt
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1 tbsp black pepper
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1 tbsp Redbloom chili oil
1 cup coconut or almond milk
cilantro and green onion for garnish (optional)
1 scallion pancake
cheddar cheese (as much as you like)
Pot
Immersion blender or potato masher
Skillet
Cutting board and knife
Bowl for ice bath
For the Soup
For the Grilled Cheese
Kitchen Tools Needed
Directions
Preparing the Soup
Start by making an X on the top of each tomato and boil them for 30 seconds.
Transfer the tomatoes to an ice bath for 5 minutes, then peel the skin starting at the X.
Shake the peeled tomatoes in a container with a pinch of salt (optional) and refrigerate overnight.
Roast the sweet peppers, then mince them along with the garlic and green onion.
In a pot over medium heat, add avocado oil, butter, garlic, basil, green onion, and the roasted peppers. Stir until golden brown.
Add the chilled tomatoes and chicken stock to the pot. Cover and let it simmer for 10 minutes.
Crush the tomatoes using a wooden spoon, or use an immersion blender for a smoother consistency.
Stir in salt, pepper, oregano, Redbloom chili oil, and coconut or almond milk.
Making the Grilled Cheese
While the soup simmers, fry the scallion pancake in a skillet over medium heat until one side is crispy. Flip the pancake and top with cheddar cheese. Cover the skillet until the cheese melts, then fold the pancake in half.
Serving
Serve the hot tomato soup garnished with cilantro and green onion if desired.
Enjoy the soup with the cheesy, crispy scallion pancake grilled cheese. Dip it in the soup for an extra delight!
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