Smoky Tomato Soup and Buffalo Chicken Grilled Cheese II GOODMORNING AMERICA
Smoky Tomato Soup and Buffalo Chicken Grilled Cheese
#Smoky #Tomato #Soup and #Buffalo #Chicken #Grilled #Cheese
Ingredients
For the Soup:
2-3 slices thick cut bacon
1 yellow onion, chopped
2-3 cloves garlic, smashed
1 tablespoon smoked paprika
1-2 pinches crushed red pepper flakes
1 (28- ounce) can whole San Marzano tomatoes
2-3 cups chicken or veggie broth (or can use water if you don’t have any)
1-2 pinches sugar
1/4 cup cream (optional, for garnish)
1 tablespoon chopped fresh tarragon (or could use basil or oregano), plus more for garnish
Salt & pepper
For the Grilled Cheese:
8 slices thick-cut bacon
2 cups shredded chicken
1/2 cup Frank’s Wing Sauce
8 slices rustic bread
Butter
2 cups freshly shredded pepper jack cheese
1 cup Gorgonzola dolce (or regular blue cheese is fine too)
Directions
Fry whole bacon slices in a large, heavy bottom pot (such as a dutch oven) until crispy. Remove to paper towels to drain. (If making grilled cheese, reserve for the sandwiches. Otherwise, eat or use for something else. Could even crumble them over the top of soup if desired.)
Remove all but 2 tablespoons of bacon fat. Sauté onions and garlic in the 2 tablespoons of bacon fat until soft and translucent, about 8 minutes. Add smoked paprika and red pepper flakes and cook 30-60 seconds until fragrant. Pour in tomatoes (with any sauce from the can) and broth. Add sugar. Bring to a boil. Cover and reduce heat to medium low and simmer for 20-30 minutes.
Add whatever fresh herbs you are using and purée using an immersion blender. Cook for another 5 minutes or until soup has thickened to desired consistency.
Season to taste with fresh cracked pepper and sea salt. Serve with a swirl of cream (optional) and topped with additional herbs alongside Buffalo Grilled Cheese sandwiches.
For the grilled cheese: Fry additional bacon slices and remove to paper towels to drain. (If you are also making the soup, you should already have 3 cooked.)
While bacon is frying, combine shredded chicken and hot sauce in a small saucepan. Heat over medium until warmed through.
Butter bread. Put 1/2 cup shredded pepper jack (or more if you desire) on one side of the bread. Top with warm buffalo chicken. Spread Gorgonzola on the other side of the bread and top with 2 bacon slices. Combine into a sandwich and fry over medium heat until golden brown on both sides and cheese is melted.
Reprinted from E is for Eat, courtesy of Jaymee Sire.
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