LINKEDINCOMMENTMORE

Smoky Mountain Cheesecake shows us how to make grilled veggie tomato soup. (6/25/14)

Grilled Cheese With Smoked Butterkase and Sharp Cheddar

1. 8 Ounces Smoked Butterkase (available in Boars Head brand in the deli)

2. 8 Ounces of Sharp Cheddar

3. Hearty White Bread of your choice (we use Cuban at the cafe --Italian would be the closest to that)

4. 8 ounces of melted butter

Cut loaf into 3 approximately 6 inch sections, add 3 slices of smoked butterkase and 3 slices of sharp cheddar, butter each side and add to hot grill. Grill until cheese is melted. Cut on an angle and serve next to the soup.

For the soup

4-6 large tomatoes

4 gloves garlic

1 stalk of celery

1 large onion

1 large carrot

4 ounces of heavy cream

8 ounces of chicken stock

2 tablespoons of butter

1 teaspoon of salt

1 teaspoon of black pepper

1 tablespoon of smoked spanish paprika

Olive oil

Toss vegetables in olive oil before placing on grill so they do not stick, place all the vegetables on the grill on medium heat, cook until everything is softened with a nice char. While the veggies are grilling on the stove in a saucepan add heavy cream, chicken stock, garlic, salt, pepper and butter; heat to a simmer. Once the veggies are done throw those in a food processor or blender. Add sauce to the blender and blend until smooth. Serve in a bowl. Great for dipping your sandwich or eating with a spoon.

Presented by Smoky Mountain Cheesecake

Date: 6/25/2014

LINKEDINCOMMENTMORE
Read or Share this story: http://on.wbir.com/1mqfIR7