Jalapeno Popper Grilled Cheese/Tomato Soup

This is one of the best recipes for those cold winters night.  I found the jalapeno popper grilled cheese recipe from another blog http://www.closetcooking.com.  It is really delicious!

This soup I received from my sister Tara which was passed along from one of her friends. It is SO good. If you have ever had the Nordstrom Tomato Basil soup it is VERY similar may be even better.

See the Recipe's below!


Jalapeno Popper Grilled Cheese

Ingredients

• 2 jalapeno peppers, cut in half lengthwise and seeded
• 2 slices sour dough bread
• 1 tablespoon butter, room temperature
• 1 tablespoon cream cheese, room temperature
• 1/4 cup jack and cheddar cheese, shredded
• 1 tablespoon tortilla chips, crumbled

Directions

1. Place the peppers on a baking sheet with the cut side facing down.
2. Place the baking sheet on the top shelf in the oven and broil until the outer layer of the skin has blackened, about 8-14 minutes.
3. Place the peppers in a zip-lock bag or other sealable container, seal and let them cool until you can handle them, about 20 minutes.
4. Remove the skins from the peppers. The skins should easily "pinch" off.
5. Assemble sandwich and grill until golden brown and the cheese has melted, about 2-3 minutes per side.

Tomato Soup

1/2 Stick Butter (I use Land O'Lakes Light Butter)

1 Onion Finely Chopped

2 Carrots thinly sliced

2 Cloves Minced Garlic

1/2 tsp Thyme

1/2 tsp Crushed Red Pepper

1 Bay Leaf

2- 28oz Cans Crushed Tomatoes in puree

6 C Chicken Broth

1/2 C Cream (I used fat free half and half)

3/4 tsp Fresh Rosemary Minced

2 tsp finely grated lemon peel (I used about 1 tsp)

Melt butter in a large sauce pan.  Add next five ingredients to melted butter.  Cook and cover for five minutes or until onion/carrots are tender. Add Tomatos and Broth. Cover and cook for 40 minutes. Discard bayleaf. Season with salt and pepper. Whisk cream, rosemary, lemon peel together and add to soup. 

Enjoy!