This grilled cheese and tomato soup recipe has more flavor and half the calories:
Combine the cheese, pimentos, jalapeño, scallions, yogurt, mayonnaise, and a few shakes of Tabasco in a mixing bowl.Heat a bit of butter in a cast-iron skillet or non- stick pan over medium heat.
Cook the sandwiches, turning once, for about 10 minutes, until golden brown on both sides and the cheese is melted .3 lbs Roma tomatoes, halved lengthwiseSalt and black pepper to tastePreheat the oven to 425°F. Place the tomatoes cut side up on a baking sheet and drizzle with olive oil. Place the garlic cloves in the center of a sheet of aluminum foil, drizzle with olive oil, and fold to create an enclosed packet.Transfer the tomatoes and garlic to a blender, add the olive oil, and purée.
Transfer to a pot, stir in the chicken stock, and simmer for 15 minutes. Season with salt and black pepper.
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