Roasted Red Pepper and Tomato Soup with Grilled Cheese and Bacon Jam Bread Sticks

Ingredients (Roasted Red Pepper and Tomato Soup)

8 ripe tomatoes, tops cut off and quartered

2 red peppers, remove seeds

1 teaspoon bloody mary seasoning (St. Armands Spice and Tea Exchange)

Pinch celery salt

Sea salt

Fresh ground pepper

2 shallots peeled and halved

2 cloves fresh garlic, smashed.

Extra Virgin Olive Oil

Fresh minced chives

Directions

1. Heat oven to 370 degrees.
2. Line a large cookie sheet with parchment paper
3. Drizzle olive oil on parchment
4. Place all ingredients above in a bowl and toss with 2 TBSP. EVOO
5. Pour onto pan and roast in oven for 45-50 minutes until vegetables are tender.
6. Remove and let cool for 10 minutes
7. Pour into Vitamix or blender and puree. If needed add 1 cup hot vegetable or chicken stock.
8. Pour in bowl, garnish with minced chives and grilled cheese sticks (see below)

Ingredients (Grilled cheese sticks)

1 baguette French sour dough cut into 4 pieces.

Assorted cheeses like gruyere, asiago, parmesan

Bacon jam or pepper jam butter

Directions

1. Cut each piece lengthwise and lightly butter. Place in large pan butter side down until lightly brown. (It helps to have a heavy pot pressing down on the bread.
2. Turn bread over and add shredded gruyere cheese, parmesan and aged cheese of asiago. Spread with bacon jam or pepper jelly.
3. Press together and grill until cheese is melted.
4. Remove and let cool slightly before cutting lengthwise. Serve with roasted tomato and red pepper soup and make sure you dip the bread into the soup for extra comfort flavor