This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing How To Make Pimento Grilled Cheese & Fire-Roasted Tomato Soup | Rachael Ray

The classic combo of tomato soup and grilled cheese gets a flavorful update thanks to Rach's addition of pimento cheese and fire-roasted tomatoes. 


For the Pimento Grilled Cheese:
  • 2 to 2 ½ cups shredded sharp yellow cheddar cheese or Colby cheese
  • One 3-ounce brick cream cheese (or use a little less than half of an 8-ounce brick of cream cheese), at room temperature
  • One 4-ounce jar chopped pimentos, drained well
  • 2 cloves garlic, pasted or grated
  • 2 teaspoons yellow or Dijon mustard
  • 1 teaspoon hot sauce (Rach's go-to is Frank’s RedHot)
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon paprika or pimenton (smoked sweet paprika), or about ⅓ palmful
  • 4 tablespoons softened butter
  • 12 slices whole wheat bread
For the Soup:
  • 2 tablespoons extra-virgin olive oil (EVOO)
  • 1 large onion, white or yellow, chopped
  • Salt and pepper
  • 2 roasted red peppers, chopped
  • 4 cloves garlic, chopped or thinly sliced
  • 1 tablespoon pimenton (smoked sweet paprika)
  • 3 tablespoons sundried tomato paste
  • 2 cups vegetable or chicken stock
  • Two 28-ounce cans fire-roasted tomatoes
  • About ⅓ cup heavy cream, crème fraiche or Greek yogurt, optional


Serves: 6


For the sandwiches, in a food processor, combine cheese, cream cheese, pimientos, garlic, mustard, hot sauce, Worcestershire, and paprika. Lightly butter one side of sliced bread and build pimiento cheese sandwiches, buttered sides facing out. Preheat a large griddle or cast iron skillet over medium heat when you are ready to grill them. (You can omit butter and griddle the sandwiches in a hot panini press as well.)   

For the soup, heat a soup pot over medium-high heat with EVOO, 2 turns of the pan, add the onion and season with salt and pepper, cook to soften 3 minutes, then add red peppers, garlic, pimenton, tomato paste, and stock. Soften 4-5 minutes partially covered, then add tomatoes and heat through. Puree with stick blender. Reduce heat to low and simmer, then stir in cream, if using, to serve.