GRILLED CHEESE, BACON AND OVEN-DRIED TOMATO SANDWICH
Take your grilled cheese sandwich to a place it's never been before with crispy bacon and tangy tomatoes and five-yes, five!-types of cheese. -Josh Rink, Taste of Home Food Stylist
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Spread 3 tablespoons butter on one side of each slice of bread. Place bread, butter side down, in a large skillet or electric griddle over medium-low heat until golden brown, 2-3 minutes; remove. In a small bowl, combine cheddar, Monterey Jack and Gruyere. In another bowl, mix together remaining 3 tablespoons butter, mayonnaise, Manchego cheese and onion powder., To assemble sandwiches, top toasted side of 4 bread slices with sliced brie and tomatoes. Sprinkle a portion of the cheddar cheese mixture evenly over brie; add fried onion rings. Sprinkle with the remaining cheddar cheese mixture and add bacon; top with remaining bread slices, toasted side facing inwards. Spread the butter-mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.
Nutrition Facts :
TOMATO BACON GRILLED CHEESE
A yummy meal that you and your kids will love! A simple golden brown grilled cheese sandwich with the twist of bacon and tomato. Hope you enjoy!
Provided by MISSY189
Categories Meat and Poultry Recipes Pork
Yield 4
Number Of Ingredients 5
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside.
- Heat a large skillet over medium heat. Spread butter onto one side of each slice of bread. Lay 4 slices of bread, butter side down, in the skillet. Top with a slice of cheese, 2 slices tomato, bacon, and another slice of cheese. Cover with a slice of bread, butter side out. Fry sandwiches until golden on both sides.
Nutrition Facts : Calories 557 calories, Carbohydrate 28.6 g, Cholesterol 104.1 mg, Fat 38.7 g, Fiber 1.8 g, Protein 23.8 g, SaturatedFat 21.4 g, Sodium 1696.1 mg, Sugar 3.9 g
TOMATO SOUP WITH GRILLED CHEESE
Provided by Michael Symon : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the tomato soup: Heat a large saucepan over medium heat and add the oil. When hot, add the onion and a large pinch of salt and cook until starting to soften, about 2 minutes. Add the garlic and cook for an additional minute. Mix in the tomatoes and chicken stock. Add the cream, hot sauce and oregano if using and bring to a simmer. Simmer until thickened and the flavors come together, 20 to 30 minutes. Taste and season with additional salt if needed. Let cool slightly, then transfer to a blender and puree until smooth.
- For the grilled cheese: Heat a large skillet or griddle over medium heat.
- Spread the mayonnaise or melted butter on one side of each slice of bread. Sprinkle the Parmesan over the mayonnaise or butter. Flip the slices and put 4 pieces of Cheddar on 4 of the bread slices. Spread the other bread slices with mustard, if using, and close the slices together to form sandwiches (the mayonnaise and Parmesan should be on the outside).
- Working in batches if necessary, transfer the sandwiches to the skillet and cook until browned and toasted, 2 to 3 minutes per side. Slice and serve with the tomato soup.
GRILLED TOMATO SOUP WITH GRILLED CHEESE TOASTS
This charred tomato soup is the perfect way to say farewell to summer's last tomatoes while welcoming fall and the new school year. We love Havarti cheese for the toasts, because it melts so nicely, but you can try pepper Jack, Muenster or even American.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill for cooking over medium-high heat. Lightly oil the grill grates.
- Drizzle the cut-sides of the tomato halves with olive oil and sprinkle with salt and pepper. Place them on the grill cut-side down until they have very dark grill marks, about 8 minutes. Gently flip and grill on the skin-side to char, about 2 minutes. Lightly drizzle some olive oil on a sheet of aluminum foil. Arrange the onion rounds in one layer on the foil. Drizzle with a little more olive oil and sprinkle with salt and pepper. Place the foil sheet on the grill grates. Grill until the onions develop dark char on both sides, about 5 minutes per side. Turn the grill down to medium for the grilled cheese toast.
- Heat the 1 tablespoon butter in a large pot or Dutch oven over medium heat. Add the grilled onions and cook until soft and translucent, about 3 minutes. Add the garlic and thyme; stir for about 1 minute. Add the tomatoes and all their juices and mash down the tomatoes with a wooden spoon to break them up a bit. Add 2 cups water, 2 teaspoons salt and some more black pepper. Bring the soup to a boil, then turn down to a simmer and cook, about 15 minutes. Take the soup off the heat, and stir in the basil leaves. Very carefully puree the soup in a blender or with a handheld stick blender. When ready to serve, bring the soup back to a simmer, and add the heavy cream. Taste for seasoning. Add more salt, if necessary. If the tomatoes are too acidic, add a little sugar to taste.
- Meanwhile, make the grilled cheese toast: brush the melted butter on both sides of each bread slice. Place the slices on the grill; cook until nicely toasted on the underside, 3 to 5 minutes. Flip the bread and top each with 2 slices of cheese. Cover and cook to melt the cheese and toast the other side, 2 to 3 minutes. Grind a little pepper on each cheese toast. Serve immediately with the soup.
EASY TOMATO SOUP WITH BACON
Provided by Stacey Little | Southern Bite
Categories Appetizer Main Course Soup
Number Of Ingredients 10
Steps:
- In a large dutch oven over medium-high heat, cook the bacon until crisp. Use a slotted spoon to remove the bacon pieces to a plate lined with a paper towel to drain, leaving the bacon grease in the pot.
- Carefully spoon away all but about 4 tablespoons of the bacon grease and return the pot to medium heat. Add the chopped onion and cook for 5 to 8 minutes, or until tender and translucent. Add the garlic and cook until fragrant - about 1 minute. Add the flour and stir to combine. Cook, stirring constantly for about 3 minutes. Add the chicken broth and whisk to combine. Add the tomatoes and sugar*. Add salt and pepper to taste. Bring to a boil. Reduce to a simmer and cook uncovered for 20 to 30 minutes.
- Carefully use an immersion blender to puree the soup until smooth, being sure to keep the blender head close to the bottom of the pot to prevent splattering. Adjust the seasoning to taste. Serve topped with the crispy bacon pieces and a sprinkle of shredded parmesan cheese.
TOMATO SOUP WITH BACON GRILLED CHEESE
This classic combo stirs pesto (or salsa verde) into the tomato soup and adds bacon to the grilled cheese sandwich for an ideal lunch or dinner for one.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- In a small pot, heat oil over medium-high. Add onion and cook until translucent, 5 minutes. Add garlic, season with salt and pepper, and cook until fragrant, 30 seconds. Add tomatoes with juice and bring to a boil. Reduce to a simmer; cook until onions are soft, 15 minutes. Transfer to a blender with cream; puree until smooth. (Use caution when blending hot liquids: Remove cap from lid and cover opening with a dish towel.) Season to taste.
- In a skillet, cook bacon over medium-high until browned and crisp, 10 minutes; drain on paper towels. Remove pan with fat from heat. Layer 1 bread slice with half the cheese, bacon, and rest of cheese; top with second bread slice. Return pan to heat. Cook sandwich until cheese is melted and bread is browned, 4 minutes, flipping once. Serve with soup, topped with pesto if desired.
Nutrition Facts : Calories 611 g, Fat 27 g, Fiber 8 g, Protein 24 g
TOMATO SOUP & BACON GRILLED CHEESE CASSEROLE
Tomato Soup & Bacon Grilled Cheese Casserole is an easy lunch or dinner recipe the whole family will love. This easy casserole is loaded with shredded cheddar cheese, real bacon bits and condensed tomato soup, all sandwiched between two layers of bread.
Provided by Erin
Categories Casserole Recipes
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 400F.
- Take approximately half of the butter or margarine and spread it on six of the slices of bread.
- Cut the slices of bread in half and place them in a single layer, margarine side down, in the bottom of a 9 x 13 inch baking dish.
- Place the shredded cheese, tomato soup, bacon bits, salt and pepper in a large mixing bowl. Stir well.
- Spread the mixture evenly over the bread slices in the baking dish.
- Spread the remaining six slices of bread with butter or margarine and then cut them in half.
- Place the pieces of bread on top of the cheese mixture, margarine side up.
- Place the dish in the oven and cook until the top slices of bread are starting to brown. 26-30 minutes.
- Serve and enjoy!
Nutrition Facts : Calories 643 calories
GRILLED CHEESE WITH TOMATOES AND BACON
Looking for an easy grilled cheese recipe? This Grilled Cheese with Tomatoes and Bacon Recipe from Delish.com is the best.
Categories cook insta weeknight dinners
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Season tomatoes with sea salt and set aside.
- In a large cast-iron skillet over medium-high heat, place bacon in an even layer and cook until crisp, about 3 minutes per side. Transfer to a paper towel-lined plate.
- Spread each piece of bread with a thin layer of mayonnaise. Reduce heat to medium. Place bread in cast iron skillet mayonnaise-side down. Top with layers of gruyère on one half of the bread and provolone on other side. Place sliced tomatoes and bacon on one side of the bread and cover skillet.
- When cheese has begun to melt, top the tomatoes and bacon with another bread slice, mayonnaise-side up. Flip occasionally until both sides are golden brown. Serve immediately.
EASY TOMATO SOUP WITH GRILLED CHEESE
Easy roasted tomato soup served with a simple, extra-cheesy grilled cheese sandwich is comfort food personified. Served with a swirl of cream and fresh basil, it's your childhood favorite all grown up.
Provided by Alida Ryder
Categories Easy Dinner Soup Vegetarian
Time 1h20m
Number Of Ingredients 17
Steps:
- Preheat the oven to 200°c.
- Place the tomatoes (if using canned tomatoes, add all the juices as well) in a roasting tray and add the Balsamic, olive oil, sugar and salt. Stir to combine and place in the oven for 25-30 minutes until the tomatoes are broken down and have started to caramelize.
- In a large pot, sauté the onions in some olive oil until they are translucent and fragrant. Add the garlic and basil and fry for another minute.
- Add the roasted tomatoes, tomato paste and sugar. Stir to combine all the ingredients and pour in the stock.
- Lower the heat and cover the pot. Allow to simmer for 10 minutes.
- Remove the pot from the heat and blend the soup.
- Add the cream and season to taste.
- To make the grilled cheese sandwiches, mix the mozzarella with the cheddar. Add ½ cup cheese to half of the slices of bread. Sandwich with the remaining bread. Butter both sides generously.
- Cook in a non-stick pan, over medium heat until the cheese is melted and the sandwiches are golden brown on both sides.
- Serve the tomato soup with a swirl of cream and fresh basil leaves with the grilled cheese.
Nutrition Facts : Calories 307 kcal, Carbohydrate 14 g, Protein 16 g, Fat 22 g, SaturatedFat 12 g, Cholesterol 60 mg, Sodium 668 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving
CREAM OF TOMATO SOUP WITH BACON-GRILLED CHEESE CROUTONS
You're gonna need a bigger pot-- this dish as an absolute classic!
Time 1h
Number Of Ingredients 1
Steps:
- HEAT olive oil in a large pot over medium-high heat. Add onion, celery, carrot and garlic. Sauté for 5-6 minutes. Add tomatoes, bay leaves and thyme. Cook, stirring occasionally for 3-4 minutes. Pour in vegetable broth. Bring to a boil, reduce heat and simmer for 20-30 minutes. Remove from the heat. REMOVE bay leaves and sprig of thyme. Break up 2 slices of bread and add to the soup. Using a hand blender or regular blender, puree soup until smooth. Return to the stove over low heat. ASSEMBLE grilled cheese for croutons. Sprinkle 1/3 cup (60 mL) of grated cheese over each of 4 slices of bread. Divide the bacon bits between the bread, sprinkle with remaining cheese and top with remaining bread. Butter each side of the sandwich. HEAT a large non-stick skillet over medium heat. Grill cheese sandwiches for 3-4 minutes per side or until golden. Remove from the pan to a cutting board and cut into 1-2 inch (2.5-5 cm) squares. STIR cream into soup and heat through. Season with salt and pepper. Ladle hot soup into serving bowls and garnish with fresh basil and bacon-grilled cheese croutons. Serve immediately.
TOMATO SOUP WITH GRATINEED GRILLED CHEESE
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a medium pot of water to a boil and fill a large bowl with ice water. Core the tomatoes and cut a shallow X into the skin on the bottom of each with a sharp knife. Boil the tomatoes just long enough for the skin to be easy to peel, about 20 seconds. Transfer to the ice bath to cool. Peel the tomatoes, quarter them lengthwise, and remove the seeds. Coarsely chop the flesh.
- Melt the butter in a medium saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, until translucent and softened but not browned, about 5 minutes. Add the tomatoes, broth, sugar, basil, 3/4 teaspoon salt and a few grinds of pepper. Increase the heat to medium-high and bring to a boil. Reduce the heat slightly and simmer until the tomatoes start to break down, about 15 minutes. Remove the basil sprig and transfer the soup to a blender. Puree until very smooth (be careful when blending hot liquids). Add the cream and season with salt and pepper to taste.
- Preheat the broiler on high with the heating element about 6 inches above the rack. Divide the soup among 4 small broiler-proof bowls. Place a slice of bread in each and top with the cheese. Broil until the cheese is melted, bubbling and lightly browned in spots. Garnish with a basil leaf and serve immediately.
TOMATO, BACON N' PEPPER JACK SOUP
This is a really yummy comfort soup with a zing. Brings together the classic taste of cream of tomato, bacon and grilled cheese all in a soup. The pepperjack is the surprise zing.
Provided by Viki Anderson
Categories Vegetable
Time 45m
Yield 5 cups, 4 serving(s)
Number Of Ingredients 5
Steps:
- 1. Blend tomatoes in blender to smooth (or leave larger bits if you like).
- 2. Place in 2 Qt pan.
- 3. Add beef boullion paste to taste. I start with 2 teaspoons.
- 4. Add some milk or half n half.
- 5. Fry up bacon crisp and crumble it into soup.
- 6. Heat until ready to boil and turn down to simmer 15-20 minutes.
- 7. Top with shredded pepperjack when serving.
- 8. You can add toasted croutons as well, but I didn't want the additional carbs.
BACON TOMATO GRILLED CHEESE SANDWICH
Buttery crispy bread sandwiches melted cheese, bacon, and heirloom tomatoes.
Provided by Shelby Law Ruttan
Categories Family Recipes Lunch
Time 11m
Number Of Ingredients 8
Steps:
- Spread 1/2 tablespoon of mayonnaise over one side of each slice of bread.
- Place 1/4 cup of cheese on the bottom slice of bread. Next, add 1 slice of the bacon and top with 1 tablespoon of cheese. Layer two tomato slices on top of the cheese and top with 1 more tablespoon of cheese. Top with 1 more bacon slice and 2 more tablespoons of cheese. Repeat this step for all 4 sandwiches.
- Place the sandwich on the grill and cover with the second slice of bread. Cook on medium low for 3 minutes, or until sandwich is golden on the bottom and the cheese is melting.
- Flip the sandwich and cook for another 3 minutes, or until golden brown and cheese has melted. Press the sandwich with a small heavy cast iron pan if needed to aid in the cheese melting.
Nutrition Facts : Calories 626 kcal, Carbohydrate 27 g, Protein 24 g, Fat 47 g, SaturatedFat 22 g, TransFat 1 g, Cholesterol 73 mg, Sodium 724 mg, Fiber 3 g, Sugar 16 g, ServingSize 1 serving
HEIRLOOM GRILLED CHEESE SANDWICH AND CHUNKY TOMATO BACON SOUP
Steps:
- To make the grilled cheese sandwich: In a small mixing bowl, combine butter, Parmigiano-Reggiano, and 1 tablespoon Dijon mustard. Spread a liberal amount of butter mixture on 2 slices of bread. Flip over slices and spread some Dijon mustard on other sides. Place Cheddar cheese on the Dijon side of both slices. Place bacon on top of cheese on 1 slice and sliced tomatoes on top of cheese on other slice. Combine both sides together and place in a medium skillet over medium heat. Cook until golden brown and crusty. Flip sandwich and place a weighted cast iron pan on top. Cook until golden brown and cheese has melted. Remove from skillet and serve immediately with tomato soup.
- To make the soup: Puree the crushed tomatoes and set aside. In a heavy stainless steel pot, heat basil olive oil. Add shallots and cook until soft. Add garlic, thyme, chopped basil, bacon, and tomato paste and continue to cook, stirring with a wooden spoon. Add tomato puree, cream, chicken broth, and salt and sugar, to taste. Bring to a simmer. Pour soup into bowls and garnish with chiffonnade basil. Serve immediately with grilled cheese sandwich.
SPINACH TOMATO & BACON GRILLED CHEESE
I can't think of anything better than a grilled cheese and a cup of tomato soup. This is just a little different version. PLEASE DO NOT USE LOW FAT MAYO, FAT FREE MAYO OR MIRACLE WHIP IN THIS RECIPE. IT WILL NOT TURN OUT CORRECTLY!! You have to use regular mayo.
Provided by Lacy S.
Categories One Dish Meal
Time 8m
Yield 1 Sandwich, 1 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter over med-high heat in a non-stick skillet.
- Add spinach to butter and sautee until it begins to wilt then remove from pan and set aside. (I usually set it on a paper towel covered plate so the paper towel can soak up the extra moisture from the butter. If not the sandwich might be somewhat soggy).
- Add tomato slices to butter and sautee until they begin to soften then remove from skillet and set aside. (I also set these on a paper towel covered plate with the spinach for the same reason.).
- Wipe skillet clean with a paper towel.
- Spread 1/2 tablespoon of mayonnaise on one side of each slice of bread and place mayonnaise side down in the skillet over med-high heat.
- Top each slice of bread with one slice of cheese.
- Then on one of the slices of cheese topped bread place bacon, spinach, and tomato slices and top with the other slice of bread.
- Sautee in skillet, turning, until golden brown on both sides and cheese begins to melt.
- Serve with tomato soup or just a la carte.
- * Note: DO NOT USE LOW FAT/FAT FREE MAYO or MIRACLE WHIP! It will not brown correctly and it tends to be greasy! You must use regular full fat mayo. Watch this very closely it browns very quickly using the mayonnaise instead of butter on the outside.
SMOKY TOMATO SOUP WITH MINI GRILLED CHEESE AND BACON SAMMIES
Make and share this Smoky Tomato Soup With Mini Grilled Cheese and Bacon Sammies recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Heat the oil in a soup pot over med-high heat; add in the chopped bacon; cook until crisp, 2-3 minutes.
- Using a slotted spoon, transfer the crispy bacon to paper towels to drain and reserve for the mini grilled cheese and bacon sammies.
- To the same pot, add the garlic, onions, celery, and carrots; season with salt and pepper.
- Cook for 5-6 minutes, until the vegetables are tender.
- Scoop the veggies into a food processor, add about 1/2 cup chicken stock and the marjoram, and puree until smooth.
- Return the pureed veggies to the pot, place back over med-high heat, and add the remaining chicken stock, crushed fire-roasted tomatoes, sugar, and the smoked paprika; bring up to a bubble, stir in the cream, and keep warm over low heat while you make the sammies.
- Heat some butter in a big skillet over medium heat.
- While the butter is melting, lay 8 of the bread slices on a cutting board.
- Top each one with a slice of cheese, a sprinkle of the reserved bacon, some chives, and another slice of bread.
- Transfer 4 of the mini sammies to the hot skillet and cook until the sandwich is toasted on both sides and the cheese is melted; repeat with the remaining 4 sammies.
- Serve the smoky tomato soup with some popcorn floating on top and the mini grilled cheese and bacon sammies on the side.
Nutrition Facts : Calories 358.9, Fat 16.7, SaturatedFat 6.1, Cholesterol 36.4, Sodium 775.2, Carbohydrate 39.5, Fiber 6.3, Sugar 14.5, Protein 14.6
GRILLED CHEDDAR, BACON, AND AVOCADO SANDWICHES
Make and share this Grilled Cheddar, Bacon, and Avocado Sandwiches recipe from Food.com.
Provided by Ashbow
Categories Lunch/Snacks
Time 32m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F Cook bacon in the oven on a baking sheet with sides, turning strips over once, 12 minutes, or until crisp. Drain on paper towel.
- Place half the cheddar cheese on half the bread slices. Neatly arrange tomato slices, bacon strips, and avocado slices on top of cheese, then top with remaining cheese slices and bread.
- Heat 2 large heavy skillets or a griddle over medium-low heat. Carefully spread both sides of each sandwich with butter. Grill sandwiches, pressing down frequently with the back of a spatula, until bread is crisp and toasted to an even golden color and cheese is melted, about 2 minutes per side. Serve immediately, cutting sandwiches diagonally into halves.
Nutrition Facts : Calories 730.5, Fat 54.7, SaturatedFat 28.1, Cholesterol 128.7, Sodium 991.5, Carbohydrate 31.9, Fiber 4.2, Sugar 4.3, Protein 29.1
TOMATO SOUP WITH GRILLED CHEESE AND BACON CROUTONS
Steps:
- Heat oil in medium pot over medium-high heat. Add onion, carrot, celery, and garlic. Saute until vegetables have softened, about 7-8 minutes. Add tomato - Italian seasoning, stirring to combine. Cover and bring to a boil. Reduce heat and simmer for 10 minutes. Remove from heat and blend soup until smooth. Season with salt and pepper. Return soup to pot and keep warm.
- Heat nonstick pan over medium-low heat. Add ½ tbsp butter and melt. Add both slices of white bread, allowing them to soak up the butter. Spread cheese on one side of the bread. Top with 3 slices of bacon per sandwich followed by more cheese. Stack the other slice of bread on top, buttered side facing up. Spread cheese on top of the bread and cook until golden brown on the bottom.
- Melt the remaining butter in the pan. Flip the sandwich over and spread cheese on the top of the bread. Continue to cook for 3-4 minutes.
- Flip sandwich over once more and let cheese on the outside caramelize and get crispy. Remove sandwich from the pan. Cut into bite size pieces. Ladle soup into bowls and top with grilled cheese and bacon croutons.
CLASSIC TOMATO SOUP WITH BACON
Perfect to go with that grilled cheese! This version of tomato soup starts with smoky bacon and gets better from there. It's comforting and savory. I have used half and half instead of the cream, 3 tablespoons. I think it would also be good using basil instead of the thyme. Please note, this only serves 2, you may need to double or triple the recipe. From Saveur magazine.
Provided by Scoutie
Categories Vegetable
Time 50m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Render bacon over medium heat in a 3-quart saucepan until crisp, about three minutes. Remove bacon to paper-towel lined plate and set aside, reserving the rendered fat in the saucepan.
- Increase heat to medium-high and add the butter. Sauté the onion and carrot for 8-10 minutes or until very soft and beginning to caramelize, stirring occasionally.
- Add the tomato paste and continue cooking about 2 minutes, stirring frequently. Sprinkle the flour over the vegetable mixture, mix well and continue cooking for another minute.
- Gradually pour in the stock, whisking constantly to prevent lumps from forming.
- Add the diced tomatoes, thyme, bay leaf, garlic and bring to a boil. Reduce heat and simmer soup for 25 minutes, stirring occasionally.
- Remove soup from the heat. Add the heavy cream and puree with an immersion blender until smooth.
- Season to taste and serve garnished with the crisped bacon.
Nutrition Facts : Calories 273.7, Fat 15.1, SaturatedFat 7.2, Cholesterol 44.2, Sodium 623.2, Carbohydrate 23.9, Fiber 3.4, Sugar 11, Protein 11.9
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- In a dutch oven, over medium-high heat, saute carrots and shallots in bacon fat until tender. Stir in thyme until fragrant, then add roasted red peppers and tomatoes. Stir and cook for about 3 minutes.
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