Grilled Pimento Cheese with Roasted Heirloom Tomato Soup

Pimento Cheese

Adapted from Kath Eats Real Food


  • 8 ounces sharp cheddar cheese, shredded (fresh, not pre-grated cheese)
  • 4 ounce jar diced pimentos
  • 1/4 cup plain nonfat plain Greek yogurt
  • 1/8 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon paprika
  • 1 teaspoon lemon juice

Roasted Heirloom Tomato Soup 


  • 2 pounds fresh heirloom tomatoes, cored and roughly chopped
  • 1 large yellow onion, sliced
  • 5 garlic cloves, peeled and roughly chopped
  • 1/3 cup extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups vegetable broth
  • 2 tablespoons butter (I used Earth Balance)
  • 1 teaspoon dried oregano
  • 1/3 cup fresh basil, chopped

Makes about 4 servings


  1. Preheat the oven to 425°F and spread the tomatoes, onion and garlic onto a baking or roasting dish. Coat them with the olive oil, salt & pepper then roast in the oven for 35 minutes.
  2. Combine all of the ingredients for the pimento cheese into a large dish and mix together.
  3. Warm a skillet over medium heat and prepare the bread for the grilled cheese by spreading a thin layer of Earth Balance (or butter) onto the outsides of each piece.
  4. Spread about 1/4 cup pimento cheese into the center and cook sandwich on each side for about four to five minutes, until golden brown.
  5. After tomatoes are done cooking, heat vegetable broth in a large pot over medium heat. Place tomatoes into a blender and pulse until a thick and chunky texture is achieved then add to the pot with the broth. Alternatively, you could use an immersion blender and blend everything in the pot.
  6. Add the Earth Balance (or butter) and oregano to the pot and reduce to a simmer. Allow to cook for five to ten minutes.
  7. Lastly, stir in the chopped basil and serve warm with the grilled cheese.
Total time: 45 minutes