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Ultimate Tomato Soup & "Hatch" Chile Bacon Grilled Cheese

Yeah, it's a mouthful of a recipe title. We were craving comfort food during a big storm recently and we have a ton of produce from the garden to use so this is what I came up with!

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A bowl of cherry tomatoes were waiting on my counter, neglected, just staring at me, so I decided to also use my dehydrated tomatoes, green bell pepper from the garden, and "Hatch" green chiles from the garden I've pre-roasted and frozen to preserve. When you have an abundance like this you need to get creative so you don't get bored of eating the same thing every day!

The key ingredients are the dehydrated tomato powder and bone broth. The tomato powder gives the soup such a huge oomph of umami and tomato flavor it's unreal! The extra collagen and protein in bone broth (vs regular chicken stock) makes the soup so silky. Highly suggest replacing stock with bone broth in ALL of your recipes! It doesn't just make the texture heavenly, it also adds a ton of good-for-you points!

And finally, yes, I use mayo for my grilled cheese. It makes such a perfect, even coating/crust and doesn't burn as easily as butter so you can give the grilled cheese more time in the pan to get melty, in my opinion. Use butter if you want, you wont hurt my feelings, but you should at least try using mayo at least once and see if you like it!

Recipe Video Here!

Recipe serves 2 in 45 minutes!



- 8 oz cherry tomatoes

- 1.5 oz tomato powder

- 1/2 small red onion, diced

- 1/2 green bell pepper, diced

- 1 clove garlic, sliced

- Extra virgin olive oil

- 1 tsp honey

- 1 cup chicken bone broth

- 1/3 cup heavy cream

- Salt/Pepper

Grilled Cheese:

- 2 Hatch chiles, roasted, chopped

- 8 Colby Jack/Cheddar/American slices (whatever you like!)

- 4 slices cooked bacon

- 4 slices Italian loaf

- 2 T Mayo

- 1 T ghee or butter


1. Roast tomatoes, coated in EVOO, salt and pepper, at 425F for 20-25 minutes until browned and bursting

2. While the tomatoes are roasting, sauté onions and peppers in EVOO until soft, add garlic, stir 30 seconds, add roasted tomatoes, honey, and bone broth

3. Transfer to a food mill to remove skins and seeds or leave them in and just blend in a blender or with an immersion blender, up to you- I always use a food mill

4. Add heavy cream and taste for seasoning, set aside on low heat and cover

5. Coat one side of your bread with about 1 tablespoon of mayo and fill with cheese, then bacon and sliced chiles, cover with more cheese to seal the filling into the sandwich

6. Brown in cast iron on both sides over medium-low heat, pressing throughout to smoosh the bread down

7. Serve together and enjoy!

I hope you enjoy this recipe! Follow me on social media @LizaHomesteads for more recipes and tag me or DM me pics/video if you try any of them! I want to know how they worked out for you!


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