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DUTCH FARMS GOURMET Grilled Cheese with Tomato SOup



  • 1 tablespoon olive oil
  • 1 peeled and large diced sweet onion
  • 2 finely minced cloves garlic
  • 2 28-ounce cans peeled tomatoes and juice
  • 2 cups vegetable stock
  • ¼ cup tomato paste
  • 2 tablespoons balsamic vinegar
  • salt and pepper to taste
  • chopped fresh basil for garnish


  • 4 tablespoons softened unsalted Dutch Farms Butter
  • 8 slices of brioche or Italian bread
  • ¼ cup apricot jam
  • 2 tablespoons Dijon mustard
  • 8 slices Dutch Farms Cheddar Cheese
  • 8 slices Dutch Farms Provolone Cheese
  • 12 slices crisp cooked Dutch Farms Bacon



  • Add the olive oil to a medium size pot over medium heat and add the onions to caramelize, about 15-20 minutes.
  • Once brown, stir in the garlic and then add in the tomatoes and vegetable stock. Simmer over low heat for 20-30 minutes and then puree using a hand blender or a blender.
  • Next, whisk in the tomato paste, vinegar, salt and pepper and cook for low heat for 10-15 minutes or until it has thickened up. Serve with chopped fresh basil.


  • Brush all sides of the bread with the softened butter and add to a flat top grill over medium heat.
  • After 3 to 4 minutes or browned on one side of the bread, flip it over and add jam and Dijon mustard to 4 slices of bread.
  • Next, add 2 slices each of cheddar and provolone cheese on top of the jam and Dijon mustard followed up by adding on 3 slices of bacon.
  • Add the other slice of bread to the top of the side with cheese and bacon. and cook for a few minutes or until the bread is browned on the outside and the cheese is melted.
  • Slice and serve with the tomato soup.