Hot Honey Brioche Grilled Cheese with Smoky Tomato Soup

Crafted on slices of pillowy brioche – baked golden in the stoneware Ruffle Brioche Dish – this grilled cheese brings the heat with a drizzle of hot honey and a perfectly crisp sear. Paired with a smooth tomato soup that’s infused with roasted red peppers and paprika, it’s a nostalgic duo with a smoky twist. Whether you’re cozying up on a rainy day or entertaining with comfort in mind, this elevated classic is sure to satisfy.

Smoky Tomato Soup:

2 red bell peppers

3 tablespoons olive oil

1 medium yellow onion, chopped

2 teaspoons Kosher salt

½ teaspoon black pepper

2 teaspoons smoked paprika

3 cloves garlic, grated

2 tablespoons tomato paste

2 28-oz cans whole peeled tomatoes

2 cups chicken broth

½ cup heavy cream

Grilled Cheese:

1 loaf brioche bread, sliced

½ cup grated low-moisture mozzarella cheese

½ cup grated sharp cheddar cheese

½ cup grated Havarti or gruyere cheese

3 tablespoons unsalted butter

½ cup mayonnaise or additional softened butter

½ cup hot honey

Heat oven to 450°F. Half peppers and place cut side-down on a sheet pan. Roast in the oven for 30-35 minutes, until the skins are deeply charred. Remove from the oven and place in a bowl. Cover tightly and let the peppers steam.

In a 5.5 qt. Round Dutch Oven, heat olive oil over medium heat. Add chopped onion, season with 1 teaspoon Kosher salt and black pepper, and cook until the onions are softened and starting to brown, 10-12 minutes. Add smoked paprika, grated garlic and tomato paste, and sauté for 2 more minutes, until the tomato paste is a deep red color.

Add peeled tomatoes and their juices and 2 cups of chicken broth. Uncover the red bell peppers, gently remove the charred skins, and add the flesh of the peppers to the pot. Bring the mixture to a boil, then reduce to a simmer and cook uncovered for 10 minutes. Remove from heat.

Blend the tomato soup in a food processor or with an immersion blender until it’s smooth. Stir in heavy cream and set aside.

Now, prepare your grilled cheese. Combine your three grated cheeses in a bowl. Heat a skillet over medium heat until hot. Add 1 tablespoon of butter – it should sizzle in the skillet. Take a slice of prepared brioche and spread one side with mayonnaise or softened butter. Place the mayonnaise side face-down onto the skillet and top with about ½ cup of cheese. Spoon about 2 tablespoons of hot honey on top of the cheese. Take another slice of prepared brioche bread and spread one side with mayonnaise or softened butter, then add on top of cheese with mayonnaise side face up. Gently flip the sandwich and cook until golden brown on each side. Remove from the skillet and repeat with 2 more sandwiches.

Serve the tomato soup warm in bowls with grilled cheese on the side – perfect for dunking.