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Grilled Cheese & Tomato Soup


  • ToutEpis Konfi Piman
  • ⅓ oz of tomato paste
  • 1 ¾ cup of whole can whole peeled San Marzano tomatoes
  • ¾ cup of diced tomatoes
  • 1 cup of broth
  • 1 tsp Extra-virgin Olive Oil
  • 1 Garlic clove minced
  • 1 medium onion (¾ cup)
  • 1Tbsp of Sugar
  • 4 Slices of your favorite bread 
  • Butter
  • Sharp Cheddar
  • Freshly Ground salt and pepper



  1. Heat oil in a large pot over medium heat. Add onion and garlic until softened. Add basil and cook for 1 additional minute
  2. Add whole and diced tomatoes with juices. Add tomato paste, half the sugar and broth. Cover and let simmer for 20-25 minutes
  3. Turn off the heat. Let cool
  4. Use immersion blender or traditional blender to puree the soup
  5. Transfer soup back to pot. Bring to a simmer. Adjust salt and pepper. Add more sugar to balance the acidity of the tomatoes if necessary.

Grilled Cheese

  1. Spread butter on one side of each slice of bread
  2. Melt butter in pan over medium heat
  3. Add first slice of butter bread into pan (buttered side up)
  4. Add one slice of cheese
  5. 2 tsp of Konfi Piman
  6. Add other slice of cheese
  7. Top with the second slice of bread. (side down)
  8. Fry until golden (3 minutes on each sides)
  9. Take bread off the stove. Cut grilled cheese in triangles

Serve soup garnished with Konfi Piman in a bowl with the grilled cheese on the side.