chili oil scallion pancake grilled cheese and tomato soup

Redbloom Tomato Soup and Scallion Pancake Grilled Cheese Recipe


Experience the comfort of homemade tomato soup paired with a unique twist on the classic grilled cheese! This Redbloom Tomato Soup and Scallion Pancake Grilled Cheese recipe is not only a feast for the taste buds but also a delightfully satisfying meal. Perfect for a cozy evening, this combination brings together the richness of tomato soup with the crispy, cheesy goodness of a scallion pancake.

Quick Overview

  • Cooking Time: 30 minutes
  • Calories: 500 per serving
  • Servings: 3


For the Soup

  • 8 tomatoes
  • 4 garlic cloves
  • 4 sweet peppers
  • 1 stalk green onion
  • 4 tbsp avocado oil
  • 2 tbsp butter
  • 8 basil leaves
  • 4 cups chicken stock or water
  • 1 tbsp salt
  • 1 tbsp black pepper
  • 1 tbsp oregano
  • 1 tbsp Redbloom chili oil
  • 1 cup coconut or almond milk
  • Cilantro and green onion for garnish (optional)

For the Grilled Cheese

  • 1 scallion pancake
  • Cheddar cheese (as much as you like)

Kitchen Tools Needed

  • Pot
  • Immersion blender or potato masher
  • Skillet
  • Cutting board and knife
  • Bowl for ice bath


Preparing the Soup

  1. Start by making an X on the top of each tomato and boil them for 30 seconds.
  2. Transfer the tomatoes to an ice bath for 5 minutes, then peel the skin starting at the X.
  3. Shake the peeled tomatoes in a container with a pinch of salt (optional) and refrigerate overnight.
  4. Roast the sweet peppers, then mince them along with the garlic and green onion.
  5. In a pot over medium heat, add avocado oil, butter, garlic, basil, green onion, and the roasted peppers. Stir until golden brown.
  6. Add the chilled tomatoes and chicken stock to the pot. Cover and let it simmer for 10 minutes.
  7. Crush the tomatoes using a wooden spoon, or use an immersion blender for a smoother consistency.
  8. Stir in salt, pepper, oregano, Redbloom chili oil, and coconut or almond milk.

Making the Grilled Cheese

  1. While the soup simmers, fry the scallion pancake in a skillet over medium heat until one side is crispy. Flip the pancake and top with cheddar cheese. Cover the skillet until the cheese melts, then fold the pancake in half.


  1. Serve the hot tomato soup garnished with cilantro and green onion if desired.
  2. Enjoy the soup with the cheesy, crispy scallion pancake grilled cheese. Dip it in the soup for an extra delight!


This Redbloom Tomato Soup and Scallion Pancake Grilled Cheese recipe is perfect for those who love the combination of creamy, rich soup and a crunchy, cheesy bite. It's a comforting and filling meal that's easy to make and sure to please everyone at the table.

Bon appétit!

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