For tomato soup:

1 T Olive Oil

1 clove of garlic, crushed or roughly diced

1 small onion, diced

1 c baby carrots

2 28 oz cans whole peeled tomatoes

32 oz chicken broth

Salt and pepper to taste

*½ c Elda’s Kitchen Green Hatch Chile Cooking and Grilling Sauce

For grilled cheese:

½ stick of butter

¼ c mayonnaise

1 Loaf sourdough bread (or any type of bread you prefer)

**Sliced pepper jack cheese


  1. Combine Tomato Soup Ingredients in crock pot and cook on LOW for 4 hours
  2. Add Green Hatch Chile Cooking and Grilling Sauce to crockpot and blend all ingredients together with an emulsion blender (can also pour ingredients into blender and blend together)
  3. Combine butter and mayonnaise and spread on bread slices
  4. Add cheese and top slice of bread and grill on skillet until browned

*Can be interchanged for any Elda’s Kitchen Cooking and Grilling Sauce, we recommend our Hot Wing, Black Pepper, Jamaican Jerk, or Garlic Herb

** For some added fun, add shredded cheese of choice to ziplock bag with one or two drops of food coloring of choice. Seal the bag and mix the cheese until the color is well mixed into the cheese. Add to bread slices and grill!

** To make the soup creamier, add ½ – 1 cup heavy whipping croup to crockpot before adding cooking and grilling sauce