Heart Grilled Cheese and Spicy Tomato Soup



4 People


10 minutes

Cooking time

30 minutes

Love is in the air (and on the plate) with a heartwarming duo of spicy soup and gooey grilled cheese.


For the spicy tomato soup 

  • ½ cup yellow onion
  • ¼ teaspoon fresh thyme
  • ¼ teaspoon fresh rosemary
  • 2 tablespoons olive oil
  • 1 tablespoons Lee Kum Kee Minced Garlic
  • 2 (28-ounce) cans tomatoes with juices, chopped
  • 1 tablespoon Lee Kum Kee Chili Garlic Sauce
  • 1 tablespoon Lee Kum Kee Sriracha Chili Sauce
  • 1 bay leaf
  • 2 teaspoons red wine vinegar
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • 3 cups vegetable broth
  • ½ cup heavy cream
  • Fresh basil leaves, for garnish

For the heart grilled cheese

  • 8 to 12 slices sourdough bread
  • 4 to 6 slices mozzarella


  • Salt and pepper, to taste
  • Lee Kum Kee Chiu Chow Style Chili Crisp Oil, for drizzling
  • Lee Kum Kee Sriracha Mayo Dressing / Spread, for spreading


  1. Spicy tomato soup: Chop the yellow onion, thyme and rosemary. Heat the oil in a large saucepan over medium heat. Sauté the chopped onion, thyme and rosemary and Lee Kum Kee Minced Garlic until tender. Add the tomatoes, Lee Kum Kee Chili Garlic Sauce, Lee Kum Kee Sriracha Chili Sauce, bay leaf, vinegar, herbs, and vegetable broth. Cover, and simmer for about 25 minutes, until the liquid has reduced by quarter.
  2. Remove the soup from heat and discard bay leaf. Add the soup to a blender and puree until smooth. Alternatively, an immersion blender may be used. Return the soup to a simmer to heat through. Remove from the heat and gradually stir in the heavy cream. Season with cracked salt and pepper to taste. Serve hot and drizzle with Lee Kum Kee Chiu Chow Style Chili Crisp Oil and garnish with fresh basil leaves.
  3. Heart grilled cheese: Heat a large skillet or a griddle on medium-high heat.
  4. Using a cookie cutter, cut bread and mozzarella slices into heart shapes. Spread one side of each heart bread with Lee Kum Kee Sriracha Mayo Dressing / Spread.
  5. Assemble the sandwiches with mozzarella. Grill each sandwich for 2 to 3 minutes on each side, until the outsides are browned and the cheese begins to melt. Serve with spicy tomato soup and enjoy!


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