Smoky Tomato Soup with Grilled Cheddar Cheese

December 2007
Smoky Tomato Soup with Grilled Cheddar Cheese

by 4 people

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Makes: 6 servings

Prep: 30 mins

Cook: 30 mins

Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, peeled and smashed
  • 1 tablespoon fresh thyme leaves
  • 2 28 ounce cans  whole fire-roasted tomatoes
  • 1 14 1/2 ounce can  chicken broth
  • 1 chipotle chile in adobo sauce, chopped
  • 1 stick  (4 ounces) butter
  • 36 slices rye cocktail bread
  • 1/4 cup grainy mustard
  • 1 6 ounce block cheddar cheese, cut into 2-inch squares
Directions
  1. In a saucepan, heat the olive oil over medium heat. Add the onion, garlic and thyme and cook for 10 minutes. Add the tomatoes, chicken broth and chipotle; lower the heat and simmer for 15 minutes.
  2. Using a blender, puree the soup.
  3. Butter 1 side of each bread slice. Spread the unbuttered side of 18 slices with mustard; top with a slice of cheese and the remaining bread slices, buttered side up. In a nonstick skillet or griddle, grill the sandwiches over medium heat until the cheese is melted, 3 to 4 minutes on each side. Serve with the soup.
Tip
  • Score an "X" in the bottom of the tomato and place in boiling water for 1 minute.
  • Place the tomatoes into ice water.
  • Starting at the "X," pull off the skin.
Tip Veg out
  • Use vegetable broth in place of chicken broth
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