Popular Searches:

Recipes
Advertisement

You Might Like: More bisque recipes

  1. Bayou Turkey-Barley Chowder
  2. No-Cook Avocado Bisque
  3. Red-Pepper Fennel Soup with Pita Chips

You Might Also Like: More hot sandwich recipes

  1. Brie-and-Vegetable Panini
  2. Spicy Turkey Jack Flats
  3. Turkey Cordon Bleu Crisp

Smoky Tomato Soup with Grilled Cheddar Cheese

Smoky Tomato Soup with Grilled Cheddar Cheese

James Merrell enlarge

By: Adeena Sussman


people tried this recipe.


  • 6 Servings
  • Prep 30 min
  • Cook 30 min

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, peeled and smashed
  • 1 tablespoon fresh thyme leaves
  • Two 28-ounce cans whole fire-roasted tomatoes
  • One 14.5-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
  • One 6-ounce block cheddar cheese, cut into 2-inch squares

Veg out
Use vegetable broth in place of chicken broth.

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.

Photo How-To:

Print the Photo How-To ยป
Popular Searches: