Smoky Tomato Soup with Grilled Cheddar Cheese Adeena Sussman   From Every Day with Rachael Ray December-January 2008 SIX SERVINGS Prep Time: 30 min Cook Time: 30 min 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 wholefire-roasted tomatoes One 14.5-ounce can chicken broth 1 chipotle chile in adobo sauce, chopped 1 stick (4 ounces) butter, softened 36 slices rye cocktail bread 1/4 cup grainy mustard One 6-ounce block cheddar cheese, cut into 2-inch squares 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. Smoky Baked Ziti Combine Smoky Tomato Soup with cooked ziti pasta, stir in chunks of provolone, then reheat.

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