Smoky Tomato Soup with Grilled Cheddar Cheese - Rachael Ray Every Day

    Smoky Tomato Soup with Grilled Cheddar Cheese

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    Smoky Tomato Soup with Grilled Cheddar Cheese
    • Cook Time
    • Prep Time
    • 6Servings

    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

    Preparation

    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.

    Using a blender, puree the soup.

    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.