Smoky Tomato Soup with Grilled Cheddar Cheese
Courtesy of Every Day with Rachael Ray 6 Servings • 30 Min. Prep Time • 30 Min. Cook Time| Ingredients |
|---|
| 2 Tbsp. extra-virgin olive oil |
| 1 med. onion, chopped |
| 3 cloves garlic, peeled and smashed |
| 1 Tbsp. fresh thyme leaves |
| Two (28 oz.) cans wholefire-roasted tomatoes |
| One 14.5 oz. can chicken broth |
| 1 chipotle chile in adobo sauce, chopped |
| 1 stick (4 oz.) butter, softened |
| 36 slices rye cocktail bread |
| 1/4 c. grainy mustard |
| One 6-oz. block cheddar cheese, cut into 2 in. squares |
Directions:
1. In a saucepan, heat the olive oil over med. heat. Add the onion, garlic and thyme and cook for 10 min. Add the tomatoes, chicken broth and chipotle; lower the heat and simmer for 15 min.
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 med. heat until the cheese is melted, 3 to 4 min. on each side. Serve with the soup.
