Smoky Tomato Soup with Grilled Cheddar Cheese

By á-594

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

Preparation

Step 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.

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.