Smoky Tomato Soup With Grilled Cheddar Cheese

Lainey6605's Note:

A yummy soup and sandwich recipe from Rachael Ray's magazine.

• Total Time: 1 hrs
• Prep Time: 30 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 2 tablespoons extra virgin olive oil
• 1 medium onion , chopped
• 3 garlic cloves , peeled and smashed
• 1 tablespoon fresh thyme leave
• 2 (28 ounce) cans whole fire-roasted tomatoes
• 1 (14 ½ ounce) can chicken broth
• 1 chipotle chile in adobo , chopped
• ½ cup butter , softened
• 36 slices rye cocktail bread
• ¼ cup grainy mustard
• 1 (6 ounce) package cheddar cheese , cut into 2-inch squares

Directions:

1. In a saucepan, heat the olive oil over medium heat.
2. Add the onion, garlic and thyme and cook for 10 minutes.
3. Add the tomatoes, chicken broth and chipotle; lower the heat and simmer for 15 minutes.
4. Using a blender, puree the soup.
5. Butter 1 side of each bread slice.
6. Spread the unbuttered side of 18 slices with mustard; top with a slice of cheese and the remaining bread slices, buttered side up.
7. In a nonstick skillet or griddle, grill the sandwiches over medium heat until the cheese is melted, 3 to 4 minutes on each side.
8. Serve with the soup.