Smoky Tomato Soup With Grilled Cheddar Cheese

"A yummy soup and sandwich recipe from Rachael Ray's magazine."
 
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Ready In:
1hr
Ingredients:
11
Serves:
6
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ingredients

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directions

  • 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.

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RECIPE SUBMITTED BY

I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!
 
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