Smoky Tomato Soup With Grilled Cheddar Cheese
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 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 1/2 ounce) can chicken broth
- 1 chipotle chile in adobo, chopped
- 1⁄2 cup butter, softened
- 36 slices rye cocktail bread
- 1⁄4 cup grainy mustard
- 1 (6 ounce) package cheddar cheese, cut into 2-inch squares
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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
CookingONTheSide
Carnegie, Pennsylvania
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!