Smoky Tomato Soup With Grilled Cheddar Cheese |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A yummy soup and sandwich recipe from Rachael Ray's magazine. 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:
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.
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