Smoky Tomato Soup With Grilled Cheddar Cheese

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. 1

   In a saucepan, heat the olive oil over medium heat.

2. 2

   Add the onion, garlic and thyme and cook for 10 minutes.

3. 3

   Add the tomatoes, chicken broth and chipotle; lower the heat and simmer for 15 minutes.

4. 4

   Using a blender, puree the soup.

5. 5

   Butter 1 side of each bread slice.

6. 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. 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. 8

   Serve with the soup.