Smoky Tomato Soup with Grilled Cheese Sammies

I'm a little fussy when it comes to a good tomato soup.   I don't like it overly sweet and I don't like big chunks of tomatoes.  And any good tomato soup must have the perfect accompaniment - grilled cheese sandwiches and some crusty croutons!

This tomato soup definitely hits the spot.  I like the smokiness the adobo chili pepper adds.  You can also add a touch of cream or a dollop of sour cream for a creamier soup.  You can easily make this a complete vegetarian option by substituting vegetable broth for the chicken broth.

I can't seem to find 28-ounce cans of the whole fire-roasted tomatoes, so I just get 2 of the 15-ounce cans of the diced fire roasted tomatoes.

An immersion (handheld) blender works best for this soup.  If you don't have one, just use a blender.  But be careful!  Make sure you put a towel over the top of the blender, even with the cover.  Hot liquids have a ability to fly everywhere in a blender - or maybe that's just my blender!

Smoky Tomato Soup with Grilled Cheese Sammies
recipe by Rachel Ray

2 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 cloves garlic, peeled and smashed
1 tablespoon fresh thyme leaves
Two 28-ounce cans whole fire-roasted tomatoes
One 14.5-ounce can chicken broth
1 chipotle chile in adobo sauce, chopped (the more you use, the spicier this will be, so adjust for your taste)

Heat the olive oil over medium heat in a saucepan. 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 the immersion blender (or regular blender) puree to desired consistency.

For the sandwiches, I LOVE Stop and Shop's Roasted Garlic Rustic Loaf with Cabot's 50% cheddar cheese.  I add a little mustard to the grilled cheese for a little extra zing! 

If you'd like croutons, any crusty bread will do.  Cut the bread into 1 inch chunks.  Put them on a baking sheet that fits in your toaster oven.  Spray with some olive oil spray (Pam works) and sprinkle with some parmesan cheese.  Toast lightly, flip and toast again.  Toast until they're crispy, but not burned. 

Delicious!