Grilled Cheese Tomato Soup

This soup is low-maintenance and has a little kick! The grilled cheese topper brings this classic together perfectly. Talk about comfort food!

Soup

• 2 pounds plum tomatoes, halved lengthwise
• 2 tablespoons olive oil
• 3 cloves garlic, unpeeled
• 1/4 teaspoon dried crushed red pepper
• 2 cups chicken stock

Grilled Cheese Lid

• 15 slices from a thin baguette, lightly buttered on one side
• 1 c shredded cheddar 

Instructions:

1. Lay tomatoes out on a baking sheet. Drizzle with olive oil, coarsely ground salt, and pepper to taste. Wrap cloves of garlic in aluminum foil and toss them on the tray as well. Broil on low for 20-30 minutes (or on high for 5-10 minutes). The tomatoes will be charred and your house will smell amazing when they're ready to come out. Cool Slightly.

2. Unwrap and peel garlic. Coarsely puree tomatoes and garlic. 



3. In a soup pot, combine tomato puree, red pepper and chicken stock. Bring to a boil and simmer on low for 30 minutes.





4. While the soup cooks down, toast the bread in the oven at 325 F. The toast will become hard throughout. It's important that it gets crisp enough because otherwise the bread won't hold up in the soup.









5. Ladle soup into bowls or large mugs. Top with toast, then cheddar cheese. Broil on high for 5 minutes.