Tomato Soup With Mini Grilled Cheese

• 3 1/3 lbs tomatoes, halved
• 3 None large red peppers, thickly sliced
• 2 None large red onions, coarsely chopped
• 2 tbsp vegetable or olive oil
• 2 tbsp worcestershire sauce
• 2 cloves garlic, crushed
• 2 x 14 oz cans diced tomatoes
• 2 cubes vegetable bouillon
• 6 slices white bread
• 3.5 oz ham, thinly sliced
• 6 slices Cheddar cheese
• None None cooking oil spray
• 2 tbsp oregano

1. Preheat oven to 425u0b0F. Place tomatoes, cut side up, in a large roasting pan. Add red peppers and onion to pan. Whisk together oil, worcestershire sauce and garlic and drizzle over vegetables. Bake for 35 minutes or until vegetables are soft.
2. Transfer vegetables and any pan juices to a large heavy-based saucepan. Add diced tomato, crumbled bouillon cubes and 6 cups of boiling water. Bring to boil over moderately high heat.
3. Reduce heat to moderate; cook, stirring occasionally, for 10 minutes or until thickened slightly. Remove from heat. Cool slightly. Use an immersion blender to blend until smooth. Season to taste.
4. Meanwhile, preheat a frying pan or grill pan over moderate heat. Place half the bread on a clean surface and top with ham, cheese and remaining bread. Spray all over with oil.
5. Cook, in batches, for 2 minutes each side or until browned and heated. Transfer to a cutting board. Cool slightly. Cut into 1 inch pieces.
6. Ladle soup into serving bowls. Serve topped with mini sandwiches and oregano.

tomatoes, red peppers, red onions, vegetable, worcestershire sauce, garlic, tomatoes, vegetable bouillon, white bread, ham, cheddar cheese, cooking oil spray, oregano

Taken from recipes-plus.com/api/v2.0/recipes/21183 (may not work)