Smoky Tomato Soup With Grilled Cheddar Cheese

• 2 tablespoons extra virgin olive oil
• 1 medium onion, chopped
• 3 garlic cloves, peeled and smashed
• 1 tablespoon fresh thyme leave
• 2 (28 ounce) canswhole fire-roasted tomatoes
• 1 (14 1/2 ounce) can chicken broth
• 1 chipotle chile in adobo, chopped
• 12 cup butter, softened
• 36 slices rye cocktail bread
• 14 cup grainy mustard
• 1 (6 ounce) package cheddar cheese, cut into 2-inch squares

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.

extra virgin olive oil, onion, garlic, thyme, tomatoes, chicken broth, butter, rye cocktail bread, grainy mustard, cheddar cheese

Taken from www.food.com/recipe/smoky-tomato-soup-with-grilled-cheddar-cheese-313467 (may not work)