Tomato-Orange Soup With Grilled Cheese Croutons

• 4 tablespoons unsalted butter
• 1 red onion, finely chopped
• 2 teaspoons kosher salt
• 4 cloves garlic, roughly chopped
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
• 1/2 teaspoon ground cinnamon
• 1 28-ounce can diced tomatoes with juice
• 1 cup water
• 1 cup freshly squeezed orange juice
• 1 teaspoon sherry vinegar
• 8 slices country bread, cut 1-inch thick
• 6 ounces Gruyere, sliced paper thin

1. Melt the butter in a medium saucepan over medium-high heat.
2. When the foaming subsides, add the onion and salt and cook until softened and translucent, about 5 minutes.
3. Stir in the garlic, thyme, and cinnamon and cook until fragrant, about 30 seconds.
4. Add the tomatoes with juice, 1 cup water, and orange juice and bring to a boil.
5. Decrease the heat to medium-low and cook, stirring occasionally, until the flavors are melded and the liquid is slightly reduced, 20 to 25 minutes.
6. Process in a blender or food processor in batches until the soup is smooth and aerated.
7. Return the puree to the saucepan and place over medium-low heat.
8. Add the sherry vinegar and cook until heated through, 2 to 3 minutes.
9. Taste and adjust seasoning, as desired.

unsalted butter, red onion, kosher salt, garlic, thyme, ground cinnamon, tomatoes, water, freshly squeezed orange juice, sherry vinegar, country bread, gruyere

Taken from www.foodrepublic.com/recipes/tomato-orange-soup-with-grilled-cheese-croutons-recipe/ (may not work)