TEX-MEX TOMATO SOUP AND GRILLED CHEESE

Tex-Mex Tomato Soup and Grilled Cheese image

Provided by Rachael Ray : Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 15

1 tablespoon olive oil
2 tablespoons butter, plus some butter at room temperature for the sandwiches
2 tablespoons fresh thyme leaves, chopped
4 cloves garlic, sliced or chopped
2 onions, chopped
1 chipotle pepper in adobo, seeded and chopped, plus 1 round tablespoon adobo sauce
Salt and pepper
Salt and pepper
2 tablespoons tomato paste
One 32-ounce can San Marzano tomatoes
3 cups chicken or vegetable stock
1/3 to 1/2 cup sour cream
8 slices white or whole wheat bread
8 slices pepper Jack cheese
1/4 cup chives, finely chopped, to garnish

Steps:

Preheat a griddle pan for the grilled cheese over medium heat.
Heat a medium soup pot over medium-high heat, add the olive oil and melt 2 tablespoons butter into the oil. Add the garlic, onions, chipotle, adobo sauce and some salt and pepper. Partially cover the pot and cook to soften, 10 minutes or so. Stir in the tomato paste and cook until fragrant, 2 minutes, then deglaze the pan with 2 cups of the chicken stock and transfer to a food processor. Add the tomatoes and process until smooth. Pour the soup back into pot and add the remainder of stock. Simmer at a low bubble while you make the grilled cheese.
Lightly butter 1 side of the bread slices. Make the cheese sandwiches with, and grill until crispy and the cheese melts.
Stir the sour cream into the tomato soup and serve in shallow bowls with chives to garnish, and grilled cheese on the side for dipping.