MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Quick Tomato Soup With Grilled Cheese
 Categories: Vegetables, Breads, Cheese, Poultry, Soups
      Yield: 4 Servings
 
MMMMM------------------------TOMATO SOUP-----------------------------
     28 oz Can whole peeled tomatoes
    3/4 c  Chicken broth;
           - more as needed
      1 lg Yellow onion;
           - coarse chopped
      4 tb Unsalted butter
  1 1/2 ts Dried oregano
      1 ts Granulated sugar
           Salt & black pepper

MMMMM-----------------------GRILLED CHEESE----------------------------
           Mayonnaise
      8 sl Brioche or milk bread;
           - crusts off
      1 c  Mozzarella; shredded
    1/4 ts Dried oregano
      2 tb Unsalted butter
 
  Soup:

  Dump the canned tomatoes and their juices into a medium pot and,
  using your hands, tear into coarse chunks. Swish the broth in the
  empty tomato can and add to the pot.
  
  Stir in the onion, butter, oregano, and sugar, and season
  generously with salt and pepper. Turn the heat to high and bring to
  a simmer. Reduce the heat to medium-low, cover and continue
  simmering, stirring occasionally, until the onion is tender and the
  tomatoes have broken down, 15 to 20 minutes.
  
  Meanwhile, Make The Sandwiches:

  Spread a thin layer of mayonnaise on one side of each of the
  4 bread slices and evenly sprinkle the cheese and a little oregano
  on top of the mayonnaise. Top with the cheeseless slices,
  mayonnaise-side down.
  
  Melt 1 tb butter in a large skillet over medium. Add the sandwiches
  and cook until golden brown on the bottoms, 2 to 3 minutes. Melt
  the remaining 1 tb butter in the pan, then flip the sandwiches with
  a spatula, move them around to coat with the butter and cook until
  the other side is golden brown and the cheese is melted, 1 to
  2 minutes. Turn heat to lowest setting to keep sandwiches warm.
  
  Carefully purée the tomato soup using a blender until smooth and
  creamy, adding more broth if needed to loosen to your desired
  consistency. Season with salt and pepper. Transfer the grilled
  cheeses to a cutting board and cut each in half diagonally. Serve
  alongside the soup.
  
  Recipe by Eric Kim
  
  Recipe FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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