MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Quick Tomato Soup w/Grilled Cheese
Categories: Vegetables, Breads, Cheese, Poultry, Herbs
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 Shredded lmozzarella
1/4 ts Dried oregano
2 tb Unsalted butter

MAKE THE 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 tablespoon 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 tablespoon
of 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. Step 5

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.

By: Eric Kim

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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