Chunky Tomato Soup and Spicy Grilled Cheese
Makes 4 servings
Soup:
¼ cup olive oil
2 medium onions, chopped (about 1½ cups)
1½ tablespoons minced garlic
3 tablespoons all-purpose flour
3 cups chicken broth
1 (28-ounce) can crushed fire-roasted tomatoes
1½ tablespoons tomato paste
1 teaspoon kosher salt
1 teaspoon dried Italian seasoning
½ teaspoon ground black pepper
Fresh basil, to serve
Sandwiches:
4 medium poblano peppers
8 slices brioche sandwich bread
8 slices Monterey Jack cheese with peppers
12 slices thick-cut peppered bacon,* cooked until crisp
8 slices Muenster cheese
4 tablespoons unsalted butter, divided
1. For soup: In a Dutch oven, heat oil over medium-high heat. Add onion and garlic; cook, stirring occasionally, until tender, about 5 minutes. Stir in flour until well combined; cook for 1 minute. Gradually stir in broth until combined. Stir in tomatoes, tomato paste, salt, Italian seasoning, and pepper; bring to a boil. Reduce heat, and simmer, stirring occasionally, until thickened, 20 to 30 minutes. Top with basil just before serving.
2. For sandwiches: Heat a large skillet over medium-high heat. Add peppers; cook, turning occasionally, until charred on all sides, 8 to 10 minutes. Place peppers in a medium bowl; cover with plastic wrap. Let cool enough to handle. Peel peppers, discarding skin. Split peppers lengthwise, discarding stems and seeds.
3. Layer 4 bread slices each with 2 slices Monterey Jack cheese, 3 slices cooked bacon, 1 poblano, 2 slices Muenster, and 1 bread slice.
In same skillet, melt 2 tablespoons butter over medium heat. Add 2 sandwiches; cook
