Fire Roasted Tomato Soup with Blue Grilled Cheese Sandwiches


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My niece Olivia told me that January is the time for soups and knitting. So I came up with this super easy twist on a winter time classic! ~Amy 

Fire Roasted Tomato Soup with Blue Grilled Cheese Sandwiches

Soup:

2 12oz cans garlic and olive oil diced tomatoes
1 24oz can fire roasted diced tomatoes
4 cups chicken broth
1/3 cup chopped onion
1/3 cup half and half
1 1/2 tablespoon sugar
Sea salt and fresh cracked pepper to taste

In a medium sized saucepan, place all ingredients except half and half, and sugar.
Bring to a boil. Reduce heat and simmer for 15- 20 minutes. Whisk in half and half and sugar. Serve hot.

Makes 6 servings

Grilled cheese:

Sourdough bread, sliced
Blue cheese, crumbled
Mozzarella, shredded
Butter

Heat grill pan to medium high.
Butter one slice of bread and place on grill or griddle. Top with cheeses. Place additional slice of buttered bread on top. Cook until golden brown. Turn and repeat.

Recipes by Amy Richardson

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