Fire Roasted Tomato Soup with Blue Grilled Cheese Sandwiches
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
Sourdough bread, sliced
Blue cheese, crumbled
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