Ingredients
4 cups tomatoes, canned, crushed or diced
1½ cups red onions, diced
1½ cups vegetable broth
1 cup potatoes, peeled and diced
3 tbsp olive oil
¼ tsp liquid smoke
salt and ground black pepper, to taste
6 sourdough bread, (½-inch slices)
6 tbsp unsalted butter, at room temperature
6 American cheese slices
1 cup mozzarella cheese, grated
unsalted butter , at room temperature for greasing
Preparation
Heat up the oil in a soup pot. Add onions and potatoes. Saute until translucent.
Add the tomatoes and the liquid smoke then continue sauteing.
Add the vegetable broth. Bring to a simmer and continue simmering for roughly 10 minutes until the soup has slightly reduced.
Remove the soup from the heat and puree until smooth.
Return to the heat, then adjust with salt and pepper.
Set aside in a warm area.
Preheat the griddle or skillet and grease with butter.
Spread roughly 1 tablespoon of butter on both sides of each sliced bread.
Place 2 slices of American cheese per sliced bread, then sprinkle ⅓ cup of mozzarella cheese.
Cover with the remaining bread slice, butter side up.
Grill until golden brown on both sides and the cheese is melted.
Reheat the soup, then pour into a serving bowl of choice.
Cut the grilled cheese into triangles and serve with the tomato soup.
