Tomato Soup and Grilled Cheese Toast Recipe

Saute The Onions: Melt butter in a medium saucepan over medium-high heat. When foaming subsides, add onion and salt and cook until softened and translucent, about 5 minutes. Stir in garlic, thyme, and cinnamon and cook until fragrant, about 30 seconds. Add tomatoes and juices, 1 cup water, and orange juice, and bring to a boil.

Simmer The Soup: Reduce heat to medium low, cook, stirring occasionally, until flavors are melded and slightly reduced, about 20 to 25 minutes. Process in a food processor in batches until smooth and aerated, about 2 minutes per batch. Return puree to the saucepan and place over medium-low heat. Add sherry and cook for 2 to 3 minutes or until heated through. Taste and adjust seasoning, as desired.

Make The Shceese Toasts: Meanwhile, set oven to broil and arrange rack in the top. Alternatively, use a toaster oven. Toast one side of the bread for 30 seconds –to 1 minute, then remove from the oven and flip over. Top each bread slice with 2 cheese slices and broil until cheese is melted and bubbly, about 1 minute. Ladle the soup into bowls, and serve with 2 cheese croutons for each serving.