Melted Cheeses with Chunky Tomato Broth

Ingredients

Tomato rice soup

• 2 Tbsp butter
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 Tbsp tomato paste
• 1 can crushed tomatoes, 28 oz
• 1 can diced tomatoes, 14.5 oz
• 3 cups low-sodium chicken broth
• 1/3 cup long-grain white rice
• 1 tsp sugar
• 1 tsp kosher salt
• 1/2 tsp dried basil
• 1/4 tsp black pepper
• 1 bay leaf

Grilled cheese

• 8 slices sourdough sandwich bread
• 3 Tbsp softened butter
• 8 oz cheddar and Monterey Jack, shredded and mixed

Instructions

Soup

1. Melt butter over medium, cook onion 6 minutes. Add garlic and tomato paste 2 minutes.
2. Add tomatoes, broth, rice, sugar, salt, basil, pepper and bay leaf.
3. Simmer partly covered until the rice is tender, about 20 minutes. Remove bay leaf. Leave chunky or blend briefly.

Grilled cheese

1. Butter the outsides, fill with cheese.
2. Griddle over medium-low, covered, 3 to 4 minutes per side.
3. Cut into strips for dunking.

Tips

Low and covered: cheese melts before the bread burns.

Leftovers: the rice thickens the soup; loosen with broth.

Bread: sturdy sourdough holds up best.

Inspired by Hero's Feast