Categories: Soup- Stew- Chowder- Chili

Ingredients

• 1/2 medium white or yellow onion
• 1 (28 oz.) can whole peeled fire-roasted plum tomatoes, drained
• 1 Tbsp. olive oil
• 1/4 to 1/2 tsp. kosher salt
• 1 tsp. ground Aleppo pepper (may substitute hot or sweet paprika)
• 1/2 cup dry white wine
• 2 cups no-salt-added vegetable broth (ay substitute chicken broth)
• 2 Tbsp. unsalted butter, at room temperature, divided use
• 2 thick slices multi-grain or whole-wheat bread
• 2 oz. Havarti cheese, preferably with caraway seed
• 1 1/2 Tbsp. pesto, optional
• 1/2 lemon

Directions

1. Heat oven to 400 degrees.
2. Coarsely chop the onion. Place the tomatoes in a medium bowl; use your hands to gently crush them. Reserve the can juices for another use, if desired.
3. Heat the oil in a medium saucepan over medium-high heat. Once the oil shimmers, stir in the onion. Cook for 3 to 4 minutes or until the onion begins to soften. Add the tomatoes, 1/4 tsp. of the salt and all the Aleppo pepper; cook for about 3 minutes, stirring a few times, then add the wine and broth. Bring to a boil, then reduce the heat to medium-low and cook for 15 minutes, stirring once of twice.
4. Meanwhile, spread a total of 1 1/2 Tbsp. of the butter om both sides of each slice of bread. Cut the cheese intro small pieces; place them on one slice of bread, then drizzle with the pesto, if using. Top with the other slice, pressing gently to form a sandwich. Melt the remaining 1/2 Tbsp. of butter in a small, ovenproof skillet over medium heat. Place the sandwich in it and cook for 3 minutes on each side, until lightly browned, then transfer the skillet to the oven; bake for about 6 minutes.
5. turn off the heat under the saucepan. Use an immersion blender to puree the soup mixture for 1 to 2 minutes, until smooth. Taste, and add some or all of the remaining salt as needed. Squeeze the lemon half into the soup (to taste), being careful not to introduce any seeds.
6. Use a spatula to transfer the grilled cheese sandwich to a cutting board; cut into bite-size pieces. Serve hot.

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