Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons olive oil
  • 1 teaspoon crushed red pepper flakes
  • 1 cup chopped yellow onion (1 medium onion)
  • 2 28-ounce cans Italian plum tomatoes (San Marzano or Muir Glen Organic is best)
  • 1 1/2 cups water
  • 1/2 teaspoon salt
  • fresh ground pepper, to taste
  • 18-24 fresh basil leaves, slivered, optional garnish
  • Plain yogurt, sour cream, or creme fraiche, optional garnish
  • 6 slices of sour dough bread cut in half (or your favorite sandwich bread)
  • 6 ounces grated extra sharp cheddar cheese (I used Cracker Barrel Extra Sharp)
  • 3/4 cup very finely chopped or grated yellow onion (you can use a food processor)
  • 2 tablespoons mayonnaise (I recommend Hellman's)
  • 1 tablespoon dijon mustard (I recommend Grey Poupon)

Instruction

  • Preheat oven to broil. (see notes about oven temperatures)
  • Heat oil in a large heavy pot heat oil over medium heat. Add chopped onion and red pepper flakes. Sauté for 8-10 minutes until onion is softened and just starting to brown. Add tomatoes and their juice, water and salt. Bring to a boil. Reduce heat to a simmer and cook for 30 minutes. Cool soup for 5 minutes or so and puree to your desired consistency using an immersion blender, blender or food processor. Season with salt and pepper, to taste.
  • Meanwhile put bread onto a sheet pan and toast lightly in the hot oven with the door slightly ajar for 2-3 minutes, watching carefully to avoid burning. Remove pan and set aside to cool. (Keep the oven on)
  • In a bowl, stir grated cheese, onion, mayonnaise and mustard to combine. Flip bread over so the toasted side is facing down. Divide the cheese mixture evenly onto the bread, using a fork to press it down and spread it out to the edges.
  • Right before serving, broil the sandwiches in the center of the preheated oven for 3 minutes. Continue cooking for 1-2 minutes longer with oven door slightly open, watching the sandwiches as they start to get brown and bubbly. When you see brown spots covering about 1/3 of each sandwich, remove them from the oven and tent with foil while you divide the soup among 6 bowls. Top soup with a dollop of yogurt or sour cream and some slivered basil, if you like. Serve with sandwiches alongside.