tomato soup with bacon grilled cheese sandwiches... 45 minutes

the goods:

1 tablespoon extra-virgin olive oil
1 large red onion, chopped
1 garlic clove, chopped
3 to 4 large tomatoes, cored and chopped
14 oz. can vegetable broth
1/4 cup heavy cream
10 slices bacon (for vegetarian, omit bacon)
3 tablespoons butter, room temperature
6 slices white sandwich bread
1 cup shredded Gruyere cheese



In a large saucepan, heat oil over medium. Add onion and garlic; season with salt and pepper. Cook, stirring, until onion softens, 4 to 6 minutes.



Meanwhile, in a large skillet, cook bacon over medium until lightly browned but not crisp, about 5 to 7 minutes. Drain bacon on paper towels; discard fat from skillet.



Add tomatoes to onion and garlic and increase heat to medium-high. Cook, stirring, until tomatoes begin to break down, 4 to 6 minutes.



Pour broth into a pyrex measuring pitcher and add enough water to make liquid 2 cups. Pour into soup pot. Simmer until tomatoes are very soft, about 10 minutes.



In batches, puree soup in a blender. Return soup to pot and simmer 1 minute; stir in cream and season with salt and pepper. Remove from heat and cover to keep warm.



Butter bread slices. Place bread, buttered side down in skillet, top with bacon and cheese. Cook over medium-low heat until cheese melts and bread is golden, about 3 to 5 minutes per side.



Repeat with remaining bread, cheese and bacon.



Quarter sandwiches.



Dip sandwich slices in soup and enjoy!