Smoky Tomato Soup with Grilled Cheese and Bacon Sandwiches

This is even better the next day...if there's any left, that is.  

Ingredients:

1 tablespoon extra virgin olive oil

4 slices bacon, chopped

3 garlic cloves, chopped

1 onion, chopped

3 celery stalks, chopped

2 carrots, chopped

Salt and Pepper

4 cups chicken stock

1/2 tsp. dried oregano

1 (28-0z) can crushed tomatoes

1 tsp. sugar

2 tsp. paprika

1/4 cup heavy cream

Butter, for the skillet

16 slices of whole wheat bread

8 squares of sliced extra-sharp cheddar cheese

3 tbsp. chopped fresh chives

Directions:

Heat the olive oil in a medium soup pot over medium-high heat.  Add the copped bacon and cook until crisp, 2 to 3 minutes.  Using a slotted spoon, transfer the crispy bacon to paper towels to drain and reserve for the grilled cheese and bacon sandwiches.

To the same pot, add the garlic, onions, celery, and carrots and season with salt and pepper.  Cook for 5-6 minutes, until the vegetables are tender.  Scoop the veggies into a food processor, add about 1/2 cup of the chicken stock and the oregano, and puree until smooth.  

Return the pureed veggies to the pot, place back over medium-high heat, and add the remaining chicken stock, the crushed tomatoes, the sugar, and the paprika. Bring the soup up to a bubble, stir in the cream, and keep warm over low heat while you make the sandwiches. 

Heat the butter in a large skillet over medium heat.  While the butter is melting, lay 8 of the bread slices on a cutting board.  Top each one with a slice of cheese, a sprinkle of the bacon, some chives, and another slice of bread.  Transfer 4 of the sandwiches to the hot skillet and cook until the sandwich is toasted on both side and the cheese is melted.  Repeat with the remaining 4 sandwiches.

Serve the smoky tomato soup with the grilled cheese and bacon sandwiches alongside.

**Rachael Ray's Big Orange Book recipe

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