Ingredients
Scale
- 2 tablespoons grapeseed oil
- ½ cup yellow onion, roughly chopped
- 1 clove garlic, chopped
- 1 (28-ounce) can whole plum peeled tomatoes, undrained
- 2 cups vegetable stock
- ¼ teaspoon dried Mexican oregano
- ¼ teaspoon dried crushed basil
- ½ teaspoon sea salt
- ½ teaspoon freshly cracked black pepper
- ½ cup Clamato Picante
- ½ teaspoon granulated sugar
- 1 jalapeño, sliced
- 4 slices white bread
- 1 ½ tablespoons unsalted butter
- ? cup cheddar cheese, grated
Instructions
- Heat grapeseed oil in a 5-quart stockpot over medium heat. Add onion and garlic and saute for 7 minutes or until onion is translucent.
- Add tomatoes with liquid, vegetable stock, oregano, basil, salt and pepper. Bring to a boil, reduce heat, COVER and let simmer for 20 minutes.
- Transfer soup to a blender container, add Clamato and blend until smooth. Return blended soup to stock pot and stir in sugar. Heat for 5 minutes stirring frequently.
- Preheat skillet over medium heat. butter one side of bread slice. Place bread butter-side-down onto skillet and sprinkle with half the cheese. Butter a second bread slice on one side and place butter-side-up on top of sprinkled cheese. Grill until browned and flip over; continue grilling until cheese is melted. Repeat with remaining ingredients. Slice sandwiches in small bite-size pieces.
- Pour soup in serving bowls or shot glasses if serving as an appetizer. Garnish with jalapeño slices. Serve with grilled cheese sandwich croutons.