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1
In a medium pot, over medium heat, add the canola oil.
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2
Stir in the onions and celery, and saute until the onions are soft and translucent, about 5 minutes.
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3
Add the garlic, red pepper flakes, and salt and pepper, to taste, and saute an additional 2 minutes.
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4
Stir in the crushed tomatoes and vegetable broth.
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5
Bring to a boil, then reduce the heat to a simmer.
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6
Cook, covered for 30 minutes.
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7
(Remove 2 cups of soup and reserve it for Round 2 Recipe Chicken Cacciatore.)
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8
Add the remaining soup to a blender and puree until smooth.
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9
Return the puree to the pot and season with salt and pepper, to taste.
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10
Serve hot with grilled cheese sandwich.
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11
For Grilled Cheese Sandwich:
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12
Heat a large grill pan over medium-high heat.
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13
Butter 1 side of each slice of bread.
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14
Lay half of the bread, butter side down, in the pan.
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15
Put a slice of American cheese on each piece of bread, then sprinkle 2 tablespoons of the Cheddar on top of each piece.
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16
Add another slice of American cheese on top of the Cheddar and finally cover with the remaining bread slices, butter side up.
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17
Grill until golden brown on both sides and the cheese is melted, about 3 minutes a side.
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18
Cut into triangles and serve with tomato soup.
