Tapas Tomato Soup With Manchego Grilled Cheese Croutons

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   For the soup:

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   1. Preheat oven to 375u00b0F.

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   2. Toss tomatoes, onion, shallots, and garlic (skin on) with about olive oil. Spread in an even layer on a large, rimmed baking sheet and season generously with salt and pepper. Roast 30 minutes, or until tomatoes skins have split and tomato flesh is soft. Let cool slightly.

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   3. Remove garlic skins and place roasted garlic cloves in food processor or blender. Add all remaining roasted ingredients, including the juices from the baking sheet, and thyme leaves, discarding the stems. Add 1/4 cup of the chicken stock and puree until mixture is very smooth.

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   4. In a medium saucepan set over medium high heat, combine the tomato puree with the rest of the chicken stock, white wine, smoked paprika, and the cayenne pepper. Cook at least 10 minutes, until soup is warmed and the wine taste has mellowed slightly. Add salt, pepper, and additional spices to taste.

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   For the croutons:

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   1. Heat a large saute pan or skillet over medium heat. While skillet heats, top 2 slices of bread with the thinly sliced Manchego cheese. (Discard the rind.) Top the cheese with the remaining slices of bread. You should have two sandwiches ready to fry.

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   2. Add 2 tablespoons of butter to the skillet, allow to melt, and fry sandwiches on the first side until golden brown. Melt the remaining 2 tablespoons of butter in the skillet and flip the sandwiches. Cook the second side until cheese is totally melted and second side of the sandwich is golden brown.

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   3. Remove and cut each sandwich into 16 bite-sized squares. (Or, for a seasonal twist, cut into small shapes using a bite-sized cookie cutter.)

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    Serve soup, warm, with 4-6 croutons per serving. To reheat croutons, wrap in foil and re-warm in a low oven or spread in an even layer of foil and heat in toaster oven, until cheese melts.

No additional tips available.