Tomato Soup And Saint-André Waffled Grilled Cheese Sandwiches

1. 1

   In a large pot, saute the onion in 4 tablespoons of the butter, and add the salt and oregano until translucent, about 4 minutes.

2. 2

   Add in the chopped tomatoes and chicken broth and bring to a simmer.

3. 3

   While the tomatoes and broth come to a simmer, prepare a roux in a separate small saucepan. Melt the remaining 2 tablespoons of butter, then add the flour. Stirring for a few minutes until the flour just starts to brown.

4. 4

   Add the cream and half-and-half, stirring constantly until just simmering. With the heat on low, cook the mixture for 20 minutes, covered. Add the mixture into the pot with the tomatoes.

5. 5

   Add the ground cloves and puree the soup with an immersion blender.

6. 6

   Season to taste with salt and freshly ground pepper, and serve with the waffled grilled cheese sandwiches.

7. 7

   Note: If the tomato soup ends up separating, just re-blend it with your immersion blender.

8. 8

   Cut the chilled Saint-Andre cheese into 1/2 inch to 1/4 inch slices and divide it evenly between it in between the half of the slices of sandwich bread. Top each cheesy half with another slice.

9. 9

   Butter each side of the sandwich and grill it inside a waffle iron until the bread is nice and golden, about 2 minutes.

* Per serving · 4 servings · Values may vary.

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