Smoky Tomato Soup & Grilled Cheese

-Heather Jordan

2 T olive oil
3 garlic cloves, chopped
3 stalks celery, chopped
1 quart chicken stock, divided
1 28 oz can crushed fire-roasted tomatoes
1/2 t sugar
1/4 C heavy cream (optional)
1 onion, chopped
2 carrots, chopped
1/4 t dry oregano
1/2 t red pepper flakes

Grilled Cheese:
16 slices rye bread
16 small slices sharp cheddar cheese
4 slices bacon, chopped

Heat a large pot over med-high. Heat 2 T oil. Add bacon and cook til crisp. Remove bacon from pot and set aside. To pot add garlic, onion, celery, carrots, and salt and pepper. Cook 4-5 minutes until they start to tender. Remove veggies from pot to blender. Throw in a big splash of chicken stock and add oregano. Puree until smooth. Return veggies to pot and add remaining stock, fire roasted tomatoes, sugar, pepper flakes and cream. Bring to a bubble and simmer.

Grilled Cheese:
bread, cheese, bacon, cheese bread. Grill til melted.