Recipe

Make Soup

1. Preheat oven to broil on low. On baking sheet, toss together tomatoes, red onion, jalapeños, garlic, olive oil and salt and pepper, to taste. Broil for 30 minutes, tossing every 10 minutes. Be careful not to burn everything, but you’ll want a nice char on the veggies. Leave broiler on and crank it up to high!
2. Transfer charred veggies to large Dutch oven. Add tomato purée and vegetable stock. Bring mixture up to a rolling boil, then cook over low heat for 30 minutes.

Make Crostini

1. While soup is bubbling away, we’re going to make our grilled cheese crostini. Toast slices of bread, then rub each slice with garlic clove. Put nice handful of mozzarella and sharp cheddar on each slice. Put them on baking sheet and broil for only 2 minutes or so. Watch these; please do not burn them! We need these melty but not browned.

Finish Soup and Serve

1. Purée entire soup mixture and serve with as many grilled cheese crostini as you can stack!