1 – 28 oz can of crushed tomatoes – I used the Contadina brand.
3 cups of vegetable stock
1/4 cup of uncooked basmati rice
3/4 cup of white cheddar cheese
4 slices of sour dough bread
4 slices of colby pepper jack cheese
Softened butter to butter bread
Instructions
In a soup pot, sauté the onion in the olive oil over low heat for 10 minutes.
Add garlic to onion mixture and saute for 1 minute.
Add tomato paste, dried thyme and black pepper to the onion mixture and sauté for 2 minutes over low heat.
Add crushed tomatoes, stock and basmati rice. Bring soup to a boil and turn down to low to simmer for 30 minutes. Stir occasionally so rice does not stick to the bottom of the pan.
Add cheddar cheese and stir for a minute or so so that it has completely blended into the soup.
Heat a large sauté pan over medium heat.
Butter one side of each piece of sour dough bread. Add cheese to bread – butter side of bread should be on the outside of the bread – cheese on the inside.
Grill sandwiches on both sides over medium heat until golden and the cheese has melted.
Cut each sandwich into 8 to 10 pieces and serve with the soup.