Who is Rachael Ray

Smoky Tomato Soup with Mini Grilled Cheese and Bacon Sammies
(Serves 4)

Ingredients

1 tablespoon EVOO (extra-virgin olive oil)
4 slices smoked bacon, chopped
3 garlic cloves, chopped
1 onion, chopped
3 celery stalks, chopped
2 carrots, chopped
Salt and pepper
4 cups chicken stock
1/2 teaspoon dried marjoram or oregano
1 (28-ounce) can crushed
fire-roasted tomatoes, partially drained (if you only have diced or whole fire-roasted tomatoes, don't sweat it; it all gets ground up later)
1 teaspoon sugar
2 teaspoons hot smoked paprika, 2/3 palmful
1/4 cup heavy cream
Butter, for the skillet
16 slices of party-size rye, pumpernickel, or whole wheat bread, such as Pepperidge Farm
8 square slices of extra-sharp cheddar cheese, 1/4 inch thick
3 tablespoons finely chopped fresh chives
1-1/2 cups (a single-serving bag) white cheddar popcorn

Directions

Heat the EVOO in a medium soup pot over medium-high heat. Add the chopped bacon and cook until crisp, 2 to 3 minutes. Using a slotted spoon, transfer the crispy bacon to paper towels to drain and reserve for the mini grilled cheese and bacon sammies.

To the same pot, add the garlic, onions, celery, and carrots and season with salt and pepper. Cook for 5 to 6 minutes, until the vegetables are tender. Scoop the veggies into a food processor, add about 1/2 cup of the chicken stock and the marjoram, and puree until smooth. If the tomatoes you are using are whole or diced, add them to the processor with the veggies and puree.

Return the pureed veggies to the pot, place back over medium-high heat, and add the remaining chicken stock, the crushed or pureed fire-roasted tomatoes, the sugar, and the smoked paprika. Bring the soup up to a bubble, stir in the cream, and keep warm over low heat while you make the sammies.

Heat some butter in a large skillet over medium heat. While the butter is melting, lay 8 of the bread slices on a cutting board. Top each one with a slice of cheese, a sprinkle of the reserved bacon, some chives, and another slice of bread. Transfer 4 of the mini sammies to the hot skillet and cook until the sandwich is toasted on both sides and the cheese is melted. Repeat with the remaining 4 sammies.

Serve the smoky tomato soup with some popcorn floating on top and the grilled mini grilled cheese and bacon sammies alongside.

Rachael Ray is a bestselling author and the host of Food Network's popular 30-Minute Meals and Tasty Travels as well as her daytime syndicated show, Rachael Ray. She is also the founder of Yum-o!, a charitable foundation dedicated to helping parents and children develop a healthy relationship with food. This is her fourteenth cookbook.