INGREDIENTS
tomato soup
2 tbsp
unsalted butter
2
shallots, sliced
2
garlic cloves, minced
1 1/2 tbsp
tomato paste
1 28 ounce can
fire-roasted tomatoes
2/3 cup
cooking sherry
1/3 cup
chicken stock
3 tbsp
brown sugar
1/2 tsp
dried basil
1/4 tsp
salt
1/4 tsp
pepper
3/4 cup
heavy cream
freshly snipped chives for garnish
grilled cheese
8
slices bread
softened brown butter for spreading
8 oz
fontina cheese, freshly grated
6 oz
gruyere cheese, freshly grated
2 oz
parmigiano-reggiano cheese, freshly grated