Chipotle Tomato Soup (with Cheddar Crouton & Fried Sage!)

Grilled Cheese and Tomato Soup is a classic piece of American comfort cuisine. Here's a 'grown up' take on the soup that can be combined with a cheesy, melty sandwich on a chilly day, or served at your next dinner party in a crystal glass as a utensil free appetizer.

Ingredients:Soup

• 3 lb. tomatoes, roasted
• 2 cloves roasted garlic (put cloves in tinfoil with a drizzle of olive oil. seal foil, and bake at 425 degrees for 20 minutes)
• 1 clove raw garlic, chopped
• 1 shallot, chopped
• 2 Tbs chopped sage (about a palmful of leaves)
• 1 chipotle pepper in adobo sauce (canned), chopped
• 1 Tbs. butter
• 1 Tbs. olive oil
• 1/2 c. beer (I used an IPA)
• 32 oz chicken or veggie stock
• 2 tsp. sugar

*you will need a hand blender, food processor, or blender for this recipe1. Using a large soup pot, bring 1 Tbs. butter and olive oil up to medium-high heat, until butter is melted. Add raw garlic with shallots and bring to a simmer. Add the chopped sage and chipotle pepper and continue to simmer for one minute.2. Deglaze the pan with 1/2 cup of beer. Allow the alcohol to cook off for about 5 minutes, while scraping the bottom of the pan for all the 'brown bits' of flavor.3. Add the roasted garlic and tomatoes to the pot, and stir until they are fully coated with the simmering mixture.4. If you are using a hand blender: puree all ingredients in the pot while pouring in the chicken or veggie stock. Add the sugar, and give the soup one final blend until a smooth consistency is achieved. Bring soup to a simmer, and cover until you are ready serve.4. If you are using a blender or food processor: once all the ingredients have been simmered together in the soup pot, transfer into the blender and puree until smooth. You may have to do this in 2-3 batches, and set aside puree in a large bowl. Once all ingredients have been pureed, transfer the puree back into the soup pot, and start to whisk in the chicken or veggie stock and sugar. Bring soup to a simmer, and cover until you are ready to serve.Serve with a cheddar baked crouton topped with a piece of fried sage.Cheddar Baked Crouton1 small loaf crusty bread or baguette, sliced into 2-3 inch piecesolive oil1 cup shredded extra sharp cheddarArrange bread pieces on a baking sheet, and drizzle a small amount of olive oil over the top. Bake at 375 for 3-4 minutes. Remove from oven and flip the pieces over. Pile shredded cheese on top of each piece, and bake for 4-5 more minutes or until cheese is melted and edges are golden brown.Fried Sage2 Tbs Butter10-15 fresh sage leavesMelt butter In a sauté pan over medium-high heat. Add sage and saute until leaves have become crisp and brown (about 3 minutes). Set leaves aside on a paper towel until you are ready to serve the soup.