1 can of fire roasted tomatoes
1 1/2 cups of heavy cream
1 teaspoon of granulated garlic
(to taste) salt and pepper
6 pieces of Texas toast
6 pieces American cheese
3 tablespoon of butter
Purée the fire roasted tomatoes and pour into a medium sauce pan. Heat until tomatoes just start to boil; stir in garlic.
Reduce heat to a simmer and stir in cream. Add salt and pepper to taste.
Butter one side of each piece of bread. Place cheese onto unbuttered side of bread. Put sandwiches together (you should have three).
Cook in a sauté pan until cheese is completely melted and bread is very crispy. Cut into one-inch cubes. Pour 6 ounces of tomato soup into a bowl and garnish with grilled cheese pieces.
Recipe serves four.