1 onion, chopped
9 cloves garlic, minced
3 ounces olive oil
1 pound bacon, chopped
1 28oz can tomatoes
2-3 ounces chipotle Tabasco
1 quart cream (I use heavy cream...)
In a pot add everything except the tomatoes and heavy cream. (onions, garlic, bacon, Tabasco and olive oil) Cook until onions are translucent then add canned tomatoes and cream. (You can also skip this step and just add everything... the olive oil isn't really needed either.) Bring to boil, simmer for an hour, then use an immersion stick blender to puree right in the pot. If you don't have an immersion blender, be very careful when using a blender. Do it in batches and leave room at the top. Hot liquids tend to go wild in a blender. You might also want to wait a bit for it to cool down first. Don't burn yourself!
Serve with grilled cheese sandwich. (or steak and cheese like Dale made)
Source: Top Chef Target challenge... from Dale's winning Ribeye Grilled Cheese Sandwich and Tomato Soup recipe: http://www.bravotv.com/foodies/recipes/ribeye-grilled-cheese-sandwich-amp-spicy-tomato-soup
also here:
http://recipes.target.com/recipe/213192/steak-grilled-cheese-and-tomato-soup.aspx