In a medium sauce pot, heat the olive oil over medium heat. Add the onion and garlic to the pot, season with salt and pepper, and sweat the vegetables until soft and they begin to caramelize.
Add the tomatoes and hot sauce to the onions and bring to a simmer. Simmer tomatoes for 15-20 minutes. Remove from heat.
Allow soup to cool to room temperature and transfer to a blender. Blend soup on high until very smooth. Transfer back to a pot and bring to a simmer. Serve garnished with chives.
Grilled Cheese Instructions
Place the slices of bread on a work surface. Spread each slice of bread with a light layer of mayonnaise.
Flip the slices over and spread with portion of WUJU. Top half of the bread slices with two pieces of cheese. Place the hot sauce side of the bread against the cheese, so the mayonnaise sides face out.
Heat a sauté pan on medium heat. Working in batches, sear each grilled cheese sandwich until the bread is golden brown and the cheese is melted, about 5 minutes per side.
Serve each sandwich with a cup of tomato soup.
Recipe by Peter Schoemer, Drexel Food Lab
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