Yes, it is another post about tomatoes but cut me some slack because we had to wait until now to even get tomatoes. The positive side of that is tomato season has exploded during soup weather. So I was extra excited when a rainy Autumn Sunday that was ripe for soup making and a recipe for Roasted Tomato Soup with Broiled Cheddar collided. This recipe had all the elements: roasted, tomato, broiled and cheddar. And even better (as if it needed to get any better) was that between the roasted and the broiled was, wait for it, Rye Bread.