Grilled Tomato Stoup with Prosciutto and Mozzarella Portobellos

From Rachael Ray

4 large portobello mushrooms, stems discarded
Salt and freshly ground black pepper
2 Tbsp EVOO
1 medium yellow onion, chopped
4 garlic cloves, chopped
1 tsp crushed red pepper flakes
4 sprigs fresh thyme
1 quart chicken stock or broth
8 large plum tomatoes, cut in half lengthwise
1 slice crusty bread, optional
4 slices prosciutto or other good-quality ham
4 slices fresh mozzarella cheese
4 Tbsp store-bought pesto, optional

Preheat the oven to 450. Preheat an outdoor grill or indoor grill pan on high.

Place the portobello mushrooms on a baking sheet. Season both sides with salt and pepper and arrange the mushrooms gill side up. Drizzle with a little EVOO. Put them in the oven and roast for 12 minutes, or until cooked through.
While the mushrooms are roasting, start the soup. Heat a soup pot over medium-high heat with 2 tablespoons EVOO. Add the onion, garlic, red pepper flakes, and thyme sprigs. Cook for 2-3 minutes, then add the chicken stock and bring up to a boil. Reduce heat to medium low and simmer 10 minutes.
Drizzle EVOO over tomatoes and season with salt and pepper. Place on the grill and char on all sides, about 5 minutes. Drizzle the slices of bread wtih EVOO, place on the grill, and cook until well marked on both sides, about 2 minutes. Remove the tomatoes and bread slice from the grill and roughly chop. Add them to a blender with about one fourth of the simmering broth. Puree about 1 minute. Add the tomato-bread puree to the simmering soup and continue to cook 5 minutes.
Once the mushrooms are cooked, top each one with a slice of prosciutto and a slice of mozzarella. Return to the oven to melt the cheese, about 2 minutes.
To serve, ladle into bowls and garnish with about a tablespoon of pesto. Serve the mushrooms alongside.