These recipes only further prove why these two dishes make such a perfect combination.
Heat oil in a large Dutch oven overmedium-high.
Stir tomatoes and sugar into Dutch oven.
Credit:Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Christina Daley
Bring to a simmer over medium-high.
Cook, stirring often, until slightly thickened, about 10 minutes.
Add vegetable stock, and bring to a simmer over medium-high.
Cook, stirring occasionally, until flavors meld, about 10 minutes.
Process tomato mixture using an immersion blender until smooth, about 1 minute.
(Alternatively, working in 2 batches, ladle tomato mixture into a blender.
Secure lid on blender, and remove center piece to allow steam to escape.
Place a towel over opening, and process until smooth, about 30 seconds.
Return to Dutch oven.)
Stir in 1/2 cup of the cream and remaining 2 teaspoons salt.
For a creamier consistency, add up to 1/4 cup additional cream.
Hollow out bread from rounded top halves of baguette.
Spread pepper jelly evenly over cut sides of baguette.
Stuff cheeses evenly into hollowed-out baguette halves.
If needed, place some of the cheese on bottom baguette halves.
Bake in preheated oven until cheese is melted, 10 to 12 minutes.
Carefully place top baguette halves, cheese side down, over bottom baguette halves.
Cut each half crosswise into 4 slices for a total of 8 sandwiches.
Serve warm with soup.
