Smoked Sun-dried Tomato Soup and Crostini with Prosciutto and Gruyere

4 plum tomatoes, smoked (apple wood, cherry or hickory will work fine)12 sun-dried tomatoes2 shallots, diced2 garlic cloves, diced1 quart chicken stock1 teaspoon dried thyme2 scallions, sliced3 tablespoons sugarSalt and pepper to taste1 baguette (10-12 inches long).8 slices La Quercia heirloom prosciutto or other high-quality prosciutto8 slices Gruyere cheesePlace smoked tomatoes, sun-dried tomatoes, shallots, garlic, thyme and chicken stock in a 2-quart pot. Bring the mixture to a boil and then simmer on medium heat for 20 minutes.With a stick blender (or in a blender in batches) pur#233;e the soup mixture. Add sugar and season to taste with salt and pepper. Keep warm while making the crostini.Serve into soup bowls and garnish with sliced scallionsFor the crostini: Heat oven to 400 degrees. Trim ends from the bread and cut on the bias into eight, 1/2-inch thick pieces. Cover the baguette slices with prosciutto and cheese. Put in oven until cheese melts. 3-5 minutes.Ladle soup into bowl; serve crostini on the side.Serves four.Chef Joel Hetrick, Classic Residence by Hyatt, Glenview