Scrumptious Roasted Tomato Soup With Sourdough Grilled Cheese Panini

Are you in need of a simple meal to warm your family's heart and soul? Make this delicious dinner (or lunch) and everyone will be smiling from ear to ear. My husband thinks it's the BEST tomato soup he's ever had ... and I'd have to agree.  All ages will love it – who doesn't like tomato soup with grilled cheese? 

This is a gourmet version that you'll make over and over. Trust me, you won't want to go back to regular tomato soup and plain old grilled cheese! It's pretty easy as well. And it's great as leftovers too – the soup that is. Be sure to make the grilled cheese fresh that day if you plan on eating the soup two days in a row. 

Roasting the tomatoes, onion and garlic bring out SO MUCH FLAVOR! The soup bursts with deliciousness! And using sourdough bread was the best decision ever!  It pairs so well with the soup! You'll enjoy dipping the panini into the soup.

Be sure you have an immersion blender before you start! I used a grill pan the first night and a fry pan the second for the grilled cheese. I much prefered the grill pan panini, but a fry pan will do the job!

Happy cooking!

Recipe:

Ingredients for the Soup

2 1/2 lbs. fresh tomatoes (I used a mix of cherry, heirloom and vine)

2 small yellow onions, sliced

6 garlic cloves, peeled

1/2 cup extra virgin olive oil

4 cups chicken broth

2 bay leaves

4 Tbsp. unsalted butter

1/2 cup chopped fresh basil

3/4 cup heavy whipping cream

salt and pepper

Ingredients for the Panini

1 round sourdough loaf

Land o Lakes American Cheese

butter

Directions for the Soup

1. Preheat oven to 475 degrees. Wash, core and cut tomatoes into halves. Spread tomatoes, onions and garlic on baking tray. Drizzle with the oil and some salt and pepper. Roast for 20 to 30 minutes until carmelized.

2. Transfer ingredients on baking sheet into large stockpot. Be sure to pour liquid from the tray into the pot as well. Add 3 cups of chicken broth, bay leaves and butter. Bring to a boil, reduce heat and simmer 15 to 20 minutes until liquid is reduced by a third.

3. Remove and discard bay leaves and turn heat off. Add chopped basil leaves. Puree soup with an immersion blender being careful not to splash and burn yourself. Do this until soup is smooth. Return soup to low heat and add cream.  Add more broth if needed to pick desired consistency.  Season with salt and pepper if needed.

Directions for the Panini

1. Slice the sourdough bread (enough for as many sandwiches as you would like to make).

2. For each sandwich butter the outside of the bread. Add a few slices of american cheese (or a different cheese you enjoy).

3. Cook on grill pan or in nonstick fry pan until sides are golden brown and cheese is melted. Feel free to add ham or tomato if you'd like!

Enjoy DIPPING the sourdough grilled cheese panini into the hot roasted tomato soup! 

Be sure to let me know if you try this recipe!