Creamy Sun-Dried Tomato Soup with Cheese Panini

Name: Creamy Sun-Dried Tomato Soup with Cheese Panini
Total time: 35 min
Yield: 4
Ingredients: 1 tbsp. unsalted butter; 1 tbsp. extra-virgin olive oil; 1 onion; 1 clove garlic; 1/2 c. oil-packed sun-dried tomatoes; 1 tomato; 3 c. chicken stock or low-sodium broth; 2 sprig thyme; Salt and freshly ground pepper; 1/4 c. heavy cream; 4 ciabatta rolls; 1/2 lb. Italian fontina cheese

Published: Sep 3, 2008

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Yields:

Total Time:

35 mins

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Recipe By: Grace Parisi This recipe riffs on the classic American combination of cream of tomato soup alongside grilled cheese sandwiches. In addition to fresh tomato, I've added plump, oil-packed sun-dried tomatoes, which contribute loads of flavor and give the soup a thick, luscious texture. In place of American cheese and white bread, I've used crusty ciabatta rolls and fragrant, silky Fontina cheese.

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Ingredients

1 Tbsp. unsalted butter
1 Tbsp. extra-virgin olive oil
1 onion
1 clove garlic
1/2 cup oil-packed sun-dried tomatoes
1 tomato
3 cups chicken stock or low-sodium broth
2 sprig thyme
Salt and freshly ground pepper
1/4 cup heavy cream
4 ciabatta rolls
1/2 lb. Italian fontina cheese

Directions

1. Step 1In a large saucepan, melt the butter in the olive oil. Add the onion and garlic and cook over moderately high heat, stirring until softened, about 4 minutes. Add the sun-dried tomatoes, diced tomato, stock and thyme. Season with salt and pepper; bring to a boil. Cover and simmer over low heat until the vegetables are very soft, 20 minutes. Discard the thyme sprigs.
2. Step 2Preheat a panini press. Transfer the soup to a blender, add the cream and puree until smooth. Return the soup to the saucepan and season with salt and pepper. Keep the sun-dried tomato soup warm over moderate heat.
3. Step 3Fill the ciabatta rolls with the sliced cheese and press until the bread is crispy and the cheese is melted. Serve the soup with the cheese panini on the side.
4. Step 4Wine Recommendation: Light-bodied, herbal Chianti: 2005 Ruffino.