• Sun-Dried Tomato Soup With Cheese Panini

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  • 1/2 cup finely chopped onion
    2 cloves garlic, peeled and minced
    1 tablespoon butter
    1 tablespoon extra-virgin olive oil
    1/2 cup oil-packed, sun-dried tomatoes, drained and coarsely chopped
    1 tomato, diced
    3 cups good-quality chicken broth (or vegetable broth)
    2 sprigs fresh thyme
    1/2 cup heavy cream
    Salt, to taste
    1/4 teaspoon ground white pepper
    1/2 pound fontina cheese slices
    4 ciabatta rolls
    In a large heavy-bottomed pot, saute the onion and garlic in the butter and olive oil over medium-high heat until onion is soft and translucent. Add the sun-dried tomatoes and fresh tomato, along with the broth and thyme. Simmer briefly to cook fresh tomato.
    Remove soup from heat and let cool slightly. Add half of mixture to a blender or food processor; puree (be sure and place a towel over lid to avoid hot, spurting liquid). Return soup to pot and whisk in the cream. Add the salt and pepper to taste.
    Divide the cheese between the 4 rolls. Place them in a preheated panini press and cook until bread is golden and cheese is melted.
    Makes 4 servings.
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