Name: Creamy Sun-Dried Tomato Soup with Cheese Panini Recipe
Prep time: 11 min
Cook time: 24 min
Yield: 4
Ingredients: 1 tbsp unsalted butter; 1 tbsp extra virgin olive oil; 1 onion; 1 clove garlic; ½ cup sun-dried tomatoes; 1 tomato; 3 cups chicken stock; 2 sprigs thyme; salt and freshly ground pepper; ¼ cup heavy cream; 4 ciabatta rolls; ½ lb Italian fontina cheese

creamy sun-dried tomato soup with cheese panini recipe

How To Make Creamy Sun-Dried Tomato Soup with Cheese Panini

This hearty and creamy Sun-Dried Tomato Soup is a delicious one to have, especially as it’s served with tasty and gooey cheese panini!

Preparation: 11 minutes

Cooking: 24 minutes

Total: 35 minutes

Serves:

Ingredients

1tbspunsalted butter
1tbspextra virgin olive oil
1onion
1clovegarlic
½cupsun-dried tomatoes,oil-packed
1tomato
3cupschicken stock,or low sodium broth
2sprigsthyme
salt and freshly ground pepper
¼cupheavy cream
4ciabatta rolls
½lbItalian fontina cheese

Instructions

In a large saucepan, melt the butter in olive oil.
Add the onion and garlic and cook over moderately high heat, for about 4 minutes, stirring until softened.
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 for 20 minutes until the vegetables are very soft.
Discard the thyme sprigs.
Preheat 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.
Fill 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.