Creamy Roasted Tomato Soup with Herb & Swiss Panini
I’m the only person at my house who will eat vegetables. Can you believe that? Both my boyfriend and his son are major veggiephobes – the son more than the father, but he is still pretty bad.
Surprisingly, they will both eat tomato soup. Mostly as something to dunk a grilled cheese sandwich in, naturally, but still. I’m not going to look a gift horse in the mouth. If they’ll eat it, I’ll make it!
I’ve been looking for a good homemade tomato soup recipe for a while. I had tried out a few different ones, but nothing seemed to be just right. Recently I had seen a couple of different recipes that looked interesting – Tyler Florence’s Roasted Tomato Soup and OurBestBites.com’s Creamy Tomato Soup. Both had things that appealed to me, so I decided to take a few elements of each and see what happened.
We were pretty happy with the result. Even with winter / early spring tomatoes, it had a good tomato-y flavor, and the cheese made it rich and creamy. The only improvement I would make next time is to use my immersion blender a little more thoroughly to ensure a totally smooth soup.
We enjoyed this soup and accompanying crispy, cheesy panini over the weekend when it was cold and rainy – a perfect warm and filling rainy day meal.
- 2 Whole wheat hoagie rolls each cut into two and sliced in half
- 4 wedges Laughing Cow Light Garlic & Herb Cheese (or other herbed spreadable cheese)
- 4 ounces Swiss cheese sliced thin
- 4 sprigs Fresh thyme leaves or more to taste
- Cooking spray
- Spread half a wedge of Laughing cow cheese on each piece of bread.
- Layer 1 ounce of Swiss cheese into each sandwich, then sprinkle with fresh thyme leaves.
- Close sandwiches and spray both sides with cooking spray.
- Heat panini grill or grill pan over medium-high heat. Grill sandwiches until crispy and golden brown, and cheese is melted. Cut each sandwich in half diagonally and serve.