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Creamy Fire Roasted Tomato Soup & Grilled Cheese Veggie Panini
This ain't your ordinary tomato soup and grilled cheese! We amp up the ordinary with our flavor packed combo: Creamy Fire Roasted Tomato Soup & Grilled Cheese Veggie Panini!
WATCH THE VIDEO BELOW…. SEE HOW EASY THIS IS TO MAKE!
Who doesn’t love tomato soup and grilled cheese? It’s the ultimate lunch combo! I love it and my kids take it in thermos containers in their lunch boxes. I realized when making Salsa (our weekend “MUST HAVE” fridge item), that fire roasted instead of regular canned tomatoes would add a huge burst of flavor and make such a quick soup taste like it’s been simmering all day! What a smart cheat!
A quick saute of some onions & garlic plus the roasty goodness of the tomatoes and my all time fave, GOOD chicken broth, and you have a quick and easy soup that makes you look like a rock star in the kitchen!
On to our soup’s best bud, the “Sammich“. No grilled cheese will do. Let’s grill up our favorite veggies (you can totally set up a Panini Bar here if you’re throwing a party), butter crusty Italian bread, and add some gooey imported cheese. Baby, these are heaven in your face! Then, if you’re serious about the ultimate tomato soup and grilled cheese, you dip that colorful panini right into the creamy soup. Which I Am… So I Do! Delicious!
This ain't your ordinary tomato soup and grilled cheese! We amp up the ordinary with our flavor packed combo.
Ingredients
- 2 Tbsp. Olive Oil
- 1 large Onion, chopped
- 3 cloves Garlic, minced
- 2 cans Fire Roasted Tomatoes
- 1 jar (16oz) Roasted Red Peppers, drained
- 2 cups Chicken Stock
- 1 ½ tsp. Creole Seasoning
- Kosher Salt to taste
- ½ cup Half and Half
- 1 loaf Ciabatta bread or 4 small Ciabatta loaves
- 1 red pepper, cut into strips
- 1 red onion, cut into strips
- 1 small zucchini, cut into rounds
- 8 oz portabella mushrooms
- 2 tbsp. olive oil
- ½ tbsp. Creole Seasoning
- ½ cup pesto sauce (store bought or homemade)
- 8 oz sliced mozzarella cheese
- 8 oz Asiago cheese
- 4 tbsp. butter, softened
Instructions
- In a large pot, heat oil over medium heat. Add the onions and sauté for 3 minutes or until they are becoming translucent. Add the garlic and sauté for 1 minute.
- Pour mixture into blender. Set pot aside.
- Add remaining ingredients (except half and half). Blend until desired consistency is reached. You can keep soup chunky or puree until completely smooth.
- Pour soup back into pot and add half and half. Stir to combine. Heat on medium-high, stirring occasionally until hot and bubbly. Reduce to low and simmer 15-20 minutes.
- Heat up a grill pan or Panini press.
- Toss veggies in 2 tbsp. olive oil and Creole seasoning. Grill or sauté in a hot skillet for 2-3 minutes per side. You want the veggies to have great flavor but still have an al-dente firmness.
- Spread pesto on inside of each side of bread. Top one side with slices of mozzarella, followed by grilled veggies then slices of Asiago cheese.
- Close the sandwich and smear butter on either side of the outside of the sandwich. Grill or press for 3-4 mins per side or until golden and crisp and cheese has melted. Cut into triangles and serve.