Thick and Creamy Tomato Soup With Cheddar and Bacon PaninisI love many forms of tomato soup. It is a particularly effective soup for sandwich dipping- one of my favorite edible activities. The cold weather around here seems to be back with a furious vengeance in the last few days- we even had a few inches of wet snow! When the temperature drops like that my desire to sit on the couch in a hoodie and warm my hands and stomach with a big bowl of soup increases. I put together this very thick, rich tomato soup for these chilly February days. The paninis seem like a great companion piece.
Ingredients
- 1 sweet yellow onion, diced
- 2 cloves garlic, minced
- 1/4 c. tomato paste
- 1 28 oz. can diced tomatoes
- 3 Tbsp. olive oil, divided
- 1 Tbsp. sugar
- 2 tsp. dried oregano
- 2 tsp. dried basil
- 1 c. heavy cream
- salt and pepper to taste
- sliced cheddar cheese
- 4 slices cooked pepper bacon
- 1 tomato sliced crosswise about 1/4 " thick
- 4 slices sour dough bread
TOMATO SOUPHeat 2 Tbsp. olive oil in a medium sauce pan over medium-high heat. Add onions and cook about 5 minutes until they are softened and begin to turn translucent, season with salt and pepper. Add garlic and tomato paste and stir constantly for about 1 minute. Add diced tomatoes, dried herbs, sugar, and salt and pepper and bring to a boil. Reduce heat to medium low and simmer for about 10 minutes, stirring occasionally. When the tomatoes have softened, slowly add cream and stir to combine. Adding more if soup is too thick. Season to taste and serve with paninis.
PANINISWhile soup is simmering, turn the panini press to high heat. Brush one side of each piece of sourdough bread with olive oil. With the oiled side out, arrange sandwiches with cheese, bacon, tomato slices, an additional piece of cheese, and top with a piece of sourdough oiled side up. Place on heated panini press and cook about 5 minutes until sandwiches become toasty and cheese is melted. Remove and serve with soup.
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