Topics

Grilled Cheese & Tomato Soup… New and Improved!

Grilled Cheese & Tomato Soup... New and Improved!

'Tis the season to put soup on the menu! Such a fun time of year. I'm practically singing about it. It's starting to get chilly outside, the extra quilts have been pulled out for cuddling, the pumpkin is on the doorstep, and the trees in our town are ready to be free of their leaves any minute, I can feel it! All the factors are just right. It's time to cook up cozy dinner... that time when nothing suits better than soup.

I doubt anyone would argue that soup all by itself can make a lovely fall supper, but slide a sandwich alongside the bowl and you've got bakery-style perfection. A simple, hearty meal for any who might put their feet under your table. The soup and the sandwich are a fun pair to play with, and you can match them up any way you like, but there will always be classic duos that can't be beat. Take timeless grilled cheese and tomato soup. There is a beauty of a pair! The creaminess of the cheese rounds off the acidity of the tomato. The silkiness of the soup provides perfect contrast to the crisped slices of bread. It's completely delicious! But what if we played it up even more? Gave it a few sophisticated and simple twists?

Here I've paired my favorite tomato soup with a mozzarella, ham, and basil panini. The tomato soup is a creamy blend with hints of garlic and spice; one that even my husband, traditionally not a tomato soup fan, asks for again and again. The panini is a glorified grilled cheese with the elegant touch of herb. It has been elevated from the original by opting for delicate mozzarella and rejuvenated with the addition of honey ham. I couldn't ask for more of a soup & sandwich.

Enjoy! And stay cozy!

Mozzarella, Ham, and Basil Panini

2 slices of hearty bread
2 slices Smithfield Honey Ham
2 pieces of thinly sliced fresh mozzarella
1 small handful of fresh basil leaves, or a teaspoon of dried basil
1 teaspoon dijon mustard
1 teaspoon balsamic vinegar
2 to 4 thin slices of a roasted red pepper (optional)
1 tablespoon olive oil

Instructions

Brush one slice of bread with mustard, brush the other slice with vinegar. Top bottom slice with mozzarella, basil, ham, and peppers. Top with remaining slice. Heat a large skillet over medium heat, swirling olive oil around to coat the bottom. Add sandwich to pan and top with another heavy skillet to press. Cook 3 minutes on each side or until golden. Repeat for as many sandwiches as needed.

Creamy Tomato Soup

2 tablespoons olive oil
1/4 cup chopped sweet onion (I like to use red)
1/4 teaspoon oregano
1/4 teaspoon crushed red pepper flakes
pinch of cayenne pepper
1 clove garlic, minced
2 (14-ounce) cans chicken or vegetable broth
1 (14-ounce) can tomato puree
4 ounces cream cheese, at room temperature

Instructions

Drizzle olive oil in a saucepan over medium heat. Add onion and cook for 5 minutes, or until soft and translucent. Add spices and chopped garlic, remove from heat and stir. Add broth, return to heat, and bring all to a boil. Simmer, uncovered, for 5 minutes. In a medium bowl, whisk 1/3 cup of the hot broth into the cream cheese, whisking until smooth. Return all to saucepan and add tomato puree. Simmer 10 to 15 minutes, or until heated through.

Comments