Fire-Roasted Tomato Soup and Cheesy Croissant Panini
10 minPrep Time
30 minCook Time
40 minTotal Time
- 1 Vidalia onion, diced
- 1 carrot or 6 baby carrots, chopped
- 2 cloves of garlic, chopped
- 2 tablespoons olive oil
- 1 + 1/2 [14.5 oz cans] Muier Glen fire roasted diced tomatoes
- 1 cup chicken or vegetable broth
- 1-2 teaspoons sugar [optional]
- 1 tablespoon tomato paste
- 1/4 cup chopped fresh basil [or 1/2 tsp dried] plus extra to garnish
- kosher salt and freshly ground black pepper, to taste
- tools needed: immersion blender, blender, or food processor
- i]adapted from: [patrick and gina neely [/i]
- Saute onions and carrots in 2 Tbsp olive oil until tender.
- Next add garlic and saute for about a minute or so, to bring out the flavor.
- Season with salt and pepper.
- Add tomato paste and cook until toasted, just 1 more minute.
- Next, add tomatoes and broth and let simmer for 25 minutes, until the vegetables are tender and the flavors have melded together.
- Taste for seasoning and add more salt, pepper, and the sugar, if needed.
- Add basil, and puree using a hand held immersion blender or food processor until smooth.
- Serve with a sprinkle of fresh basil on top.
- For a sinfully delicious sandwich to pair with the soup, slice a bakery croissant in half, add 3 slices of your favorite [real] cheese and press on a panini maker [or grill in a pan!] until golden and melted. It’s beyond amazing. I ate the other half of the sandwich for breakfast, while driving to spinning class because I do what I want it was so GOOD! A sauteed veggie and cheese panini would also be divine counterpart!
Want more tomato-y goodness?