Caprese Panini & Creamy Tomato Soup

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Ingredients:

Let's Get Cooking

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1. Make Sandwich

Transfer to oven and bake for 20 minutes, until the tomatoes are blistered and lightly charred.

Spread one side of sourdough with softened butter. Flip over.

Divide the pesto among the slices of bread, spreading evenly from crust to crust.

Break up the fresh mozzarella cheese into small pieces and layer it over each piece of bread.

Spoon charred tomatoes on half of the bread slices. Layer on fresh basil and close bread.

If using a panini maker, preheat the press, and add a sandwich (or two, if it fits) and close grill to press.

In the skillet, since you’re grilling just one side at a time, you’re looking at 4-6 minutes per side, depending on your heat level.

Bake cherry tomatoes, shallots and a head of garlic with olive oil, salt, pepper and red pepper flakes.

Heat up vegetable stock. Add roasted tomatoes and shallots to the pot. Squeeze half the roasted garlic out of their skins and into the soup mixture.

Add in 1/4 cup of pesto. Remove from heat. Use an immersion blender to whip into a soup.

Add Parmesan and cream and stir to combine. Taste and adjust seasoning.

Garnish with a drizzle of heavy cream, pesto and fresh basil.

Serve cherry tomato soup and roasted mozzarella panini together for a classic comfort food meal!

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Take a bow, chef!

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Hungry for More?

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I'm Christina, an American living in Portugal. I share fish-forward recipes from my tiny seaside flat. Follow for more easy and impressive seafood ideas!