Creamy Roasted Tomato Soup with Grilled Fontina-Mushroom Sandwiches
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1151
- Total Fat
- 97
- Saturated Fat
- 50
- Carbohydrates
- 50
- Dietary Fiber
- 8
- Sugar
- 14
- Protein
- 27
- Cholesterol
- 249
- Sodium
- 1610
- Total: 1 hr 25 min
- Prep: 15 min
- Cook: 1 hr 10 min
Ingredients
Tomato Soup:
10 plum tomatoes, halved lengthwise, seeds removed
1/4 cup olive oil, divided
6 cloves garlic, coarsely chopped
Salt and freshly ground pepper
1 Spanish onion, diced
1 carrot, diced
3 cups vegetable stock
1 tablespoon finely chopped fresh thyme
1 1/2 cups heavy cream
Grilled Fontina-Mushroom Sandwich:
2 tablespoons olive oil
1/2 pound cremini mushrooms, thinly sliced
Salt and freshly ground pepper
1 tablespoon chopped fresh sage
8 slices country-style bread
8 tablespoons unsalted butter, softened
1/2 pound fontina, grated
Directions
- Preheat oven to 325 degrees F. Place tomatoes in a large baking dish and drizzle with 2 tablespoons of the olive oil and sprinkle with the garlic, season with salt and pepper. Roast for 25 to 30 minutes, or until the tomatoes are soft.
- Heat the remaining olive oil in a medium stock pot over medium heat. Add the onions and carrots and cook until the onions are soft, about 5 minutes. Add the roasted tomatoes, garlic, and the juices that have accumulated. Add the stock and fresh thyme and cook for 20 minutes. Place the cream in a small saucepan over medium high heat and cook until reduced by half. Transfer the mixture to a blender and blend until smooth, strain into a clean saucepan over low heat, add the reduced cream, and cook for 5 minutes.
- For the Grilled Fontina-Mushroom Sandwich: Heat olive oil in a large saute pan, add the mushrooms, and cook until golden brown. Season with salt and pepper, and stir in the sage. Brush the bread on 1 side with the butter. Turn 4 of the slices over on a work surface. Divide the cheese among the slices then divide the mushrooms on top of the cheese. Cover with the remaining 4 slices of bread, butter-side up.
- Heat a frying pan over medium heat. Add the sandwiches and cook, turning once, until golden, about 2 minutes per side.