Creamy Roasted Tomato Soup with Grilled Fontina-Mushroom Sandwiches

Total Time:
1 hr 25 min
15 min
1 hr 10 min

4 servings

  • 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
  • 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.

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