Creamy Roasted Tomato Soup with Grilled Fontina-Mushroom Sandwiches

Show: Episode:

Rated 5 stars out of 5
  • Rate This Recipe
  • Read 27 Reviews
Total Time:
1 hr 25 min
Prep
15 min
Cook
1 hr 10 min
Yield:
4 servings
Level:
--
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

Tomato Soup:

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.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 27 reviews

  • on March 01, 2013

    Flag

    This soup is AMAZING. I added turkey bacon to the sandwiches and baked them instead of grilling on the stove (375 for 10min.
    instead of whipping cream, I used a cup of progresso cream of mushroom "recipe starters". very good recipe, my best soup yet!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on August 20, 2011

    Flag

    Great Dish

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on January 14, 2011

    Flag

    Didn't make the sandwiches because we had ingredients for one of our other favorites, but the soup was fantastic!!! I didn't strain it because I like the texture and it was still great.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.