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1
In a large saucepan, melt the butter in the olive oil.
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2
Add the onion and garlic and cook over moderately high heat, stirring until softened, about 4 minutes.
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3
Add the sun-dried tomatoes, diced tomato, stock and thyme.
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4
Season with salt and pepper; bring to a boil.
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5
Cover and simmer over low heat until the vegetables are very soft, 20 minutes.
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6
Discard the thyme sprigs.
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7
Preheat a panini press.
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8
Transfer the soup to a blender, add the cream and puree until smooth.
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9
Return the soup to the saucepan and season with salt and pepper.
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10
Keep the sun-dried tomato soup warm over moderate heat.
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11
Fill the ciabatta rolls with the sliced cheese and press until the bread is crispy and the cheese is melted.
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12
Serve the soup with the cheese panini on the side.
