Creamy Sun-Dried Tomato Soup with Cheese Panini

Name: Creamy Sun-Dried Tomato Soup with Cheese Panini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon unsalted butter; 1 tablespoon extra-virgin olive oil; 1 small onion, chopped; 1 garlic clove, sliced; 1/2 cup oil-packed sun-dried tomatoes, drained and coarsely chopped; 1 tomato, diced; 3 cups chicken stock or low-sodium broth; 2 thyme sprigs; Salt; Freshly ground pepper; 1/4 cup heavy cream; 4 ciabatta rolls, split; 1/2 pound Italian Fontina cheese, sliced

Servings: persons

1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 small onion, chopped
1 garlic clove, sliced
1/2 cup oil-packed sun-dried tomatoes, drained and coarsely chopped
1 tomato, diced
3 cups chicken stock or low-sodium broth
2 thyme sprigs
Salt
Freshly ground pepper
1/4 cup heavy cream
4 ciabatta rolls, split
1/2 pound Italian Fontina cheese, sliced

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

738

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon unsalted butter, 1 tablespoon extra-virgin olive oil, 1 small onion, chopped, 1 garlic clove, sliced, and more.

Yes, Creamy Sun-Dried Tomato Soup with Cheese Panini falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!