roasted tomato soup & caprese paninis

i pretty much love all food in every form. i don’t discriminate, so almost anything well-prepared tastes good to me.  my mom, on the other hand, is not as food-obsessed as i am, so when she raves about a recipe, you know it’s gonna be good. she has been telling me to make this roasted tomato soup for years, but i, like an idiot, have been brushing her off. after making it this evening, i am furious with myself for not trying it sooner! so easy & it really hits the spot. i guess mom knows best after all!

although tomato nirvana was in full effect after just one sneaky bite of soup from the wooden spoon i was using to stir everything together, i found an even higher level of tomatoey goodness when i bit into my caprese panini after dunking it into my bowl of soup. this combo was even better than lennon & mccartney… & this is coming from a big beatles fan!

roasted tomato soup

-2 lbs tomatoes (i used roma), halved & trimmed (if necessary)
-2 medium yellow onions, thinly sliced
-6 cloves garlic, peeled
-3 cups water (you can add more before serving if you desire a thinner consistency)
-salt, pepper & dried basil, to taste
-good olive oil (about half a cup)

1)  preheat oven to 450 degrees.
2) arrange tomatoes, onions & garlic cloves on a baking sheet. drizzle generously with olive oil & season with salt & freshly ground pepper.
3) bake for half an hour or until everything starts to brown & carmelize.
4) combine vegetables with water in a large pot & bring to a boil. reduce heat & simmer for 20 minutes.
5) dump a generous amount of dried basil into the mixture (i used about 1 1/2 tbsp).
6) use an immersion blender to blend soup to your desired consistency. enjoy!

*this recipe makes 4 servings & was adapted from a recipe by food network’s tyler florence.

caprese paninis

-8 slices sourdough bread
-12 1/2 inch slices fresh buffalo mozzarella (pre-cut medallions are dreamy here)
-12 1/2 inch slices of tomato (we used vine)
-12 large fresh basil leaves
-2 tsp butter, divided

directions (i feel pretty stupid writing these out since sandwich-making seems pretty self-explanatory, but here goes):
1) melt 1/2 tsp of butter in a large skillet on medium-high heat.
2) meanwhile, assemble sandwiches by layering 3 slices of cheese, 3 slices of tomato & 3 basil leaves between two pieces of bread.
3) transfer sandwich to skillet, flipping after 2-3 minutes. the second side & remaining sandwiches will cook faster.
4) transfer sandwich to plate. rinse & repeat 3 more times. enjoy!

*i am not a math whiz, but this recipe clearly makes 4 servings. unless you are a sandwich monster. in which case, join the club.

About Christina

Milwaukee-based bon vivant. Lover of food, yoga, design, good words & loving kindness.
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6 Responses to roasted tomato soup & caprese paninis

  1. Donna Lee says:

    I am trying this one it sounds yummy!

  2. huda says:

    Does ur dad try all these gourmet food that ur making ? what does he thinks ?

  3. Anna says:


  4. Per my previously stated “rule”, I waited to comment on this recipe until AFTER I made it. I made it tonight and it was deeeelicious! I can hardly wait to try it with this summer’s garden fresh, organic tomatoes.

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