Ingredients
1tbspunsalted butter
1tbspextra virgin olive oil
1onion
1clovegarlic
½cupsun-dried tomatoes,oil-packed
1tomato
3cupschicken stock,or low sodium broth
2sprigsthyme
salt and freshly ground pepper
¼cupheavy cream
4ciabatta rolls
½lbItalian fontina cheese
Preparation
In a large saucepan, melt the butter in olive oil.
Add the onion and garlic and cook over moderately high heat, for about 4 minutes, stirring until softened.
Add the sun-dried tomatoes, diced tomato, stock, and thyme.
Season with salt and pepper. Bring to a boil.
Cover and simmer over low heat for 20 minutes until the vegetables are very soft.
Discard the thyme sprigs.
Preheat a panini press.
Transfer the soup to a blender, add the cream, and puree until smooth.
Return the soup to the saucepan and season with salt and pepper.
Keep the sun-dried tomato soup warm over moderate heat.
Fill the ciabatta rolls with the sliced cheese, and press until the bread is crispy and the cheese is melted.
Serve the soup with the cheese panini on the side.
