Creamy Roasted Tomato Soup with Grilled Fontina-Mushroom Sandwiches

Name: Creamy Roasted Tomato Soup with Grilled Fontina-Mushroom Sandwiches
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 4
Cuisine: Global
Ingredients: 8 slices country-style bread; 1 carrot, diced; 227 grams cremini mushrooms, thinly sliced; 227 grams fontina, grated; 1 Tbsp chopped fresh sage; 1 Tbsp finely chopped fresh thyme; 6 cloves garlic, coarsely chopped; 355 milliliters heavy cream; 59 milliliters olive oil, divided; 2 Tbsps olive oil; 1 Spanish onion, diced; 10 plum tomatoes, halved lengthwise, seeds removed; 4 servings Salt and freshly ground pepper; 8 Tbsps unsalted butter, softened; 710 milliliters vegetable stock

Creamy Roasted Tomato Soup with Grilled Fontina-Mushroom Sandwiches might be just the main course you are searching for. One portion of this dish contains around 26g of protein, 96g of fat, and a total of 1138 calories. This recipe serves 4. This recipe covers 33% of your daily requirements of vitamins and minerals. Head to the store and pick up heavy cream, butter, olive oil, and a few other things to make it today. To use up the heavy cream you could follow this main course with the Homemade Blizzards with Reese’s Peanut Butter Eggs as a dessert. It is perfect for The Fourth Of July. It is a good option if you're following a vegetarian diet.

Instructions

Preheat oven to 325 degrees F.

Equipment you will use

Oven

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.

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Salt And Pepper

Olive Oil

Tomato

Garlic

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Baking Pan

Heat the remaining olive oil in a medium stock pot over medium heat.

Ingredients you will need

Olive Oil

Stock

Equipment you will use

Pot

Add the onions and carrots and cook until the onions are soft, about 5 minutes.

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Carrot

Onion

Add the roasted tomatoes, garlic, and the juices that have accumulated.

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Tomato

Garlic

Add the stock and fresh thyme and cook for 20 minutes.

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Fresh Thyme

Stock

Place the cream in a small saucepan over medium high heat and cook until reduced by half.

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Cream

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Sauce Pan

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.

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Cream

Equipment you will use

Sauce Pan

Blender

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.

Ingredients you will need

Salt And Pepper

Mushrooms

Olive Oil

Sage

Equipment you will use

Frying Pan

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.

Ingredients you will need

Mushrooms

Butter