Creamy Sun-Dried Tomato Soup with Cheese Panini - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe By: Grace Parisi This recipe riffs on the classic American combination of cream of tomato soup alongside grilled cheese sandwiches. In addition to fresh tomato, I've added plump, oil-packed sun-dried tomatoes, which contribute loads of flavor and g
Ingredients
- 1 tbsp. unsalted butter
- 1 tbsp. extra-virgin olive oil
- 1 onion
- 1 clove garlic
- 1/2 c. oil-packed sun-dried tomatoes
- 1 tomato
- 3 c. chicken stock or low-sodium broth
- 2 sprig thyme
- Salt and freshly ground pepper
- 1/4 c. heavy cream
- 4 ciabatta rolls
- 1/2 lb. Italian fontina cheese
Instructions
- In a large saucepan, melt the butter in the olive oil. Add the onion and garlic and cook over moderately high heat, stirring until softened, about 4 minutes. 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 until the vegetables are very soft, 20 minutes. 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.
- Wine Recommendation: Light-bodied, herbal Chianti: 2005 Ruffino.
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