Tomato Soup and Grilled Cheese Panini

Tomato Soup and Grilled Cheese Panini
Makes 5
Prep 20 m
Cook 3 m
Chill overnight
Slow Cook on HIGH for 6 hours or on LOW for 8 hours
Cook per batch



  1. 1 of 4 The night before cooking, core, halve and seed tomatoes. Thinly slice garlic and combine in a resealable bag with tomatoes. Refrigerate overnight.
  2. 2 of 4 In the morning, combine tomatoes and garlic with broth and cup of the basil leaves in a 41/2-quart slow cooker. Season with salt and pepper, cover and cook on HIGH for 6 hours or on LOW for 8 hours.
  3. 3 of 4 Once soup is almost done, heat panini press. Place 5 slices of the bread on a work surface. Spread 1/2 tsp pesto on each slice. Cut mozzarella and tomatoes into 10 thin slices each. Place 2 slices of the mozzarella on bread. Add 3 basil leaves to each sandwich and top each with 2 slices tomato. Top with 5 remaining bread slices and coat both sides of sandwiches with nonstick cooking spray. Cook sandwiches in panini press for 3 minutes (2 or 3 sandwiches per batch), until browned and cheese is melted.
  4. 4 of 4 While sandwiches cook, ladle half the tomato mixture into a blender. Blend until smooth. Add remaining tomato mixture to blender if there is space (or do in batches); blend until smooth (or you can use an immersion blender instead). Divide among 5 bowls (about 1 cups per serving). Serve with a sandwich.
Nutrition Information for Tomato Soup and Grilled Cheese Panini
Servings Per Recipe: 5
Per Serving: 795 mg sodium, 17 g Fat, total, 47 mg chol., 42 g carb., 8 g sat. fat, 9 g fiber, 19 g pro., 408 kcal cal.