Tomato Soup with Mozzarella Asiago Dippers ___

Tomato Soup with Mozzarella Asiago Dippers


For the Soup:

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons butter
  • 1 large white onion chopped
  • 3 cloves garlic sliced
  • 3 cups all natural chicken broth
  • 28 ounces whole peeled tomatoes
  • 1 cup light cream (optional)
  • salt and pepper to taste

For the Dippers:

  • 4 slices of Italian bread (I used the round loaf)
  • 4 ounces fresh mozzarella, shredded
  • 4 ounces Asiago cheese, grated
  • extra virgin olive oil or butter for brushing


For the Soup:

In a large pot heat the oil and melt the butter together. Add the garlic and onions and sauté stirring with a wooden spoon until soft. About 3-5 minutes.

Add the tomatoes and broth. Stir, breaking up the tomatoes. Add salt and pepper to taste. Bring to a boil and lower the heat to a simmer. Cook for a bit 15-20 minutes or until the tomatoes are tender.

Cool the soup slightly and purée either in a blender in batches or with an immersion blender. Stir in the cream (optional)

For the Dippers:

Brush each side of the bread slices with the olive oil or butter. Add the cheeses and assemble the sandwich.

Cook on a panini press on high for 3-5 minutes or until grill marks appear on the bread and the cheese is melted.