Homemade Tomato Soup & Caprese Paninis

Homemade Tomato Soup

1 28 oz. can of diced tomatoes

1 cup of extra virgin olive oil

2 carrots

2 stalks of celery

1 large yellow onion

2 cloves of garlic

2 bay leaves

4 fresh basil leaves

1 cup of half and half

1/2 carton of chicken broth

salt and pepper to taste

Preheat oven to 450 degrees.  Strain tomatoes, saving excess tomato juice.  Spread tomatoes onto baking sheet and toss with 1/2 cup of olive oil and salt and pepper to taste.  Roast in over for 10-15 minutes.

In a pot, sautee garlic, onion, carrot, and celery in remaining olive oil for 10-15 minutes.  Add tomatoes, tomato juice, chicken broth, and bay leaves and let simmer for 20 minutes or until vegetables are tender.  Add half and half and chopped basil.  Use an immulsion blender to blend until smooth.  Serve and enjoy.

Caprese Panini

2 slices of white bread
1 tbsp of extra virgin olive oil
1 extra thick slice of fresh mozzarella
4 thin slices of tomato
1 basil leaf, sliced

Heat panini grill.  Brush bread with olive oil.  Assemble mozzarella, tomato, basil onto bread and drizzle balsamic vinegar on vegetables.  Top with second slice of bread and press until golden brown.  Serve and enjoy.