Roasted Red Pepper & Tomato Soup with Smoky Caprese Panini

Preparation

1. Step 1

   Char the peppers on all sides over an open flame on a gas stovetop or under a hot broiler (with the oven door cracked to avoid steam buildup in the oven). Place the charred peppers in a bowl, cover, and let them rest until cool enough to handle, about 10 minutes.

   Step 2

   Meanwhile, heat the EVOO in a soup pot. Add the garlic, carrot, celery, and onions to the pot and season with salt and pepper. Cook to soften the vegetables for 10 minutes, then place in a food processor with the diced tomatoes. Seed and peel the peppers and add to the processor. Puree the mixture until smooth, then add back to the soup pot and stir in the stock.

   Step 3

   Heat a large heavy skillet or panini press. Make sandwiches with 2 slices of cheese on each slice of bread and 2 slices of ripe tomato per sandwich, seasoned with salt and pepper and some torn basil. Stack the sammies together and add to the hot skillet or press. If using a skillet, top with a second smaller pan and weight the pan down with heavy cans. Press the sandwiches to toast and melt the cheese, a few minutes on each side or 5 minutes in a hot press.

   Step 4

   Serve the soup with the sammies.