Roasted Veggie Panini with Creamy Tomato Soup

There’s something magical about a warm, crispy panini packed with roasted vegetables and gooey cheese. This recipe takes it to the next level with sweet balsamic caramelized onions and a creamy tomato soup for dipping. It’s a satisfying meal that proves sandwiches are worthy of dinner.

Roasted bell peppers add a smoky sweetness, while the tangy onions and rich mozzarella create a perfect balance. The soup, made with marinara and cream cheese, is velvety smooth and pairs beautifully with the crunchy bread. Get ready to dunk and enjoy!

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Ingredients

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

4 ounce Fresh MozzarellaView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

14 ounce Marinara CupView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

4 slice Sourdough BreadView ingredient guideLike ingredientDislike ingredient

1.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry all produce. Core, deseed and thinly slice bell pepper. Halve, peel and thinly slice onion. Very thinly slice mozzarella.
2. Toss bell pepper on a baking sheet with olive oil, salt and pepper. Roast until softened and lightly charred, 18-20 minutes.
3. Meanwhile, heat a drizzle of oil in a large nonstick pan over medium-high heat. Add onion; cook, stirring occasionally, until softened, 8-10 minutes. Stir in vinegar and 1 tsp sugar (2 tsp for 4 servings). Cook, stirring, until caramelized and jammy, 2-3 minutes. Season with salt and pepper. Turn off heat; transfer to a small bowl. Wash out pan.
4. While veggies cook, in a small pot, combine marinara sauce, stock concentrate, ¾ cup water (1½ cups for 4 servings), ½ tsp sugar (1 tsp for 4) and a big pinch of salt. Bring to a boil over medium-high heat. Once boiling, reduce heat to medium low and simmer for 4-5 minutes. Stir in cream cheese until melted. Cover and continue to simmer until ready to serve.
5. Heat pan used for onion over medium heat. While pan heats, place 3 TBSP butter (5 TBSP for 4 servings) in a small microwave-safe bowl; microwave until just softened, 10-20 seconds. Spread one side of each slice of bread with softened butter. Place buttered sides down on a work surface. Top half the slices with half the mozzarella, all the veggies and remaining mozzarella. Complete sandwiches with remaining slices of bread, buttered sides up; press firmly.
6. Place sandwiches in preheated pan; use a spatula to press down. Cook until bread is golden brown and cheese is melted, 3-4 minutes per side. Transfer to a cutting board and slice in half on a diagonal; divide between plates. Season soup generously with salt and pepper; divide between bowls and serve on the side. Tip: Dip panini into soup, if you like!

Recipe Tips

FAQ

Can I use a different type of bread?

Yes, ciabatta or focaccia work well, but sourdough gives the best crunch.

Can I make this vegan?

Substitute mozzarella with vegan cheese, use plant-based butter and replace cream cheese with a dairy-free version.

How do I store leftovers?

Store panini and soup separately in the fridge. Reheat panini in a pan or oven to regain crispness.