Tomato-Fennel Soup with Parm-Crusted Grilled-Cheese Soldiers

Name: Tomato-Fennel Soup with Parm-Crusted Grilled-Cheese Soldiers
Cuisine: European, American
Ingredients: 2 tbsp. olive oil; 2 tbsp. butter; 1 small bulb fennel, chopped; 1 onion, chopped; 2 stalks celery with leafy tops, chopped; 4 cloves garlic, crushed; Salt and pepper; 1 tsp. sugar or acacia honey; 1 large bay leaf; 2 cups vegetable or chicken stock; 2 boxes (26.46 oz. each) chopped or crushed tomatoes (I like Pomì); 6 tbsp. room temperature butter or 1/2 cup vegan mayonnaise (I like Sir Kensington’s Fabanaise) or regular mayonnaise; About 1 cup grated Parmigiano-Reggiano; About 2 tbsp. fresh flat-leaf parsley, finely chopped; 1 clove garlic, pasted or finely grated; 8 slices good-quality white bread; 4 slices mild provolone, deli-sliced on the thick side; 4 slices white American cheese (I like Cooper Sharp White or Land O’Lakes), deli-sliced on the thick side

Instructions

No matter where you live, nothing warms a soul, or a spring cold, like tomato soup and grilled cheese cut into ‘soldiers,’ or sticks, for easy dunking.

Updated at: Thu, 17 Aug 2023 12:08:27 GMT