Creamy Roasted Tomato Soup With Fontina Mushroom Sandwiches

Directions

1. Preheat oven to 325 degrees. Place tomatoes in a large baking dish and drizzle with 2 Tbsp. of the extra virgin olive oil and sprinkle with the garlic, season with salt and pepper. Roast for 25 to 30 min, or possibly till the tomatoes are soft.
2. Heat the remaining extra virgin olive oil in a medium stock pot over medium heat. Add in the onions and carrots and cook till the onions are soft, about 5 min. Add in the roasted tomatoes, garlic, and the juices which have accumulated. Add in the stock and fresh thyme and cook for 20 min.
3. Place the cream in a small saucepan over medium high heat and cook till reduced by half.
4. Transfer the mix to a blender and blend till smooth, strain into a clean saucepan over low heat, add in the reduced cream, and cook for 5 min.
5. For the Grilled Fontina-Mushroom Sandwich: Heat extra virgin olive oil in a large saute/fry pan, add in the mushrooms, and cook till golden. Season with salt and pepper, and stir in the sage.
6. Brush the bread on 1 side with the butter. Turn 4 of the slices over on a work surface. Divide the cheese among the slices then divide the mushrooms on top of the cheese. Cover with the remaining 4 slices of bread, butter-side up.
7. Heat a frying pan over medium heat. Add in the sandwiches and cook, turning once, till golden brown, about 2 min per side.
8. This recipe yields 4 servings.