So my inspiration for this recipe came from here , but then I started reading the recipe and I just went with it and did it my own way. But I can’t take full credit for it, as I got the idea from someone else’s recipe…
For the soup:
3 tablespoons extra virgin olive oil
1 medium yellow onion, chopped
3 garlic cloves, minced
1 red bell pepper, chopped
1 28 oz can whole tomatoes and 1 35 oz can whole tomatoes
1/4 teaspoon crushed red pepper flakes
1 teaspoon granulated sugar
Salt and black pepper
1-2 cups vegetable broth
1 tbsp of dried basil
1/2 a cup of heavy whipping cream
Prepare the soup:
start by preheating dutch oven with olive oil to medium high heat
saute till translucent and then add garlic
saute until you smell garlic
then add bell peppers
then add canned tomatoes
then add in Red Pepper flakes
Sugar, salt and pepper
Purée the soup either with an immersion blender or, in batches, in a blender or food processor. Season with salt and pepper to taste.
Bring the soup to a boil, reduce the heat and simmer uncovered for 40 minutes.
While soup is simmering you can Prepare the grilled cheese:
Preheat the Panini grill to medium-high heat.
Mix olive oil and herbs together in a small bowl. Brush herb olive oil on each slice of bread. Turn two of the bread slices over; add three slices of cheese to each slice of bread (Or more) Close each sandwich with another slice of bread, Olive oil side up.
for 3 to 4 minutes until the cheese is melted and bread is toasted. Transfer the Panini from the grill to a cutting board. cut up each sandwich into desired pieces. (for Normy I cut his in half and for mine I cute them in strips.