Saturday, December 4, 2010

Brie & Goat Cheese Panini with Basil Tomato Soup Recipe

{print this recipe}
I'm not a big "soup and sandwich" kind of girl but as soon as our weather turned colder I started craving grilled cheese.  One evening for dinner, my husband decided to fix a brie and goat cheese panini that he had heard Bobby Flay mention on an episode of Throwdown.  Bobby's recipe called for bacon and tomato but we left it out.  Personally, I'm super glad we left it out.  I LOVED the flavors of the brie and goat cheese together and their different textures.  There was so much going on in the sandwich that it didn't need any other flavors competing!
This was my first time eating tomato soup so I didn't have anything to compare it to.  I did like it and it was awesome with the panini.  We followed reviewers on and increased the sugar.  It was pretty sweet so the second time we made it, we left the sugar as-is (the recipe you'll find below).... so much better!  We froze half of the soup to have for next time!  Simply let the soup cool slightly and pour into a ziploc freezer bag.  Remove as much air as possible and lay flat to freeze!  Be sure to label your freezer bag  :)  I usually place the freezer bag on a cookie sheet until frozen through and then I can store it upright in my freezer.

source: adapted from
total time: 20 minutes
serves: 6

  • 2 (28oz) cans crushed tomatoes - aim for no-salt added!
  • 1 (14.5oz) can vegetable broth
  • 18 fresh basil leaves, minced (about a cup of leaves)
  • 1 teaspoon sugar
  • 1 cup whipping cream
  • 1/2 cup butter

  1. In a large saucepan, bring the tomatoes and broth to a boil.  Reduce heat; cover and simmer for 10 minutes.  Add basil and sugar.  Reduce heat to low, stir in cream and butter.  Heat (do not boil) until butter is melted.

source: adapted from Bobby Flay's recipe
serves: 4

  • 8 slices ciabatta, focaccia, herb slab or other favorite bread (we also liked it on sliced sourdough)
  • 8 to 12 ounces of good brie
  • 8 ounces soft goat cheese
  • watercress
  • butter
  • salt and fresh ground black pepper to taste

  1. Heat a cast iron griddle or cast iron pan over medium heat (or your panini grill...).
  2. Spread butter on 1 side of each slice of bread. Layer four of the slices of the bread with 3 to 4 slices of brie, watercress, and 2 slices of goat cheese (you can freeze the goat cheese slightly to make it easier to slice). Season with salt and freshly ground black pepper.
  3. Place the remaining bread slices on top, butter side up and cook on the griddle until golden brown on both sides and the brie has melted.


Sarah said...

This sounds amazing, Jan! I can't wait to try it!

Andrea the Kitchen Witch said...

This is a delicious soup & sandwich combo. Perfect for a cold winter afternoon lunch. YUM!!

dmarie said...

hey, I love basil tomato soup. can it really be that easy? thanks!