8-10 Roma Tomatoes, halved lengthwise
2 Tbs Olive OIl
3 cloves of Garlic, unpeeled
Pinch of Sugar
1 cup Chicken Broth
Handful fresh Spinach Leaves
4 slices of Sourdough Bread
4 slices of Sharp Cheddar Cheese
Pre-heat oven to 400 degrees.
Lay halved tomatoes, face up, in a shallow baking pan. Sprinkle onion powder, Italian seasoning, salt and pepper over tomatoes to your taste. Drizzle olive oil over seasoned tomatoes.
Wrap unpeeled garlic cloves in a tight tin foil packet. Place packet in the pan with the tomatoes. Roast the tomatoes/garlic in oven for 1 hour.
Remove tomatoes and allow to cool slightly. Unwrap and peel the roasted garlic. Add tomatoes, peeled garlic and 1/2 cup of chicken broth to a blender. Puree to desired consistency.
Pour pureed tomatoes into a pot over medium low heat. Add a healthy pinch of sugar and remaining chicken broth, more broth if you prefer your soup thinner.
While soup is staying warm. Add a handful of fresh spinach leaves to the same pan you used to roast the tomatoes. Stir the leaves to coat with the remaining olive oil. Broil on high until leaves are wilted and crisp....watch out! It happens fast!
For the cheese panini: I used my George Foreman Grill (yes, we still have one of those...and it is the BEST panini press!) Spread olive oil on one side of each of the sourdough slices. Place two slices of bread, olive oil side down, on the heated grill. Top each piece with two slices of cheese. Top the cheese with the remaining slice of bread, olive oil side up. Close the grill and cook about 3-4 min until nice and toasty!
Mmmm, Mmmm Good!