Honeyed Tomato Soup with Cheddar & Onion Marmalade Panini (Easy Comfort Meal)

 

When the weather turns chilly and you’re craving something warm, comforting, and easy to make, this Honeyed Tomato Soup with Cheddar and Onion Marmalade Panini is the perfect answer. The soup is rich, herby, and gently sweetened with honey — just enough to balance the acidity of the tomatoes without making it overly sweet . Made with good Italian tomatoes, herbs, and cream it is deliciously creamy and luxurious.

 Paired with a melty cheddar and red onion marmalade panini, grilled until oozing and golden, this simple meal becomes something truly special — the kind of cozy, rib‑sticking comfort food that brightens even the rainiest day.

 

I love tomato soup. Nothing spells comfort like a hot bowl of tomato soup. It is especially soul enriching on a gloomy, damp and chilly day.  Sure, you could open a tin of tomato soup and it would be fine, but sometimes you just want to enjoy the experience of making tomato soup from scratch. Its really not that hard.

This is a particularly delicious version of homemade tomato soup. It has been enriched with the addition of onions, garlic and celery and lightly sweetened with honey. Not enough to make the soup really sweet, just enough to take any edge of acidity away from the tomatoes.  Some sage and rosemary are also added to give a special chef's kiss of additional flavor. None of the flavors are so overpowering that you lose the gentle sweetness of a good Italian tomato.

Italian sunshine and tomatoes go together so beautifully, producing some of the finest flavored tomatoes in the world in my opinion. I know that they cost a bit more but, in my opinion, they are worth every extra penny.

Another thing which goes really well with a hot bowl of tomato soup and which helps to turn it into a comfort meal is a grilled cheese sandwich. These Cheddar & Onion Marmalade Panini are a delicious twist on that idea. Rich melted cheddar, sweet almost jammy pickle, sandwiched together between two buttery slices of toasty bread. What could be any better than this?

Not a lot, I promise you. Not a lot.

 

INGREDIENTS NEEDED TO MAKE HONEYED TOMATO SOUP 

WITH CHEDDAR & ONION MARMALADE PANINI

Simple ingredients put together in the most delicious way.

For the soup:

• 4 cups (2 390g tins) chopped Italian tomatoes with onions and garlic (about 4
• 2 ribs of celery, trimmed and chopped
• splash of white wine
• 1/2 tsp dried sage
• 1/2 tsp dried rosemary
• 2 TBS runny honey
• sea salt and freshly ground black pepper to taste
• 1 cup (240ml) of cream
• 1 cup (240ml) of whole milk

For the Panini:

• 8 thin slices of a sturdily rustic white loaf (I used a French Boule, which I sliced into 1/2 inch thick slices)
• 4 generous tablespoons of onion marmalade
• 8 ounces (226g) of a good strong farmhouse cheddar, sliced
• softened butter for buttering

 

NOTES ON INGREDIENTS

• If you cannot find a tinned tomato that has onion and garlic included you can use fresh onions and garlic. I would use a small onion and a fat clove of garlic. Simply chop finely and sauté without browning in a tiny bit of oil before proceeding with the recipe.
• Use a good quality tinned Italian tomato in tomato juice for the best flavor.
• If you don't have any white wine you can use a bit of white grape juice, water or stock in it's place.
• Runny honey is simply liquid honey, rather than creamed or solid honey. Use a good quality floral honey.
• Use whipping cream or double cream. Alternately you can use undiluted evaporated milk.
• I like to use a sour dough boule for the bread. You want a sturdy bread that can stand up to the pressing in the panini.
• If you cannot get onion marmalade then use a good quality chutney.
• I like Coastal Cheddar Cheese or another good British cheddar. In any case, do use a STRONG flavored cheddar. (Sharp cheddar.) I also use a white cheddar, not dyed.

 

HOW TO MAKE HONEYED TOMATO SOUP

WITH CHEDDAR & ONION MARMALADE PANINI

This really isn't rocket science. If you follow the directions you can't go wrong.

1. Place the tomatoes, celery, white wine, sage and rosemary into a saucepan. Bring to the boil. Immediately reduce the heat to a low simmer. (Do not allow to boil for a prolonged amount of time. Reduce the heat as soon as bubbles appear.)
2. Stir in the honey and season to taste with some salt and black pepper. Simmer for about 15 minutes, until the celery is soft. (This is enough time to meld the flavors completely together.)
3. Blitz until smooth with a stick blender if you have it, or very carefully in a regular blender. Alternately you can put it through a moulee. (A moulee is a type of food grinder/strainer. If you want a really smooth soup when using a blender or stick blender, push it through a fine sieve.)
4. Return to the heat. Whisk in most of the cream, reserving a bit for a garnishing. Whisk in the milk. Heat through and keep warm while you make the sandwiches. (Don't allow to boil or it may curdle.)
5. Make the sandwiches while the soup is cooking and keep warm in a low oven until the soup is finished. (This way everything can be pretty much finished cooking at the same time.)
6. Heat your panini press.
7. Lay out 4 slices of your bread. Spread 1 TBS of onion marmalade onto each. Top with a generous amount of cheddar, dividing it equally amongst the bread. Top with the other 4 slices of bread. (Don't be chintzy with the cheese.)
8. Butter each sandwich lightly on each side and place into the Panini press.
9. Grill until the cheese is meltingly scrummy and the panini have nice grill lines.
10. Ladle the hot soup into 4 heated soup bowls. Drizzle a bit of the reserved cream on top and drag through it with a toothpick to make a lovely swirl. Serve immediately with the toasty panini.

 

HINTS AND TIPS FOR SUCCESS

• Read through the recipe thoroughly before beginning to help familiarize yourself with all of the ingredients, steps and equipment needed.
• Assemble all of your ingredients prior to beginning. This will not only help to prevent you from leaving something out, but things will move along much quicker.
• Use the best and freshest ingredients that you can afford to buy. A good quality tinned Italian tomato really does make a difference in taste.
• Use a mild pure honey, such as a clover or other floral honey. I use Nova Scotia honey, produced right here in the province which I live in.
• Use a good sturdy bread for the panini. 
• Use a good quality, strong cheddar for the best flavor. You want one which will work well and stand up against the flavor of the marmalade without disappearing.

 

FREQUENTLY ASKED QUESTIONS

DOES THE ADDITION OF HONEY MAKE THE SOUP VERY SWEET?

Not at all. It helps to balance out the acidity of the tomatoes in a very pleasant way.

WHAT IF I CANNOT GET TOMATOES WITH THE GARLIC AND ONIONS ALREADY ADDED?

If you are unable to get this type of tomato then finely chop a small onion and a fat clove of garlic and sauté them in a tiny bit of oil until softened in the saucepan before beginning the recipe as directed.

WHAT CAN I USE INSTEAD OF CREAM?

Feel free to use undiluted evaporated milk instead of cream. Don't worry, you won't taste it. If you use the evaporated skim milk you will also greatly reduce the fat content of the recipe as well.

CAN I USE FRESH HERBS INSTEAD OF DRIED?

By all means, simply double the amount in volume as dried herbs are more concentrated in flavor than the fresh and you will need twice as much of the fresh.

CAN THE SOUP BE MADE AHEAD OF TIME?

Yes, you can totally make the soup ahead of time.  Just reheat it gently over medium heat when you wish to eat. 

WHAT CAN I USE INSTEAD OF ONION MARMALADE?

If you are unable to find onion marmalade you can use any type of Indian chutney such as Major Grey's or Mango. Both work very well and have a lovely flavor which goes great with the cheese.

MUST I USE A PANINI GRILL?

Not at all, you can make the sandwich like you would an ordinary grilled cheese in a skillet.

 

A FEW OTHER TASTY

TOMATO SOUP RECIPES FOR YOU TO ENJOY

Tomato soup is one of my favorite kinds of soup.  We only ever got it from a tin when I was a child. If you have never made tomato soup from scratch, now is your time to give it a go. Here are a few more tasty options! 

CREAMY TOMATO SOUP WITH CHEDDAR DUMPLINGS - This is the kind of simple, hearty meal that feels like a warm hug on a chilly day. The base is a silky, flavorful tomato soup made from butter‑softened onions, a touch of flour for body, rich chicken stock, and a full tin of chopped tomatoes simmered until everything melds into a comforting, gently sweetened bowl of goodness .The real magic happens on top. You make a simple, from‑scratch dumpling batter stirred together into a soft, droppable dough. Spoonful's of this cheesy mixture are dropped right onto the simmering soup, where they steam under a tight lid until they puff into light, fluffy dumplings with tender, cheesy centers .The dumplings soak up just enough of the tomato broth to become savoury and comforting, while still holding their shape. A little extra cheddar melted over the top makes the whole bowl feel like a cozy twist on the classic tomato‑and‑grilled‑cheese pairing.

ROASTED TOMATO & RICE SOUP - Simple ingredients, big flavor, and that irresistible warmth that only a homemade soup can bring. It starts with fresh ripe tomatoes roasted under the grill/broiler until their skins blister and blacken, a step that concentrates their natural sweetness and gives the soup a rich, almost smoky depth. While the tomatoes roast, onions, celery, and grated carrot soften gently in butter with a splash of chicken stock, creating a fragrant base that builds beautiful flavor into every spoonful . Once the roasted tomatoes are added, everything simmers together until tender, then is blended silky smooth and strained for a perfectly velvety texture. While the tomatoes roast, onions, celery, and grated carrot soften gently in butter with a splash of chicken stock, creating a fragrant base that builds beautiful flavor into every spoonful . Once the roasted tomatoes are added, everything simmers together until tender, then is blended silky smooth and strained for a perfectly velvety texture

 

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Yield: Serves 4

Author: Marie Rayner

Honeyed Tomato Soup with Cheddar & Onion Marmalade Panini

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

A quick, easy and delicious bowl of soup with some tasty cheese panini to serve alongside. It's tomato soup and grilled cheese, but with a scrumptious twist!

Ingredients

For the soup:

• 4 cups (2 390g tins) chopped Italian tomatoes with onions and garlic (about 4
• 2 ribs of celery, trimmed and chopped
• splash of white wine
• 1/2 tsp dried sage
• 1/2 tsp dried rosemary
• 2 TBS runny honey
• sea salt and freshly ground black pepper to taste
• 1 cup (240ml) of cream
• 1 cup (240ml) of whole milk

For the Panini:

• 8 thin slices of a sturdily rustic white loaf (I used a French Boule, which I sliced into 1/2 inch thick slices)
• 4 generous tablespoons of onion marmalade
• 8 ounces (226g) of a good strong farmhouse cheddar, sliced
• softened butter for buttering

Instructions

1. Place the tomatoes, celery, white wine, sage and rosemary into a saucepan. Bring to the boil. Immediately reduce the heat to a low simmer.
2. Stir in the honey and season to taste with some salt and black pepper. Simmer for about 15 minutes, until the celery is soft.
3. Blitz until smooth with a stick blender if you have it, or very carefully in a regular blender. Alternately you can put it through a moulee.
4. Return to the heat. Whisk in most of the cream, reserving a bit for a garnishing. Whisk in the milk. Heat through and keep warm while you make the sandwiches.
5. Make the sandwiches while the soup is cooking and keep warm in a low oven until the soup is finished.
6. Heat your panini press.
7. Lay out 4 slices of your bread. Spread 1 TBS of onion marmalade onto each. Top with a generous amount of cheddar, dividing it equally amongst the bread. Top with the other 4 slices of bread.
8. Butter each sandwich lightly on each side and place into the Panini press.
9. Grill until the cheese is meltingly scrummy and the panini have nice grill lines.
10. Ladle the hot soup into 4 heated soup bowls. Drizzle a bit of the reserved cream on top and drag through it with a toothpick to make a lovely swirl. Serve immediately with the toasty panini.

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