Roasted Tomato Basil Soup with Prosciutto and Mozzarella Pannini

Since it has been such an incredibly hot summer, thankfully (if it's summer, I like it to hot), I have banished my prized hand hammered Italian copper soup pot to the very recesses of my pots and pans cupboard.  The thought of sitting down to a steaming bowl of hot liquid at the end of a sweltering day, just does not seem to have an appeal.  However, this roasted tomato basil soup is really best served on the warm side of room temperature and it exemplifies the essence of summer ingredients and is, therefore, the perfect summer soup. A more mature version of grilled cheese, pannini of prosciutto and fresh mozzarella, was a delicious accompaniment. 

For the soup, simply roast 2 pounds of quartered tomatoes seasoned with balsamic vinegar, olive oil, salt and pepper at 425 degrees for about 30 minutes.  When they are finished they will be very soft, very fragrant and have just a bit of charring on the edges.  In a large dutch oven or soup pot saute 1 small diced onion, 2 diced garlic cloves, a pinch of hot pepper flakes and a 1 tablespoon of tomato paste (optional, if you don't have it don't buy it just for this recipe) in a few tablespoons of oil oil.  After five minutes or so add 1 carton of chicken stock and 1 large can of whole Italian tomatoes (preferably San Marzano) and good pinch of salt and a spoonful of sugar.  Add the roasted tomatoes with all of the juices which accumulated on the pan and simmer the chunky soup for about 40 minutes.  Turn off the heat and add approximately 1 - 2 cups of fresh torn basil leaves.  Stir to combine.  Using an immersion blender (or a regular standing blender) puree until the desired consistency is reached.  Taste and adjust seasonings as necessary.  Delicious served a warm, room temperature or even cold and leftovers are a great addition to any lunch box.