Tomato-Fennel Soup with Parm-Crusted Grilled-Cheese Soldiers
"No matter where you live, nothing warms a soul, or a spring cold, like tomato soup and grilled cheese cut into ‘soldiers,’ or sticks, for easy dunking...."
INGREDIENTS
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2 tbsp. olive oil
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2 tbsp. butter
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1 small bulb fennel, chopped
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1 onion, chopped
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2 stalks celery with leafy tops, chopped
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4 cloves garlic, crushed
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Salt and pepper
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1 tsp. sugar or acacia honey
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1 large bay leaf
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2 cups vegetable or chicken stock
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2 boxes (26.46 oz. each) chopped or crushed tomatoes (I like Pomì)
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6 tbsp. room temperature butter or 1/2 cup vegan mayonnaise (I like Sir Kensington’s Fabanaise) or regular mayonnaise
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About 1 cup grated Parmigiano-Reggiano
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About 2 tbsp. fresh flat-leaf parsley, finely chopped
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1 clove garlic, pasted or finely grated
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8 slices good-quality white bread
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4 slices mild provolone, deli-sliced on the thick side
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4 slices white American cheese (I like Cooper Sharp White or Land O’Lakes), deli-sliced on the thick side
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