Hidden-Veggie Tomato Basil Soup with Mozzarella Panini Dippers

Wash and peel 2 medium carrots. Wash 1 medium zucchini. Finely chop the carrots, zucchini, and 1 medium yellow onion. Peel and mince 3 garlic cloves.

Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion, carrots, zucchini, and minced garlic. Sauté for 8 to 10 minutes, stirring occasionally, until the vegetables are softened and fragrant.

Pour 28 ounces of canned whole peeled tomatoes with their juices and 2 cups of vegetable broth into the pot. Add 1 teaspoon of salt and 1/4 teaspoon of black pepper. Bring the mixture to a boil, then reduce the heat to low, cover with a lid, and simmer for 20 minutes until the carrots and zucchini are completely tender.

While the soup is simmering, slice 6 ounces of low-moisture mozzarella cheese into even slices. Assemble 3 sandwiches using 6 slices of sourdough bread and the sliced mozzarella. Spread 2 tablespoons of softened unsalted butter evenly across the outer sides of the sandwiches.

Remove the soup pot from the heat. Stir in 1/2 cup of fresh basil leaves. Use an immersion blender to puree the soup directly in the pot until it is completely smooth and velvety with no visible vegetable pieces. Stir in 1/4 cup of heavy cream and return to low heat to keep warm.

Heat a large non-stick skillet over medium-low heat. Place the buttered sandwiches in the skillet and cook for 3 to 4 minutes per side, pressing down gently with a spatula, until the sourdough is golden brown and crispy and the mozzarella is completely melted.

Slice each warm mozzarella panini vertically into 3 or 4 long 'dipper' strips. Ladle the warm, smooth tomato soup into 3 bowls and serve immediately alongside the panini dippers.