That is one thing about soup... it seems to better with time just like a fine wine. Well not too much time but a day or two later... it is superb. So serve it up!
This time I made paninis with prociutto, buffalo mozzarella, tomato, basil and kalmata olives. I love my panini grill! It is so fun and makes great food.
The kids just had regular mozzarella and salami in their panini.
A light chardonnay seemed to fit the meal well.
The left over tomato soup is going in the freezer to be used as the base for a marinara sauce the next time I make spaghetti! And so it evolves.