@vindelgiudice
Italian Stromboli Roll And Roasted Tomato Onion Soup This soup is the one to send winter out and bring spring in. Follow @vindelgiudice for more! Directions below! INGREDIENTS: 3 tablespoons olive oil, plus more for brushing 2 whole onions, sliced 2 cloves garlic, sliced 10 Roma tomatoes, halved Salt, to taste Freshly ground black pepper, to taste 1 medium pizza dough, room temperature ¼ pound thinly sliced salami ¼ pound thinly sliced pepperoni ¼ pound mozzarella ¼ pound Provolone 2 cups chicken broth Handful of chopped basil PREPARATION: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Heat 1 tablespoon olive oil in a Dutch oven over medium-low to medium heat. Add the onions and sauté for 20-30 minutes, until onions are caramelized. Add the garlic and sauté for a few more minutes. Remove from heat and set aside. In a large bowl, toss the tomatoes with the remaining 2 tablespoons olive oil, salt, and pepper until evenly coated. Arrange in a single layer on the prepared baking sheet and roast in the oven for 40-45 minutes. Roll out the pizza dough and cut it into quarters. Top each piece with the salami, pepperoni, mozzarella, and Provolone. Fold to close, brush the tops with olive oil, and season with salt and pepper. Remove the tomatoes from the oven. Reduce the oven temperature to 400°F (200°C). Bake the stromboli rolls for 25-30 minutes. Meanwhile, add the caramelized onions and roasted tomatoes to a blender with the chicken broth. Blend until smooth, pour the soup into the Dutch oven, and simmer for 15 minutes. Season with salt and stir in the basil. Remove the stromboli rolls from the oven and serve with the hot soup. This soup is the perfect pairing for the sandwich. Dipping this sandwich in the soup is a million times better than dipping it in marinara!