Roasted Red Pepper and Tomato Soup with Smoky Caprese Panini

INGREDIENTS

• 2 small celery stalks, chopped
• 2 cups chicken or vegetable stock
• 8 slices Tuscan bread
• 1 small carrot, peeled and chopped
• 1 large ripe tomato, cut into 8 thin slices
• Salt and freshly ground black pepper
• 1/2 cup fresh basil leaves
• 1 (28-ounce) can or 2 (15-ounce) cans fire roasted diced tomatoes
• 1-pound ball freshly smoked mozzarella, cut into 16 thin slices
• 2 tablespoons extra-virgin olive oil
• 2 garlic cloves, chopped
• 1 onion, chopped
• 2 large red bell peppers