Tomato Soup With Roast Beef, Cheddar, and Horseradish Panini

Tomato Soup With Roast Beef, Cheddar, and Horseradish Panini
Christopher Baker
Serves 4
preparation
20
minutes
cooking
45
minutes

Ingredients

2
tablespoons
olive oil, plus more for the grill pan
2
large onions, chopped
4
cloves garlic, chopped
1
28-ounce can whole peeled tomatoes
3 1/2
cups
low-sodium chicken broth
1
teaspoon
dried thyme
kosher salt and black pepper
1/2
cup
sour cream
2
tablespoons
prepared horseradish
8
slices
sandwich bread
8
ounces
thinly sliced roast beef
8
ounces
sharp white Cheddar, sliced
2
cups
baby arugula (1 1/2 ounces)

Directions

  1. Heat the oil in a large saucepan over medium-high heat. Add the onions and garlic and cook, stirring often, until softened, 5 to 7 minutes. Add the tomatoes (with their juices), broth, thyme, and ½ teaspoon each salt and pepper. Simmer, stirring occasionally, until slightly thickened, 15 to 20 minutes. Working in batches, in a blender, puree the mixture until smooth.
  2. Meanwhile, in a small bowl, stir together the sour cream and horseradish. Form sandwiches with the bread, roast beef, Cheddar, arugula, and half the horseradish mixture. Heat a lightly oiled grill pan over medium heat and cook the sandwiches until the cheese is melted, 5 to 6 minutes per side. Top the soup with the remaining horseradish mixture and serve with the sandwiches.
Dawn Perry
September 2011

Nutritional Information

  • Per Serving
  • Calories 666
  • Fat 36 g
  • Sat Fat 18 g
  • Cholesterol 117 mg
  • Sodium 1,746 mg
  • Protein 37 g
  • Carbohydrate 49 g
  • Sugar 14 g
  • Fiber 5 g
  • Iron 5 mg
  • Calcium 573 mg
What does this mean? See Nutrition 101.