Tomato Soup With Roast Beef, Cheddar, and Horseradish Panini

Photo by Christopher Baker
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 666 calories
    • 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


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


  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.