Tomato Soup With Roast Beef, Cheddar, and Horseradish Panini

Christopher Baker

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Serves 4| Hands-On Time: 20m | Total Time: 45m

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

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.
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.

By Dawn Perry, October 2011

See Nutritional Information for this recipe »

Nutritional Information

Per Serving
Calories 666

Fat 36g
Sat Fat 18g
Cholesterol 117mg
Sodium 1,746mg
Protein 37g
Carbohydrate 49g
Sugar 14g
Fiber 5g
Iron 5mg
Calcium 573mg

What does this mean? See Nutrition 101.

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Quick Tip

To avoid an overflow of hot soup in the blender, remove the center of the blender cap and cover the hole with a kitchen towel. Let the mixture cool slightly before pureeing in batches.