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Tomato Soup With Roast Beef, Cheddar, and Horseradish Panini

Tomato Soup With Roast Beef, Cheddar, and Horseradish Panini
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By October, 2011

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 .

Quick Tip

Blender
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.

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