Rating: 4 stars
67 Ratings
  • 5 star values: 25
  • 4 star values: 18
  • 3 star values: 12
  • 2 star values: 9
  • 1 star values: 3
Dawn Perry

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Credit: Christopher Baker

Recipe Summary

hands-on:
20 mins
total:
45 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

666 calories; fat 36g; saturated fat 18g; cholesterol 117mg; sodium 1746mg; protein 37g; carbohydrates 49g; sugars 14g; fiber 5g; iron 5mg; calcium 573mg.
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