Tomato Soup With Roast Beef, Cheddar, and Horseradish Panini

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Photo by Christopher Baker
Tomato Soup With Roast Beef, Cheddar, and Horseradish Panini 3.8 66 5 1
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  • Serves 4
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  • Nutritional Information
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    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

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.

Ingredients

  1. Check 2 tablespoons 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 1/2 cups low-sodium chicken broth
  6. Check 1 teaspoon dried thyme
  7. Check kosher salt and black pepper
  8. Check 1/2 cup sour cream
  9. Check 2 tablespoons prepared horseradish
  10. Check 8 slices sandwich bread
  11. Check 8 ounces thinly sliced roast beef
  12. Check 8 ounces sharp white Cheddar, sliced
  13. Check 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.

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