This recipe here, might have changed my life. I don't know if I can ever buy a can of tomato soup again. I am sure I will. But I will regret it. The soup recipe is e.a.s.y with a capital "E"!! And delicious, delicious, delicious!! AND...it freezes great!!!! (Bonus.)
**Only one thing...I did not make the roast beef and horseradish paninis to go with the soup. I made ham and swiss paninis- more of a crowd-pleaser in our house.
Tomato Soup With Roast Beef, Cheddar, and Horseradish Panini
Serves 4| Hands-On Time: 20m | Total Time: 45m
- 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)
- 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.
Kate's Two Cents: Simple to make this way (vs. the canned). Where has this been all my life?! The taste is like you would expect in a restaurant! I didn't measure the thyme. I eyeballed it and probably used more...but it was perfect to me. Everyone loved it!
Next time I will: not be lazy and dump the whole box of chicken broth in the pan because I didn't want to measure out 3 1/2 cups. Or maybe I will! The soup was a bit thinner than it was supposed to be, but still awesome! Also I will probably double it and have more to freeze.