Next up, a delicious twist on an old classic. I've actually never made soup before (that wasn't from a package) so perhaps tackling a tomato soup with only a small blender was a bad idea. The mess in my kitchen is likely evidence of that.
You might ask yourself when you look at the picture - why is that sandwich so small? And that is because I used a loaf of gluten-free cheese bread which made a surprisingly delicious grilled cheese-roast beef-arugula sandwich.
I am not a fan of horseradish so I vetoed that. I used parmesan cheese sprinkled on the tomato soup and on the sandwich went with a sweet chipotle honey mustard instead of the horseradish spread. Excellent choice if I do say so myself!
Ingredients
2 tablesppons olive oil, plus more for the grill pan
2 large onions, chopped
4 gloves 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
Instructions
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 1/2 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.
Enjoy!
Sincerely,
Sincerely xoxo
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