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Makes 4 servings
666 calories per serving

Ingredients:

  • 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)

Directions:

  1. Heat the oil in a large saucepan over medium-high heat.
  2. Add the onions and garlic and cook, stirring often, until softened, 5 to 7 minutes.
  3. Add the tomatoes (with their juices), broth, thyme, and ½ teaspoon each salt and pepper.
  4. Simmer, stirring occasionally, until slightly thickened, 15 to 20 minutes. Working in batches, in a blender, puree the mixture until smooth.
  5. 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.
  6. Heat a lightly oiled grill pan over medium heat and cook the sandwiches until the cheese is melted, 5 to 6 minutes per side.
  7. Top the soup with the remaining horseradish mixture and serve with the sandwiches.

Source: realsimple.com

Photo: Christopher Baker

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