I saw a recipe in Real Simple for tomato soup with roast beef, cheddar, and horseradish paninis. It sounded like a really great combo, but the soup recipe wasn't all that inspiring.
Then I remembered that Smitten Kitchen had just posted a roasted tomato soup recipe, so I decided to try that out. The sandwiches were really delicious, but neither Jasper nor I ended up liking the soup, which is a shame. I should have used my tried and true roasted tomato soup recipe, which I will post below.
Roasted Tomato Soup
adapted from Michael Chiarello
1 (14oz) can of chopped tomatoes
1 stalk celery, diced
1 carrot, diced
1 yellow onion, diced
2 cloves garlic, minced
1 cup chicken broth
1 bay leaf
2 tbsp butter
1/4 cup chopped basil
1/2 cup heavy cream
Heat the oven to 450 degrees. Strain the tomatoes, reserving the juices, and spread onto a baking sheet. Sprinkle with salt and pepper, and drizzle with olive oil. Roast 15 minutes or until caramelized.
In a saucepan, heat olive oil over medium-low. Add the celery, carrot, and onion and cook until soft, about 10 minutes. Add the garlic and cook 1 minute more. Add the roasted tomatoes, the reserved juices, chicken broth, bay leaf, and butter. Simmer until the vegetables and tender, about 15-20 minutes. Remove the bay leaf, add the basil and cream, and puree in a blender or with a stick blender.
Roast Beef, Cheddar, and Horseradish Panini
adapted from Real Simple
1/4 cup sour cream
1 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)
In a small bowl, stir together the sour cream and horseradish. Form sandwiches with the bread, roast beef, Cheddar, arugula, and the horseradish mixture. Heat a lightly oiled grill pan (or panini press) over medium heat and cook the sandwiches until the cheese is melted, 5 to 6 minutes per side.