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0.0 – 0 reviews • Soup
| Level: |
Easy |
| Total: |
40 min |
| Prep: |
5 min |
| Cook: |
35 min |
| Yield: |
4 servings |
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 medium onion, finely chopped
- 1 clove garlic, chopped
- 1 small inner stalk celery, chopped
- 2 pounds tomatoes, chopped
- 1/2 teaspoon sugar
- Kosher salt and freshly ground pepper
- 1 cup shredded muenster cheese (about 4 ounces)
- 1 cup shredded part-skim mozzarella cheese (about 4 ounces)
- 1/2 cup grated parmesan cheese (about 1 ounce)
- 8 slices thick sandwich bread
- 2 to 3 tablespoons unsalted butter, softened
Instructions
- Combine the olive oil, onion, garlic, celery, tomatoes, sugar and 1 teaspoon salt in a saucepan. Cook over medium heat, stirring occasionally, until the vegetables are tender, about 25 minutes. Puree until smooth with an immersion blender, or transfer to a regular blender in batches and puree. Season with salt and pepper and keep warm; add water to thin the soup, if desired.
- Meanwhile, combine all three cheeses in a bowl. Divide evenly among 4 bread slices and top with the remaining bread. Heat 1 tablespoon butter in a large skillet over medium heat. Cook the sandwiches in batches, adding the remaining 1 to 2 tablespoons butter as needed, until the cheese melts and the bread is golden, 3 to 4 minutes per side. Serve the sandwiches with the soup.
Nutrition Facts
| Calories |
682 |
| Total Fat |
39 grams |
| Saturated Fat |
16 grams |
| Cholesterol |
66 milligrams |
| Sodium |
1,373 milligrams |
| Carbohydrates |
56 grams |
| Dietary Fiber |
6 grams |
| Protein |
26 grams |
