Day 2: A Soup and Sandwich Combo

September 20, 2011 | By | Comments (7)

Today’s meal, Tomato Soup with Roast Beef, Cheddar & Horseradish Panini, was prepared by editorial assistant and entertaining blogger Brigitt Hauck.

I was excited to try the recipe for Tomato Soup with Roast Beef, Cheddar & Horseradish Panini on one of the first cool September days in Manhattan. There are few things better than enjoying a bowl of soup and a cheesy sandwich with good company and Sunday football.

Ingredients for Tomato Soup

Ingredients for Roast Beef Sandwiches

While homemade soup sounds like it could be time-consuming and difficult to prepare, I was pleasantly surprised to discover how easy it actually was. After a bit of chopping (and a lot of onion tears), I simply had to let the onions and garlic soften and then let the ingredients simmer (the soup doesn’t really look like it’s thickened much after 20 minutes, so I left it simmering for an extra five minutes before puréeing it). The recipe instructs you to use a blender and mix the soup in batches, but I was lucky enough to borrow my roommate’s immersion blender. If you can get your hands on one, I’d definitely recommend it. I was able to blend the soup to the perfect consistency right in the sauce pot in a matter of minutes.

Cooking Tomato Soup

While the soup simmered, I prepared the horseradish sauce and assembled the sandwiches. I’ve never used olive oil to make a Panini on the stove, but was excited to try a healthier alternative to my usual choice—butter. I used only a small splash of olive oil and, with a little patience and low heat, the sandwiches turned the most beautiful golden shade after cooking for about five minutes on each side.

Cooking Grilled Roast Beef Sandwiches

All in all the meal was easy to prepare, delicious, and filling—though I was surprised at how quickly my grocery bill added up for such a simple meal.

Tomato Soup with Roast Beef Panini

The tomato soup was flavorful and had a light, velvety consistency that paired nicely with the bulky roast beef and cheese sandwich. The arugula leaves provided a nice crunch and added some greens to the meal. I also added some extra horseradish to my sandwich for more of a kick because I have an unmatched love for anything spicy. By the time we were finished, we were stuffed! It’s definitely a hearty meal and, though it’s intended for four, there were only two of us. Needless to say, we’ll be enjoying leftover soup and sandwiches well into the week.

Join in on our Month of Easy Dinners by sharing your delicious photos on, and of course check back tomorrow for the next recipe from our editors.