Tomato soup and hot cheese sandwich

Votes: 4

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 569, total fat 38 G., saturated fats 19 G., proteins 25 G., carbohydrates 36 G., fiber 6 G., cholesterol 100 mg, sodium 1496 mg, sugar 14 G.

Thick tomato soup and a hot sandwich with melting cheese—a brilliant combination that both adults and children adore. The secret to this soup's incredible flavor lies in the sweet, smoky paprika. Don't skip this ingredient! For a rich flavor, Rachel Ray makes her soup with canned Italian tomatoes, but if you can't find Italian tomatoes, simply add a pinch of sugar to the ones you have.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 tbsp. l. olive oil
2 tbsp butter + a little softened sandwich butter
4 cloves garlic, chopped
2 onions, chopped
2 tablespoons chopped fresh thyme leaves
1 tbsp smoked sweet paprika
2 tbsp tomato paste
1 can (900 g) San Marzano tomatoes
4 cups chicken or vegetable broth
8 slices of pumpernickel
8 slices of Emmental cheese
1/4 cup heavy cream
1/4 cup finely chopped chives, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: San Marzano tomatoes, cream, tomato paste, Emmental cheese, chives, rye bread, thyme, paprika

Cooking the dish according to the recipe:

Preheat a grill pan over medium heat to grill the cheese.
Heat a medium soup pot over medium-high heat. Add the olive oil, then melt 2 tablespoons of butter in it. Add the garlic, onion, thyme, paprika, and some salt and black pepper, then cover and cook until softened, 10 minutes. Add the tomato paste and cook until fragrant, 2 minutes.

Deglaze the saucepan with 2 cups of chicken broth and transfer to a food processor. Add the tomatoes and process until smooth. Pour the soup back into the saucepan and add the remaining 2 cups of broth. Simmer over low heat while you prepare the sandwiches.
Lightly butter one side of each slice of bread. Place 2 slices of cheese between the two slices of bread, buttered side out. Grill the sandwiches until crisp and the cheese melts.
Just before serving, stir the cream into the tomato soup. Serve in shallow bowls with green onions and a hot cheese sandwich.

Categories:

recipe / Recipes for children's dishes / Calorie content of prepared meals / Quick lunches / Food processor / Summer dishes / Hot sandwiches / Soups / Creamy soups / Cream soups / Rachael Ray / A week in one day