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Total Time
1 Hour 15 Mins
Yield
Serves 6 (serving size: about 1 1/3 cups soup and 1/2 sandwich)
Photo: Oxmoor House

How to Make It

Step 1

Melt 2 tablespoons butter in a Dutch oven over medium heat. Add onion; cook 10 minutes, stirring occasionally. Add tarragon, if desired, sugar, and garlic; sauté 2 minutes. Add tomatoes, broth, and tomato paste. Increase heat to medium-high, and bring to a boil; partially cover, reduce heat to medium-low, and simmer 30 minutes.

Step 2

Remove from heat; cool 5 minutes. Place half of soup mixture in blender; process until smooth. Return mixture to pan. Repeat procedure with remaining soup mixture.

Step 3

Add half-and-half and heavy cream, stirring with a whisk over low heat. Set aside; keep warm.

Step 4

While soup simmers, place 3 bread slices on a work surface; arrange 2 cheese slices on each of 3 bread slices. Top with remaining 3 bread slices. Spread softened butter on sides of sandwiches. Heat a large nonstick skillet over medium heat. Add sandwiches to pan; cook 4 minutes or until lightly browned. Turn sandwiches over; cook 2 minutes or until cheese melts. Cut each sandwich in half diagonally.

Step 5

Ladle soup into bowls; serve with sandwiches.

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