17634431_1456361081054732_7028700325867544749_nACTIVE: 25 mins-TOTAL: 40 mins-SERVES 4

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 tsp 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 tbsp unsalted butter, softened

  1. Combine the olive oil,onion, garlic, celery, tomatoes, sugar and 1 tsp 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 th soup, if desired.
  2. Meanwhile, combine all three cheeses in a bowl. Divide evenly among 4 bread slices and top with the remaining bread. Heat 1 tbsp butter in a large skillet over medium heat. Cook the sandwiches in batches, adding the remaining 1 to 2 tbsp butter as needed, until the cheese melts and the bread is golden, 3 to 4 minutes per side. Serve the sandwiches with the soup.



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