Tomato Soup w. Roast Beef, Cheddar & Horseradish Panini

2 tablespoons olive oil

2 large onions, chopped

4 garlic cloves, chopped

1 28-ounce can whole peeled tomatoes

3 1/2 cups chicken broth

1 teaspoon dried thyme

Kosher salt & black pepper

1/2 cup sour cream

2 tablespoons prepared horseradish

8 slices sandwich bread

8 ounces thinly sliced roast beef

8 ounces sharp white cheddar cheese, sliced

2 cups baby arugula

Heat the oil in a large saucepan over medium-high heat. Add the onions & garlic & cook, stirring often, until softened, 5 to 7 minutes. Add the tomatoes (with their juices), broth, thyme, & 1/2 teasponon each salt & pepper. Simmer, stirring occasionally, until slightly thickened, 15 to 20 minutes. Working in batches, in a blender, puree the mixture until smooth. 

Meanwhile, in a small bowl, stir together the sour cream & horseradish. Form sandwiches with the bread, roast beff, Cheddar, arugula & half the horseradish mixture. Heat a lightly oiled grill pan over medium heat ^ cook the sandwiches until the cheese is melted, 5 to 6 minutes per side. Tp the soup with the remaining horseradish mixture & serve with the sandwiches. 

(Real Simple)