Wednesday, October 5, 2011

More cookin...(Tomato Soup & Paninis)

We've found a new obsession---homemade paninis!  We used my October "Real Simple" for this night's dinner and cooked up some super easy tomato soup with roast beef and horseradish paninis to dip into it (served with leftover green beans from the night before).  It was a perfectly easy, yet satisfying meal for a Monday night. 

Soup Ingredients:
2 tbs olive oil
2 large onions, chopped

4 cloves garlic, chopped
1 28 oz. can whole peeled tomatoes
3 1/2 cups low-sodium chicken broth
1 tsp dried thyme
salt & pepper to taste

Soup Directions:
Heat the oil in large saucepan, add in onions and garlic and cook until softened.  Add the tomatoes and juices, broth, thyme, salt & pepper.  Simmer, stirring occasionally, until slight thickened.  Then blend in a blender (we skipped this step and instead used our Magic Wand we received as a wedding gift---we didn't register for it, but we've gotten a ton of use out of it in the past 6 years--thanks again Dan & Eloise!) :)

For the paninis, we used sourdough from Trader Joes, a horseradish/mayo spread that we had on hand, roast beef, fresh arugula, and gruyere cheese and our George Foreman grill (yes, Andy still has his from college) to heat them up. 

They were so delicious and I think I see a panini maker in our future--there are so many fun options and they couldn't be easier on a work night. 


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