Name: Triple Grilled Cheese With Tomato Soup
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 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 teaspoon 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 tablespoons unsalted butter, softened

Directions

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

Photograph by Antonis Achilleos

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

Courtesy of Food Network Magazine