Triple Grilled Cheese With Tomato Soup

• 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

1. Combine the olive oil, onion, garlic, celery, tomatoes, sugar and 1 teaspoon salt in a saucepan.
2. Cook over medium heat, stirring occasionally, until the vegetables are tender, about 25 minutes.
3. Puree until smooth with an immersion blender, or transfer to a regular blender in batches and puree.
4. Season with salt and pepper and keep warm; add water to thin the soup, if desired.
5. Meanwhile, combine all three cheeses in a bowl.
6. Divide evenly among 4 bread slices and top with the remaining bread.
7. Heat 1 tablespoon butter in a large skillet over medium heat.
8. 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.
9. Serve the sandwiches with the soup.
10. Per serving: Calories 682; Fat 39 g (Saturated 16 g); Cholesterol 66 mg; Sodium 1,373 mg; Carbohydrate 56 g; Fiber 6 g; Protein 26 g
11. Photograph by Antonis Achilleos

extravirgin olive oil, onion, clove garlic, celery, tomatoes, sugar, kosher salt, muenster cheese, mozzarella cheese, parmesan cheese, sandwich bread, unsalted butter

Taken from www.foodnetwork.com/recipes/food-network-kitchens/triple-grilled-cheese-with-tomato-soup-recipe.html (may not work)