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
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.
Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/triple-grilled-cheese-with-tomato-soup-recipe/index.html