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

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Instructions

1. 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.
2. 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.
3. Photograph by Antonis Achilleos