Garlic Butter Grilled Cheese with Roasted Garlic Tomato Soup & Chenin Blanc
Name a better comforting, cold weather meal? This combination of an extra cheesy grilled cheese and a refreshingly savoury tomato soup with a crisp French Chenin Blanc is TOO GOOD.
What to Pair
I paired this with Mary Taylor Pascal Biotteau Anjou Blanc - 100% Chenin Blanc from Anjou (Loire Valley, France). This Chenin Blanc is so lush and elegant. Such a crowdpleaser, and insane value! Fun fact: this is the white wine I had at my wedding last year! So you KNOW it’s gotta be good! :)
Ingredients
Soup
7-10 Roma Tomatoes, sliced length-wise
1 medium sweet yellow onion, roughly chopped
1 head garlic, peeled (left as whole cloves)
2-3 tbsp olive oil
2 garlic cloves, pressed
3 tbsp tomato paste
3 cups broth (chicken or vegetable)
1 cup dry white wine
Salt and pepper
Grilled Cheese (1 sandwich)
2 thick slices of sourdough bread
4 tbsp garlic butter
8-10 slices old cheddar cheese
1/4 cup shredded mozzarella
Directions
Roasted Tomato Soup (adapted from Fraiche Food Full Hearts)
Preheat oven to 375 F. Prepare your tomatoes, onions, and garlic: Slice tomatoes lengthwise, roughly chop onions, and peel garlic into individual cloves.
Place tomatoes face down on a baking sheet along with chopped onions and garlic cloves. Drizzle with olive oil, season with salt and pepper, and bake at 375 F for 30-45 minutes.
When tomatoes, onions, and garlic are done roasting, heat olive oil over medium-high heat in a 5-6 quart dutch oven. Add pressed garlic cloves and tomato paste and cook for 2-3 minutes. Add roasted tomatoes, onion, and garlic to the dutch oven (along with all the juices and oil from the pan).
Add wine and broth. Bring to a boil then cover and drop heat to low, allowing it simmer for at least 30 minutes. Blend with an immersion blender or transfer to a high speed blender until smooth. Taste and season with salt and pepper as needed.
Grilled Cheese
Spread garlic butter on both sides of each slice of bread. Add a layer of old cheddar, top with mozzarella, then add another layer of cheddar. Press both sides together.
Preheat pan over medium-high heat then add your sandwich. After approximately 5 minutes, check doneness and flip when golden brown. Cook for another 3-5 minutes on the other side, then reduce heat and cover to fully melt the cheese.
Serve with roasted tomato soup and a chilled glass of Chenin Blanc!
