Garlic Butter Grilled Cheese & Roasted Garlic Tomato Soup

Wine Pairing: Mary Taylor Pascal Biotteau Anjou Blanc - 100% Chenin Blanc from Anjou (Loire Valley, France). This Chenin Blanc is lush and elegant, such a crowdpleaser, and insane value!

RECIPE

Ingredients (Tomato soup):
- 7 Roma Tomatoes, sliced length-wise
- 1/2 large white or yellow onion, chopped roughly
- 1 head garlic
- 2-3 tbsp olive oil
- salt and pepper
- 3 tbsp tomato paste
- 3 cups broth (chicken or vegetable)
- 1 cup dry white wine

Ingredients (Grilled cheese):
- 2 slices Italian bread (thick slices)
- 2 tbsp garlic butter
- 8 slices old cheddar cheese
- 1/4 cup shredded mozzarella
- 1-2 tbsp butter

Directions: (Roasted Garlic Tomato Soup)
- Roast tomatoes, onions, and garlic at 350 F for ~45 minutes
- Once done roasting, heat some oil in Large pot or Dutch oven and add the roasted veggies (plus all the juices)
- Add wine, tomato paste, and broth. bring to a boil then cover and drop heat to low. Simmer for at least 30 minutes.
- Blend the soup with an immersion blender or transfer to a high speed blender. Taste and season to taste with salt and pepper.

Directions: (Garlic Bread Grilled Cheese)
- Spread garlic butter on one side of each slice of bread and normal butter on the other side.
- Add a layer of old cheddar, top with mozzarella, then add another layer of cheddar. Close er’ up and grill on medium heat for approx 5 minutes then flip. Grill approx 3-5 minutes on the other side then drop heat to low and cover to let the cheese melt.
- Serve with the soup and Chenin Blanc!