Nothing cozier than a soup and sandwich combination during the cooler months.
I love the flavour of the roasted tomatoes with the garlic and white wine.
The grilled cheese here though is decadent!
One of our favourites and accompanies the soup perfectly for a heartier meal.
Mis en Place
Roasted Tomato Soup
6 Medium Vine Tomatoes
1 Tbsp. Olive Oil
4 Garlic Cloves, roasted
1/4 Tsp. Salt
1/4 Tsp. Freshly Ground Pepper
1 Tbs. Olive Oil
1 Onion, chopped
1/2 C. Dry White Wine
14 oz Can of Tomatoes
Handful of Basil Leaves
1 Tbsp Fresh Thyme
2-3 C. Chicken Broth
2 Tbsp. Heavy Cream
Salt and Freshly Ground Pepper, to taste
Grilled Cheese Sandwiches
Smoked Gouda, grated
Artichoke Truffle Spread
Preheat an oven to 325°F
To make the roasted tomatoes, cut the tomatoes in half and place, cut side up, on a baking sheet.
Drizzle with olive oil and season with salt and pepper.
Bake until the tomatoes are soft and wrinkled, about 1 hour.
In a large Dutch oven over medium-high heat, warm the olive oil.
Add the onion and cook, stirring often until soft.
Add the wine, simmer until the liquid has evaporated, 2 to 3 minutes. scraping up the browned bits.
Add the broth, tomatoes, canned tomatoes, thyme, basil, roasted garlic cloves and bring to a simmer.
Cover and simmer for 10 minutes to blend the flavours.
Using a hand immersion blender, puree the soup, until smooth.
Add cream and adjust the seasonings with salt and pepper.
Assemble sandwiches by spreading artichoke truffle cream on both sides of the sourdough.
Layer grated cheeses with caramelized onions and close up sandwich.
Drizzle each side with olive oil and pan fry in a non-stick skillet or cast iron pan.
*Trick: When the cheese starts to melt and the bread is getting toasty add a few droppings of water in the pan and cover with a lid to create steam within the pan.
Spoon hot soup into bowls, and serve with a dollop of creme fraiche and garnish with basil.
Cut grilled cheese in half and enjoy!