Garlic Bread Grilled Cheese & Soup

1: Roast tomatoes, onions, and garlic at 350°F for approximately 45 minutes.

2: Once done roasting, heat some olive oil in a large pot or Dutch oven and add the roasted veggies along with all the juices.

3: Add white wine, tomato paste, and broth. Bring to a boil, then cover and drop the heat to low. Simmer for at least 30 minutes.

4: Blend the soup with an immersion blender or transfer to a high-speed blender. Taste and season with salt and pepper.

5: For the grilled cheese, spread garlic butter on one side of each slice of bread and regular butter on the other side.

6: Add a layer of old cheddar, top with mozzarella, then add another layer of cheddar. Close the sandwich and grill on medium heat for about 5 minutes, then flip.

7: Grill for another 3-5 minutes on the other side, then drop the heat to low and cover to let the cheese melt.

8: Serve the grilled cheese with the roasted garlic tomato soup and a glass of Chenin Blanc.