Grilled Cheese & Tomato Soup

Grilled Cheese & Tomato Soup
Serves 2

Serve with Barone Fini Pinot Grigio

A crispy white wine to marry the tomato soup’s acidity may be the key to my heart.

4 slices of bread
4 slices Swiss cheese
4 slices gruyere cheese
Extra virgin olive oil

Heat a large skillet over medium high heat and glug in a few tablespoons of olive oil.

Divide and sandwich the bread between slices and cook, allowing to crispy the bread and melt the cheese before flipping and repeating. Serve with tomato soup.

Serve with below or your favorite tomato soup.

Tomato Soup

3-4 tablespoons extra virgin olive oil
1 small red onion, roughly cut
3-4 cloves garlic, smashed
4 tomatoes, roughly cut
1 pint cherry tomatoes
1 parmesan cheese rind

Heat olive oil in a high-sided skillet and add onion, garlic, tomatoes and parmesan cheese rind. Season with salt and simmer until the mixture is broken down and fragrant. Remove from heat and cool slightly.

Remove parmesan cheese rind and puree. Garnish with arugula if desired.

Ashton Keefe