by Robert Giles

This is one of my favorite times of year because it is now officially soup season. These fantastic little meals can be a side dish or a main dish and are often as easy to make as they are filling.

Whether it is split pea soup, broccoli cheddar, potato, or corn chowder, the variety of options for a soup dish are plentiful.

Here, I want to focus on an easy, comfort classic, tomato soup and grilled cheese.

There are a few guidelines I like to follow when making this. First, get ripe tomatoes full of flavor; Campari tomatoes are ideal. For the grilled cheese get a good mix of melting cheeses, I use gruyere, aged cheddar, and provolone on rye bread for mine. When using simple ingredients you want to make sure that you get high quality ones.

When it comes to wine pairing for this nostalgia feast, I like to go two different ways.

For a red wine I look to A to Z Essence Pinot with its aromas of dried fruits and spices, the flavors of cherry, pomegranate, and nutmeg pair well with the acidity and richness of the soup.

Louis Jadot Beaujolais Villages is another fantastic red wine pairing that gives a rich and fruity flavor with notes of strawberry and black cherry. The hints of spice round out the flavors of the soup and accentuate the richness of the cheese.

For a lighter pairing I look to Elk Cove Pinot Gris. The notes of pear and ripe apricot accentuate the fruitiness of the roasted tomatoes while the lemon finish and acidity brighten the flavors and refresh the palate.

Leaning into the strong acidity, Kruger Rumpf Dry Riesling is another great pairing. This wine with notes of lime and peach with lively acidity and a mineral finish brightens the roasted richness of the tomatoes.

The key to this meal is to let go of the stresses of the week and enjoy the simpler pleasures of life. With the right wines and a cozy atmosphere on a cool evening, this meal can transport you back to carefree childhood memories while having grown up rich flavors.

It is also a perfect midweek meal or even just an easy pairing for a movie night with friends. The key, as always, is to celebrate the simpler things in life. Cheers!!

• 3 pounds fresh tomatoes
• 1 medium yellow onion
• 1 small head of garlic
• 1 jalapeño, seeds removed
• 1 cup heavy cream
• 3 cups chicken broth
• 3 stems fresh thyme
• 2 stems fresh basil
• 1 tsp. smoked paprika

DIRECTIONS

1. Slice the onion into quarters and place on a large sheet tray. Slice the tomatoes into halves (or quarters if they are larger) and place on the tray. Add the jalapeno and drizzle with olive oil, pepper, and salt.
2. Slice the top of the head of garlic off and drizzle with olive oil. Wrap in foil and place on the sheet tray.
3. Roast in a 450 degree oven for 30 – 40 minutes.
4. Remove and let cool slightly before adding to a large pot along with the chicken broth and paprika. Using an immersion blender, puree the soup until it is your desired consistency.
5. Make a bundle of your fresh herbs and nestle into soup. Let it simmer for 10 – 15 minutes.
6. Stir in the heavy cream and taste for seasoning, add salt and pepper as needed. Remove herb bundle and serve.