White Wine Tomato Soup and Grilled Cheese

   I love how easy making this soup is! Tomato soup and grilled cheese are a great duo for a crowd pleasing dinner, light party food, or a meal for two. When I made the soup I mixed in about a 1/4 cup of pesto. This added a lot of flavor, however it is completely optional. If want to add the pesto and don't have on hand, any store bought pesto will work fine- however, taste it first to make sure you like the flavor; I'd add anywhere from 1 teaspoon to 1/4 cup to this recipe! 

Ingredients
2 large onions, medium chopped
6 garlic cloves, minced
1 tbsp oregano
2 tbsp extra virgin olive oil
2 28oz can crushed tomatoes
1 1/2 cups water
1 1/2 cups dry white wine
kosher salt 
coarse black pepper
*1/4 cup basil pesto, stirred into soup
Yields: 6 servings 

Grilled Cheese
1 tbsp butter
4 thick slices sour dough bread
2 tsp Dijon mustard
2 tbsp cream cheese
4 slices Gouda cheese
Yields: 2 grilled cheese sandwiches 

Directions
In a large pot heat oil over medium heat. Add onions, oregano, and garlic. Saute until tender and fragrant, about 5 minutes. Pour in crushed tomatoes, water, and wine. Bring soup to a rolling boil over high heat. Give a stir and return to a low flame, letting the soup simmer for 40 minutes. Add kosher salt and pepper as needed. *stir in pesto for extra flavor

Grilled Cheese Directions 
In a cast iron skillet or nonstick pan heat butter until melted and sizzling over medium high flame. place first piece of bread in center of pan letting it sop up some of the butter. top bread with 2 slices of Gouda cheese. Spread 1 tablespoon of cream cheese and 1 teaspoon of Dijon mustard on the second slice of bread, and close sandwich. Press down on the sandwich with a spatula. Continue pressing down letting bottom side of toast brown. After 1 minute, flip sandwich continuing to press down, letting both sides become golden and cheese to melt. Cut sandwich in half and serve with soup.

Bon Appétit!