Our Favorite Fall Soup & Sandwich Pairings

Roasted Tomato Soup + Grilled Three Cheese Sandwiches 

Fall Pairings Soups and Sandwiches Bread

Roasting the tomatoes concentrates their flavor for a much richer-tasting soup.

Roasted Tomato Soup
Yields: 6-8 servings
  • 3 pounds beefsteak tomatoes, cored and scored
  • 4 tablespoons olive oil, divided
  • 2½ teaspoons kosher salt, divided
  • 1 tablespoon unsalted butter
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • ¼ cup chopped fresh basil
  • 2 tablespoons all-purpose flour
  • 2 cups vegetable broth
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground black pepper
  • Garnish: olive oil, ground black pepper
  1. Preheat oven to 400°. Line a large rimmed baking sheet with foil.
  2. Place tomatoes on prepared pan; drizzle with 2 tablespoons oil, and sprinkle with 1 teaspoon salt.
  3. Bake until slightly charred, about 45 minutes.
  4. In a large Dutch oven, heat butter and remaining 2 tablespoons oil over medium-high heat. Add onion; cook, stirring occasionally, until tender, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in basil and flour; cook for 1 minute. Whisk in broth, paprika, pepper, and remaining 1½ teaspoons salt until smooth. Add tomatoes and any juices, using the back of a spoon to break up slightly.
  5. Working in batches, transfer mixture to the container of a blender; blend until smooth. Return to Dutch oven; bring to a boil over medium-high heat. Reduce heat to medium-low; simmer for 20 to 30 minutes, stirring occasionally. Garnish with oil and pepper, if desired.


Three cheese Griled Cheese Fall Pairings Soups and Sandwiches

Mayonnaise is the secret ingredient in these melty grilled cheese sandwiches.

Grilled Three Cheese Sandwiches
Yields: Makes 4
  • ¼ cup mayonnaise
  • 8 slices white sandwich bread
  • 4 slices yellow American cheese
  • 4 slices Colby-Jack cheese
  • 4 slices cream Havarti cheese
  • 4 tablespoons salted butter, divided
  1. Spread mayonnaise on half of bread slices. Top each with 1 slice American, 1 slice Colby-Jack, and
  2. slice Havarti. Cover with remaining bread slices.
  3. In a 12-inch cast-iron skillet, melt 2 tablespoons butter over medium heat. Add 2 sandwiches; cook until golden brown, 2 to 3 minutes. Turn, and cook until cheese is melted and both sides are golden brown,
  4. to 3 minutes. Repeat procedure with remaining 2 tablespoons butter and remaining 2 sandwiches.



  1. I purchased the taste of home magazine looking for a chicken and sausage gumbo recipe from chef Isaac but it said the recipe can’t be found… disappointing


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