We’ve got the perfect pairings for the ultimate easy supper. If you are planning some warm and cozy dinners in your future these duos will be very satisfying. 

Bacon & Butternut Squash Bisque + Apple & Brie Grilled Cheese Sandwiches

 

Our Favorite Fall Soup & Bread Pairings Butternut Squash Bisque and Bacond Brie Apples Sweet butternut squash and salty bacon are a match made in heaven.

Bacon & Butternut Squash Bisque
 
Yields: 6-8 servings
Ingredients
  • 3 slices bacon, cut into 1-inch pieces
  • 1 small yellow onion, chopped
  • 1 clove garlic, minced
  • 1 small butternut squash, peeled and cubed
  • ½ cup peeled and chopped carrot
  • 4 cups vegetable broth
  • 5 sprigs fresh thyme, tied together with kitchen twine
  • 2¼ teaspoons kosher salt
  • ½ teaspoon curry powder
  • ¼ teaspoon ground black pepper
  • Garnish: chopped pecans
Instructions
  1. In a large Dutch oven, cook bacon over medium heat until crisp, about 15 minutes. Remove bacon using a slotted spoon, and let drain on paper towels, reserving drippings in pan. Add onion; cook, stirring occasionally, until translucent, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Add squash and carrot; cook for 5 minutes. Add broth, thyme, salt, curry powder, and pepper; bring to a boil. Reduce heat to low; simmer until vegetables are tender, about 25 minutes. Reserve broth; discard thyme.
  2. Working in batches, transfer vegetables to the container of a blender using a slotted spoon; purée until smooth. Return to Dutch oven; heat over medium heat. Thin soup with reserved broth, if desired. Garnish with bacon and pecans, if desired.

 

Our Favorite Fall Soup & Bread Pairings Butternut Squash Bisque and Bacond Brie Apples

A drizzle of honey adds a hint of sweetness to these fall sandwiches.

Apple & Brie Grilled Cheese Sandwiches
 
Yields: Makes 4
Ingredients
  • 2 (7-ounce) wedges Brie cheese, rind removed and sliced
  • 1 Granny Smith apple, cored and sliced ¼ inch thick
  • 8 slices multi-grain bread, sliced ½ inch thick
  • 4 teaspoons honey
  • 4 tablespoons salted butter, divided
Instructions
  1. Divide Brie slices and apple slices among half of bread slices. Drizzle with honey. Cover with remaining bread slices.
  2. 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,
  3. to 3 minutes. Repeat procedure with remaining 2 tablespoons butter and remaining 2 sandwiches.

 

Sweet Potato & Chorizo Soup + Bacon & Smoked Cheddar Grilled Cheese

Our Favorite Fall Soup & Bread Pairings Butternut Squash Bisque and Bacond Brie Apples

Chorizo adds a spicy kick to this vegetable-packed soup.

Sweet Potato & Chorizo Soup
 
Yields: about 8 servings
Ingredients
  • 2 tablespoons olive oil
  • 1 (12-ounce) package cooked chorizo sausage, sliced ½ inch thick
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 4 cups sweet potatoes, peeled and cut into ½-inch cubes (about 2 medium sweet potatoes)
  • 1 (14.5-ounce) can diced tomatoes
  • ¾ teaspoon kosher salt
  • ½ pound turnip greens, roughly chopped
Instructions
  1. In a large Dutch oven, heat oil over medium-high heat. Add chorizo; cook, stirring occasionally, until browned, about 8 minutes. Remove using a slotted spoon, and let drain on paper towels, reserving drippings in pan.
  2. Add onion; cook, stirring occasionally, until tender, about
  3. minutes. Add garlic; cook until fragrant, about 1 minute. Add broth, sweet potatoes, tomatoes, and salt; bring to a boil. Reduce heat to medium-low; cover and simmer until potatoes are tender, about 20 minutes. Add chorizo and turnip greens; cook until greens are wilted, about 5 minutes.

 

Our Favorite Fall Soup & Bread Pairings Butternut Squash Bisque and Bacon and Brie Apples

These sandwiches get a double hit of smoky flavor from the bacon and cheese.

Bacon & Smoked Cheddar Grilled Cheese Sandwiches
 
Yields: Makes 4
Ingredients
  • 8 slices smoked Cheddar cheese
  • 4 slices cooked bacon, cut in half crosswise
  • 8 slices sourdough bread, sliced ½ inch thick
  • 4 tablespoons salted butter, divided
Instructions
  1. Divide Cheddar and bacon among half of bread slices. Cover with remaining bread slices.
  2. 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,
  3. to 3 minutes. Repeat procedure with remaining 2 tablespoons butter and remaining 2 sandwiches.

Caramelized Vidalia Onion Soup + Steak & Cheese Melts

Our Favorite Fall Soup & Bread Pairings Butternut Squash Bisque and Bacon and Brie Apples

Vidalia onions add a touch of sweetness to this classic savory soup.

Carmelized Vidalia Onion Soup
 
Yields: 6-8 servings
Ingredients
  • 3 pounds Vidalia onions, thinly sliced
  • 5 tablespoons unsalted butter
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ¾ cup dry white wine
  • 8 cups low-sodium beef broth
  • 10 sprigs fresh thyme
  • 2 bay leaves
  • Garnish: grated Parmesan cheese, fresh thyme
Instructions
  1. In a large Dutch oven, combine onion, butter, salt, and pepper over medium-high heat. Cook, stirring frequently, until dark golden brown, 50 to 60 minutes. Increase heat to high. Add wine; cook until most of liquid has evaporated. Stir in broth.
  2. Tie together thyme sprigs and bay leaves with kitchen twine. Add to broth mixture; bring to a boil. Reduce heat to medium; cook, uncovered, until slightly thickened, about 30 minutes. Remove thyme sprigs and bay leaves before serving. Garnish with cheese and thyme, if desired.

 

Our Favorite Fall Soup & Bread Pairings Butternut Squash Bisque and Bacon and Brie Apples

Smothered in creamy fontina cheese and caramelized onions, these hearty sandwiches are a meal all by themselves.

Steak & Cheese Melts
 
Yields: Makes 4
Ingredients
  • 2 medium Vidalia onions, thinly sliced
  • 4 tablespoons unsalted butter, divided
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1½ pounds strip steak (about 2 steaks)
  • 1 tablespoon Montreal steak seasoning
  • 2 small baguettes, halved crosswise
  • ¼ cup whole-grain mustard
  • 8 slices fontina cheese
  • 2 cups fresh baby arugula
Instructions
  1. In a large cast-iron skillet, combine onion, 2 tablespoons butter, salt, and pepper over medium heat. Cook, stirring frequently, until dark golden brown, about 45 minutes.
  2. Preheat oven to 475°. In a large cast-iron skillet, melt remaining 2 tablespoons butter over medium-high heat. Sprinkle both sides of steak with steak seasoning. Add to skillet; cook until browned on both sides, 2 to 3 minutes per side. Remove from skillet; let stand for 10 minutes before slicing.
  3. Place bread on a large rimmed baking sheet. Spread mustard on bottom half of baguettes. Top each with 2 slices fontina. Divide steak and caramelized onions among sandwiches.
  4. Bake until cheese is melted, 5 to 7 minutes. Top with arugula, and cover with top of baguettes.

 

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
Ingredients
  • 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
Instructions
  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
Ingredients
  • 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
Instructions
  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.

 

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