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Grilled Cheese Dippers
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Because the best part of tomato soup is dunking a buttery grilled cheese into the bowl.
Editor's Note: A typo in this recipe was corrected on April 12, 2021.
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- Yields:
- 4 serving(s)
- Prep Time:
- 20 mins
- Cook Time:
- 25 mins
- Total Time:
- 45 mins
Ingredients
- 3 tbsp.
butter, divided
- 1
medium onion, diced
- 1
clove garlic, minced
- 1 oz.
(28-oz) can crushed tomatoes
- 3 c.
low-sodium chicken
(or vegetable) broth Kosher salt
Freshly ground pepper
- 1/4 c.
heavy cream
Thinly sliced fresh basil, for
garnish- 8
slices white bread, crusts
removed - 8
slices cheddar cheese
Directions
- Step 1In a large pot over medium heat, melt 1 tablespoon butter. Add onion and cook until beginning to soften, 2 to 3 minutes. Stir in garlic and cook until fragrant, 1 minute more.
- Step 2Add crushed tomatoes and broth and season generously with salt and pepper. Bring to a boil, then reduce heat and simmer 15 minutes. Stir in heavy cream and top with basil.
- Step 3Using a rolling pin, roll bread into flat, 1/4-inch-thick squares. Place 1 slice cheddar cheese on each piece of bread and tightly roll up.
- Step 4In a large nonstick skillet over medium heat, melt 1 tablespoon butter. Working in batches, add dippers to skillet, seam-side down, and cook, turning often, until bread is golden and cheese is melty, about 3 minutes. Wipe skillet clean with a paper towel and add 1 tablespoon more butter before next batch of dippers.
- Step 5Ladle soup into bowls and serve with grilled cheese dippers.
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