Creamy Tomato Soup with Mini Grilled Cheese Dippers
A comforting and quick creamy tomato soup, perfectly paired with bite-sized grilled cheese dippers, ideal for a satisfying lunch.
Ingredients
- •1 tbsp olive oil
- •1/2 small yellow onion, finely chopped
- •1 clove garlic, minced
- •1 (28 ounce) can crushed tomatoes
- •2 cups vegetable broth
- •1/2 cup heavy cream (or half-and-half)
- •1 tsp sugar (optional, to balance acidity)
- •Salt and freshly ground black pepper to taste
- •4 slices sandwich bread
- •2 slices cheddar cheese (or preferred melting cheese)
- •2 tbsp unsalted butter, softened
Dietary Info
Instructions
- 1
Heat olive oil in a medium saucepan over medium heat. Add chopped onion and cook until softened, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.
- 2
Stir in the crushed tomatoes, vegetable broth, and sugar (if using). Bring the mixture to a simmer, then reduce heat to low, cover, and let it cook for 8-10 minutes to allow flavors to meld.
- 3
While the soup simmers, prepare the grilled cheese dippers. Butter one side of each bread slice. Place one slice of cheese between two slices of bread, butter-side out. Repeat for the second sandwich.
- 4
Heat a non-stick skillet over medium-low heat. Cook each sandwich for 2-3 minutes per side, or until golden brown and the cheese is melted and bubbly. Remove from skillet and cut each sandwich into 4 small squares or triangles.
- 5
Remove the soup from heat. Stir in the heavy cream. For a smoother soup, carefully use an immersion blender directly in the pot, or transfer to a regular blender (blend in batches, being careful with hot liquids) until desired consistency is reached. Season with salt and pepper to taste.
- 6
Ladle the creamy tomato soup into bowls and serve immediately with the mini grilled cheese dippers on the side for dipping.
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