Creamy Tomato Soup with Grilled Cheese Dippers

Name: Creamy Tomato Soup with Grilled Cheese Dippers
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 1 tablespoon olive oil; 1 medium yellow onion, chopped; 2 cloves garlic, minced; 1 (28 ounce) can crushed tomatoes; 1 (15 ounce) can diced tomatoes, undrained; 2 cups vegetable broth (or chicken broth); 1/2 cup heavy cream; 1 teaspoon sugar (optional, to balance acidity); 1/2 teaspoon dried basil; To taste Salt and black pepper; 8 slices white or sourdough bread; 4 tablespoons unsalted butter, softened; 8 slices cheddar or American cheese

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This creamy tomato soup is a quintessential American comfort food, especially popular during the colder months of February. It's made with sweet, ripe tomatoes, aromatic vegetables, and a touch of cream for a velvety texture, creating a rich and deeply satisfying flavor. Paired with golden, gooey grilled cheese "dippers," it's a nostalgic and irresistible meal that appeals to all ages, providing warmth and coziness in every spoonful and bite.

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Creamy Tomato Soup with Grilled Cheese Dippers

Prep Time15 min

Cook Time35 min

Servings4 servings

DifficultyEasy

Equipment

Large pot or Dutch ovenImmersion blender (optional, or regular blender)Large skillet

Instructions

1
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
2
Stir in the crushed tomatoes, diced tomatoes (with their juice), vegetable broth, sugar (if using), and dried basil. Bring to a simmer, then reduce heat to low, cover, and let cook for 15-20 minutes, allowing the flavors to meld.
3
Carefully use an immersion blender to blend the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a regular blender (be very careful with hot liquids) and blend until smooth, then return to the pot.
4
Stir in the heavy cream and season with salt and black pepper to taste. Heat gently for a few more minutes without boiling.
5
While the soup simmers, prepare the grilled cheese dippers: Butter one side of each bread slice. Place 4 slices butter-side down in a large skillet over medium heat. Top each with 2 slices of cheese, then cover with the remaining bread slices, butter-side up.
6
Cook for 3-5 minutes per side, or until golden brown and the cheese is melted and gooey. Remove from heat, let cool slightly, then cut each sandwich into "dippers" (strips or triangles). Serve the hot soup immediately with the grilled cheese dippers.

Nutrition

Calories600 kcal

Protein20g

Fat40g

Carbohydrates

Frequently Asked Questions

Can I make this soup dairy-free?

Yes, you can substitute the heavy cream with full-fat coconut milk or a dairy-free cream alternative for a similar richness. Adjust the sugar if using coconut milk, as it can be sweeter.

What if I don't have an immersion blender?

You can carefully transfer the soup in batches to a standard blender. Be sure to only fill it halfway, secure the lid, and blend on a low setting, gradually increasing speed. You might want to remove the center cap of the lid and cover the opening with a kitchen towel to allow steam to escape.

Can I use fresh tomatoes?

While canned tomatoes offer consistent flavor and convenience, you can use about 3-4 pounds of ripe fresh tomatoes (like Roma or plum), blanched, peeled, and crushed, then proceed with the recipe. The cooking time might vary slightly.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.