Creamy Tomato Soup Dippers (Printable Version)

Velvety tomato soup accompanied by crispy, golden grilled cheese strips for a warm, satisfying meal.

# What You'll Need:

→ For the Creamy Tomato Soup

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, chopped
03 - 2 cloves garlic, minced
04 - 1 carrot, peeled and diced
05 - 2 cans (28 oz each) crushed tomatoes
06 - 2 cups vegetable broth
07 - 1 teaspoon sugar
08 - 1/2 teaspoon dried basil
09 - 1/2 teaspoon dried oregano
10 - 1/2 teaspoon salt, plus more to taste
11 - 1/4 teaspoon freshly ground black pepper
12 - 1/2 cup heavy cream

→ For the Grilled Cheese Dippers

13 - 8 slices sandwich bread (white or whole wheat)
14 - 4 tablespoons unsalted butter, softened
15 - 8 slices sharp cheddar cheese

# Method:

01 - Heat olive oil in a large pot over medium heat. Add onion, garlic, and carrot; sauté for 5–7 minutes, until softened and fragrant.
02 - Stir in crushed tomatoes, vegetable broth, sugar, basil, oregano, salt, and pepper. Bring to a simmer. Cover and cook for 20 minutes, stirring occasionally.
03 - Remove from heat. Use an immersion blender to puree the soup until smooth (or blend in batches in a blender, then return to the pot).
04 - Stir in the heavy cream. Taste and adjust seasoning if necessary. Keep warm over low heat.
05 - Butter one side of each bread slice. Place 4 slices, buttered side down, on a skillet over medium heat. Top each with 2 slices of cheddar cheese and another bread slice, buttered side up.
06 - Cook 2–3 minutes per side, until golden brown and cheese is melted. Remove from skillet and cut each sandwich into 3–4 strips.
07 - Serve the creamy tomato soup hot with grilled cheese dippers on the side for dipping.

# Chef's Tips:

01 -
  • The soup comes together in under 45 minutes but tastes like it simmered all day
  • Dipping crispy cheesy bread into velvety soup might just be the ultimate comfort food combination
  • It makes excellent leftovers and actually tastes better the next day
02 -
  • Hot soup expands violently in blenders so never fill more than halfway and vent the lid carefully
  • The soup continues to thicken as it stands so thin with a splash of broth or cream when reheating
  • Grilled cheese needs patience over medium heat for that perfect golden crust without burning
03 -
  • Use an immersion blender right in the pot to save dishes and prevent accidents
  • Letting the soup rest for 5 minutes off heat before serving allows flavors to marry

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