Because the best part of tomato soup is dunking a buttery grilled cheese into the bowl.
Author: Delish/Photo credits to delish.com
Recipe type: Appetizer
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
¼ c. heavy cream
Thinly sliced fresh basil, for
garnish
8 slices white bread, crusts
removed
8 slices cheddar cheese
Instructions
In 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.
Add 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.
Using a rolling pin, roll bread into flat, ¼-inch-thick squares. Place 1 slice cheddar cheese on each piece of bread and tightly roll up.
In 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.
Ladle soup into bowls and serve with grilled cheese dippers.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2021/11/01/grilled-cheese-dippers/