Grilled Cheese Soup Dippers

Because the best part of tomato soup is dunking a buttery grilled cheese into the bowl.

TOTAL TIME: 0:45

PREP: 0:20

COOK: 0:25

LEVEL: EASY

YIELD: 4 SERVINGS

INGREDIENTS

• 4 tbsp. butter
• 1 onion, finely diced
• 1 Garlic clove, minced
• 28 oz. crushed tomatoes
• 3 c. chicken (or vegetable) stock
• 1/4 c. heavy cream
• Fresh basil, for serving
• 8 slices white bread, crusts removed
• 8 slices cheddar cheese
• kosher salt
• Freshly ground pepper

DIRECTIONS

1. Make soup. Melt 1 tablespoon of butter in a large pot over medium heat. Add onion cook until beginning to soften, 2 to 3 minutes. Add tomatoes, stock, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil and simmer 15 minutes. Stir in cream, then ladle into bowls. Garnish with fresh basil.
2. While the soup is simmering, make the grilled cheese roll-ups. Using a rolling pin, roll bread into flat, 1/4-inch thick squares. Place a cheese slice on each slice of bread and roll up tightly.
3. Melt 1 tablespoon of butter in a large nonstick skillet over medium heat. Working in batches, add the roll ups to the skillet, seam side-down. Cook, turning often, until all sides are golden and the cheese has melted, about 3 minutes. Wipe the skillet clean with a paper towel and add more butter before adding more roll-ups.
4. Ladle soup into bowls and serve with grilled cheese roll-ups.
5. Source:delish
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