Creamy Tomato Soup with Dippers (Print View)
Velvety tomato soup served alongside golden grilled cheese for cozy meals.
# Ingredient List:
→ Creamy Tomato Soup
01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 carrot, peeled and diced
05 - 2 cans whole peeled tomatoes (14 ounces each)
06 - 2 cups vegetable broth
07 - 1 teaspoon sugar
08 - 1 teaspoon dried basil
09 - 1/2 teaspoon salt, or to taste
10 - 1/4 teaspoon black pepper
11 - 1/2 cup heavy cream
→ Grilled Cheese Dippers
12 - 8 slices sandwich bread
13 - 4 tablespoons unsalted butter, softened
14 - 8 slices sharp cheddar cheese
# How to Make:
01 - Heat olive oil in a large saucepan over medium heat. Add chopped onion and diced carrot, sauté for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add whole peeled tomatoes with their juice, vegetable broth, sugar, dried basil, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes.
04 - Remove from heat and puree the mixture until smooth using an immersion blender or a countertop blender in batches.
05 - Return soup to low heat, stir in heavy cream, and heat gently for 2 to 3 minutes. Adjust seasoning to taste.
06 - While soup simmers, butter one side of each bread slice evenly.
07 - Place four bread slices, buttered side down, on a skillet preheated to medium heat. Layer two slices of cheddar cheese on each, then top with remaining bread slices, buttered side up.
08 - Cook sandwiches for 3 to 4 minutes per side until golden brown and cheese is melted.
09 - Remove sandwiches from skillet, let cool slightly, then cut each into strips for dipping.
10 - Ladle hot soup into bowls and serve immediately alongside the grilled cheese dippers.
# Expert Advice:
01 -
- It tastes like the soup you'd get at a bistro but comes together in less than an hour with pantry staples.
- The grilled cheese strips make it fun to eat and turn a simple bowl into something that feels like an event.
- It's rich and comforting without being heavy, and the cream adds just enough silkiness to make every spoonful feel indulgent.
02 -
- Don't skip the sugar, it sounds odd but it cuts the acidity of the tomatoes and makes the soup taste balanced instead of sharp.
- Blend carefully if you're using a countertop blender, hot soup can expand and blow the lid off if you fill it too full.
- Let the grilled cheese rest for a minute before slicing or the cheese will ooze out everywhere and you'll lose half of it to the cutting board.
03 -
- Use an immersion blender if you have one, it saves you from transferring hot soup and makes cleanup so much easier.
- Press the grilled cheese gently with a spatula while it cooks, it helps the cheese melt evenly and gives you that perfect crispy crust.
- Taste the soup after adding the cream and adjust the salt, the cream can mellow the seasoning and you might need a little more to bring it back to life.