Creamy Tomato Soup with Grilled Cheese Dippers
This creamy tomato soup combines San Marzano tomatoes, heavy cream, and aromatics into a silky, restaurant-quality soup best served with golden-brown grilled cheese dippers designed for dunking.
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This creamy tomato soup combines San Marzano tomatoes, heavy cream, and aromatics into a silky, restaurant-quality soup best served with golden-brown grilled cheese dippers designed for dunking.
Delivery in as fast as one hour.*
Prices vary by store
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In a large pot or Dutch oven, melt butter over medium heat.
Add the garlic cloves and chopped onion. Sauté until the onion is translucent.
Season with salt and black pepper.
Pour in the can of San Marzano tomatoes and the chicken broth.
Stir in the heavy cream. Bring the soup to a simmer and cook for 10-15 minutes.
Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer in batches to a regular blender and blend until smooth.
While the soup simmers, prepare the grilled cheese dippers. Place one slice of American cheese on a slice of white bread and top with another slice of bread. Repeat to make two sandwiches.
Use a round glass or cookie cutter to press down firmly on each sandwich, cutting out a circle and sealing the edges.
Brush the outside of each bread circle with melted butter.
In a non-stick skillet over medium heat, grill the dippers for 2-3 minutes per side, until golden brown and the cheese is melted.
Ladle the hot soup into bowls, garnish with fresh parsley if desired, and serve immediately with the grilled cheese dippers.
Refrigerate soup in an airtight container up to 3 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally. Grilled cheese dippers are best fresh but can be made ahead and gently reheated in a 300°F oven for 5 minutes.
Yes. Use 2 lbs ripe tomatoes, blanch and peel them, then substitute for canned. You may need to reduce slightly longer to concentrate flavor.
Cut the bread and cheese with a round biscuit cutter or cookie cutter (2–3 inch diameter) before grilling, or use a circular bread stamp.
Yes. Make the soup up to 2 days ahead and refrigerate. Reheat gently on the stovetop, stirring occasionally. Make grilled cheese dippers fresh for best crunch.
American cheese melts smoothly and stays creamy, but cheddar, Gruyère, or fontina also work well for a richer flavor.
Remove the soup from heat before stirring in cream, or temper the cream by slowly adding hot soup to it while whisking.
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