# Components:
→ For the Mini Grilled Cheese Dippers
01 - 8 slices white or whole wheat sandwich bread
02 - 4 tbsp unsalted butter, softened
03 - 6 slices cheddar cheese (or American cheese), halved
→ For the Tomato Soup
04 - 1 tbsp olive oil
05 - 1 medium yellow onion, diced
06 - 2 cloves garlic, minced
07 - 1 (28 oz / 800g) can crushed tomatoes
08 - 2 cups (480 ml) vegetable broth
09 - 1 tsp sugar
10 - 1/2 tsp dried basil
11 - 1/2 tsp dried oregano
12 - Salt and black pepper to taste
13 - 1/4 cup (60 ml) heavy cream
# Directions:
01 - Preheat a large nonstick skillet or griddle over medium heat.
02 - Lay out the bread slices on a work surface. Spread one side of each slice with butter. Place a half slice of cheese between two bread slices, buttered sides facing out, to form a sandwich. Repeat for all sandwiches.
03 - Grill sandwiches in batches for 2-3 minutes per side, or until golden brown and cheese is melted. Remove, let cool briefly, then slice each sandwich into 3 or 4 strips to create “dippers.”
04 - For the soup, heat olive oil in a saucepan over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more.
05 - Stir in crushed tomatoes, vegetable broth, sugar, basil, and oregano. Season with salt and pepper. Bring to a simmer and cook uncovered for 15 minutes, stirring occasionally.
06 - Remove from heat. Puree the soup with an immersion blender until smooth (or transfer to a blender in batches). Return to low heat. Stir in heavy cream and adjust seasoning to taste.
07 - Serve the hot tomato soup in small bowls or mugs, with mini grilled cheese dippers on the side for dipping and enjoying.
