Creamy Tomato Soup with Dippers (Printable)
Velvety tomato soup served alongside golden grilled cheese dippers for a comforting meal.
# What You Need:
→ Creamy Tomato Soup
01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 2 (14-ounce) cans crushed tomatoes
05 - 2 cups vegetable broth
06 - 1 tablespoon tomato paste
07 - 1 teaspoon sugar
08 - 1 teaspoon dried basil
09 - ½ teaspoon dried oregano
10 - ½ teaspoon salt, or to taste
11 - ¼ teaspoon black pepper
12 - ½ cup heavy cream
13 - 2 tablespoons unsalted butter
→ Grilled Cheese Dippers
14 - 8 slices sandwich bread
15 - 4 tablespoons unsalted butter, softened
16 - 8 slices cheddar cheese
# How To Make:
01 - Heat olive oil in a large saucepan over medium heat. Add onion and cook until soft and translucent, about 5 minutes.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add crushed tomatoes, vegetable broth, tomato paste, sugar, dried basil, dried oregano, salt, and black pepper. Stir to blend evenly.
04 - Bring mixture to a boil, reduce heat, and simmer uncovered for 20 minutes, stirring occasionally.
05 - Remove from heat and puree the soup until smooth using an immersion blender or regular blender in batches. Return to pot if needed.
06 - Stir in heavy cream and unsalted butter until melted and well combined. Adjust seasoning as needed and keep warm.
07 - Spread softened butter on one side of each bread slice.
08 - Place 4 bread slices, butter-side down, on a skillet over medium heat. Top each with 2 slices of cheddar cheese, then cover with remaining bread slices, butter-side up.
09 - Cook sandwiches until golden brown and cheese is melted, about 3 to 4 minutes per side.
10 - Remove sandwiches from skillet, let cool slightly, then cut each into strips. Serve alongside hot tomato soup.
# Expert Tips:
01 -
- It comes together in under an hour, making it perfect for those days when you want homemade comfort without the fuss.
- The grilled cheese dippers turn a simple bowl of soup into something interactive and fun—like you're cooking with a friend.
- One pot, minimal cleanup, and the kind of meal that feels indulgent but costs almost nothing.
02 -
- Don't skip blending or you'll end up with a chunky soup instead of that restaurant-quality velvety texture that makes this dish special.
- The cream goes in off the heat—if you add it to a boiling soup, it can separate or break, and you'll lose that silky mouthfeel you worked for.
- Grilled cheese is incredibly forgiving, but medium heat is your friend here; high heat burns the outside before the cheese melts inside.
03 -
- Make the soup ahead and reheat it gently on the stove with the cream added fresh—it tastes brighter and tastes less like it's been sitting around.
- Keep your skillet at medium heat and let the cheese melt slightly before flipping so the exterior gets golden without the interior staying cold.
- If you don't have an immersion blender, a regular blender works fine, but blend soup in small batches and place a kitchen towel over the lid to catch any steam that escapes.