Grilled Cheese & Tomato Soup Dip Recipe
American cheddar, mozzarella cheese on Texas toast, house-made tomato-basil soup dip
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Ingredients
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For the Grilled Cheese
For the Tomato-Basil Soup Dip
Method
For the Grilled Cheese
- 1
- 2
Add Cheese
On the non-buttered side of two slices, layer 1/2 cup of American cheddar cheese and 1/2 cup of mozzarella cheese. Top with the remaining slices, buttered side up.
- 3
- 4
Slice and Set Aside
Once done, remove from skillet, slice into quarters, and set aside.
For the Tomato-Basil Soup Dip
- 5
- 6
Add Tomatoes and Broth
Pour in the canned crushed tomatoes and vegetable broth. Stir to combine.
- 7
Season the Soup
Add chopped fresh basil, salt, and black pepper. Bring the mixture to a simmer, then reduce heat and let it cook for 15 minutes.
- 8
Blend and Add Cream
Using an immersion blender, blend the soup until smooth. Stir in the heavy cream and cook for an additional 5 minutes until heated through.
- 9
Serve
Transfer the tomato-basil soup dip to a serving bowl and serve alongside the grilled cheese quarters.
