# What You'll Need:
→ Mini Grilled Cheese Dippers
01 - 8 slices white or whole wheat sandwich bread
02 - 4 tablespoons unsalted butter, softened
03 - 6 slices cheddar cheese (or American cheese), halved
→ Tomato Soup
04 - 1 tablespoon olive oil
05 - 1 medium yellow onion, diced
06 - 2 cloves garlic, minced
07 - 1 can crushed tomatoes (28 oz)
08 - 2 cups vegetable broth
09 - 1 teaspoon sugar
10 - 1/2 teaspoon dried basil
11 - 1/2 teaspoon dried oregano
12 - Salt and black pepper to taste
13 - 1/4 cup heavy cream
# How to Make It:
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 buttered bread slices, facing out, to form sandwiches. Repeat for all sandwiches.
03 - Grill sandwiches in batches for 2 to 3 minutes per side, or until golden brown and the cheese has melted. Remove, let cool briefly, then slice each sandwich into 3 or 4 strips to create dippers.
04 - In a saucepan, heat the olive oil over medium heat. Add the onion and cook until soft, about 5 minutes. Add garlic and cook for an additional minute.
05 - Stir in the 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 and puree the soup with an immersion blender until smooth (or transfer to a blender in batches). Return to low heat, stir in the heavy cream, and adjust seasoning to taste.
07 - Serve the hot tomato soup in small bowls or mugs, accompanied by mini grilled cheese dippers for dipping and enjoyment.
