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Crispy Grilled Cheese Recipe with Easy Tomato Soup Dipping Sauce

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A comforting and crispy grilled cheese sandwich paired with a thick, tangy tomato soup dipping sauce that transforms a simple snack into a cozy meal.

Ingredients

Scale
  • Thick-cut white or sourdough bread (2 slices per sandwich)
  • 1 cup (100g) shredded sharp cheddar cheese
  • 1 cup (100g) shredded mozzarella cheese
  • Unsalted butter, softened, for spreading (or olive oil for dairy-free)
  • 14 oz (400g) canned crushed tomatoes
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup (240ml) vegetable broth
  • 2 tablespoons (30ml) heavy cream or coconut cream
  • 1 teaspoon dried basil
  • Pinch of smoked paprika (optional)
  • Salt and pepper to taste
  • 1 teaspoon lemon juice

Instructions

  1. Make the tomato soup dipping sauce: Heat 1 tablespoon of butter or olive oil in a medium saucepan over medium heat. Add the finely chopped onion and cook until softened, about 5 minutes, stirring occasionally.
  2. Add minced garlic and cook for another minute until fragrant, careful not to burn it.
  3. Pour in the canned crushed tomatoes and vegetable broth. Stir in dried basil, smoked paprika (if using), salt, and pepper.
  4. Bring the mixture to a gentle simmer, then reduce heat to low and let cook for 10 minutes, stirring occasionally.
  5. Off the heat, stir in the heavy cream (or coconut cream) and lemon juice. Taste and adjust seasoning as needed. The soup should be thick enough to coat your grilled cheese without being too runny.
  6. Prepare the grilled cheese sandwich: Butter one side of each slice of bread generously. On the unbuttered side, layer about ½ cup (50g) cheddar and ½ cup (50g) mozzarella evenly.
  7. Top with the second slice, buttered side facing out. Press lightly to seal.
  8. Heat your skillet over medium heat. Place the sandwich in the pan and cook for 3-4 minutes, until the bread is golden and crispy. Flip gently and cook the other side another 3-4 minutes until cheese is melted and equally crispy.
  9. If the bread browns too fast but the cheese isn’t melted, lower the heat and cover the pan for a minute or two to trap heat.
  10. Remove from pan and let rest for a minute before cutting into halves or quarters for dipping.
  11. Serve immediately with a warm bowl of the tomato soup dipping sauce on the side.

Notes

Use medium to low heat to ensure bread crisps without burning and cheese melts thoroughly. Butter the outside of the bread generously for a golden crust. Cover the pan briefly if cheese melts slower than bread browns. Adjust broth to get a thick but dippable soup consistency. For dairy-free, use olive oil and vegan cheeses, and substitute heavy cream with coconut cream. Gluten-free bread or cornbread muffins can be used as alternatives.

Nutrition

Keywords: grilled cheese, tomato soup, dipping sauce, comfort food, easy recipe, quick dinner, cheesy sandwich

Find it online: https://islatable.com/crispy-grilled-cheese-recipe-with-easy-tomato-soup-dipping-sauce/