Holiday Sweepstakes: You Could Win* a KitchenAid 7-Qt. Pro Line Stand Mixer and More! Enter the Giveaway

Follow us:


Creamy Tomato Soup with Grilled-Cheese Sandwich Dumplings

Sign up to save this recipe to your profile Sign Up Now ›
Creamy Tomato Soup with Grilled-Cheese Sandwich Dumplings
6 Easy
PREVIOUS: Classic Tomato Soup NEXT: Gabrielle Hamilton's Minestrone Soup with Grilled...

Ingredients (11)

  • 10 plum tomatoes, halved lengthwise, seeds removed
  • 4 tablespoons olive oil, divided
  • 1 onion, diced
  • 4 garlic cloves, chopped
  • 2 28-ounce cans of crushed San Marzano tomatoes
  • 3 cups vegetable stock
  • 1½ cups heavy cream
  • Kosher salt and freshly ground black pepper to taste
  • 6 slices of American cheese
  • 12 slices of Wonder Bread
  • 2 to 4 tablespoons unsalted butter
Try Amazon Fresh
Nutritional Information
  • Calories644
  • Fat44.66g
  • Saturated fat22.42g
  • Trans fat0.25g
  • Carbs50.0g
  • Fiber7.68g
  • Sugar15.75g
  • Protein15.46g
  • Cholesterol110.22mg
  • Sodium559.01mg
  • Nutritional Analysis per serving (6 servings) Powered by

Mini grilled cheese float in this soup like dumplings for a new take on classic comfort food.


  1. 1Preheat the oven to 325 degrees Fahrenheit.
  2. 2Place the plum tomatoes in a large baking dish. Drizzle with 2 tablespoons of the olive oil. Roast until the tomatoes are soft, 25 to 30 minutes.
  3. 3In a large stockpot set over medium heat, heat the remaining 2 tablespoons of olive oil. Add the onion and garlic and cook until the onion is soft, about 5 minutes.
  4. 4Add the roasted tomatoes and their juices, the canned tomatoes and their juices, and the stock, and bring to a boil. Reduce the heat to a simmer, stir in the cream, and season with salt and pepper. Simmer the soup for 10 minutes.
  5. 5Remove the pot from the heat and use a handheld blender to puree the soup until it’s as smooth or as chunky as you prefer (If you don’t have a handheld blender, you can use a potato masher to break up the tomatoes, or you can crush them against the side of the pot with a wooden spoon.)
  6. 6Make 6 sandwiches with 1 slice of cheese between slices of the white bread. Cut off the crusts and cut each sandwich into quarters. Crimp the edges of the bread together with a fork to make little packets that enclose the cheese. You should have 24 cheese dumplings.
  7. 7In a large skillet set over medium-high heat, melt a tablespoon of the butter. Working in batches and adding more butter as needed, grill the cheese dumplings until they are browned and toasted like little grilled-cheese sandwiches.
  8. 8Ladle the soup into 6 bowls and top with the dumplings. Serve immediately.
Load Comments

Recommended from Chowhound