# 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 or American cheese, each halved
→ Tomato Soup
04 - 1 tablespoon olive oil
05 - 1 medium yellow onion, diced
06 - 2 cloves garlic, minced
07 - 1 (28-ounce) can crushed tomatoes
08 - 2 cups vegetable broth
09 - 1 teaspoon granulated sugar
10 - 1/2 teaspoon dried basil
11 - 1/2 teaspoon dried oregano
12 - Salt and freshly ground black pepper, to taste
13 - 1/4 cup heavy cream
# Directions:
01 - Heat a large nonstick skillet or griddle over medium heat until hot but not smoking.
02 - Arrange bread slices on a work surface. Spread butter evenly on one side of each slice. Place a half slice of cheese between two slices, buttered sides facing out, and press lightly to form a sandwich. Repeat for remaining sandwiches.
03 - Cook sandwiches in batches on the preheated surface for 2 to 3 minutes per side, turning once, until both sides are golden brown and the cheese has melted. Transfer to a cutting board, let rest briefly, then slice each sandwich into 3 or 4 strips for dipping.
04 - In a saucepan, warm the olive oil over medium heat. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant.
05 - Add the crushed tomatoes, vegetable broth, sugar, dried basil and oregano to the pan. Season with salt and black pepper, bring to a gentle simmer, then cook uncovered for 15 minutes, stirring occasionally to blend flavors.
06 - Remove the pan from heat and purée the soup until smooth using an immersion blender or in batches in a standard blender. Return to low heat, stir in the heavy cream, adjust seasoning as needed, and warm through without boiling.
07 - Ladle the hot tomato soup into bowls or mugs and serve with the mini grilled cheese dippers alongside for dipping.
