Need an easy gluten-free lunch that can be made ahead? These kid-friendly Grilled Cheese Dippers with Tomato Soup are a cheesy, fun update on a classic combination. Cut fun shapes into your grilled cheese and dip them into some hot, homemade soup!
Adults and kids alike love to dip. Whether it’s cookies into milk, chicken nuggets into ranch dressing, or chips into a dip, everyone likes to dunk one food into another food. It’s all part of the fun!
One of the most classic dipping combinations is grilled cheese into tomato soup. We all saw commercials growing up of a specific canned soup that showed a melty grilled cheese dunked right into the bowl. Just thinking about it can make your mouth water.
Why not make a version that optimizes the dip-ability? Grilled Cheese Dippers with Tomato Soup is the perfect updated recipe to excite your friends and family over a simple soup and sandwich. The homemade tomato soup is the perfect thing to dip a toasty cheese sandwich in; however, the sandwich is cut into finger shapes meant for dunking!
What Shape is Best for Dunking?
One fun aspect of this recipe is that you can cut your grilled cheese sandwiches into any shape you like. Some might prefer a star or circle shape, for which you can use a simple cookie cutter. I don’t like to waste the edges of the sandwich, however.
Instead, make the grilled cheese sandwich as you normally would. Then, cut each sandwich into 4 finger-sized pieces vertically. The result is the perfect dunkable sandwich that is perfect for double-dipping!
Ingredients in Grilled Cheese Dippers with Tomato Soup
For the Soup:
- 1 tbsp olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- 1 12-oz. can crushed fire-roasted tomatoes
- 1 cup chicken stock
- Pinch of sugar (optional)
- 1 tsp crushed red pepper flakes
- 1 tsp dried basil
- Pinch of Herbes de Provence
- 2 tbsp Greek yogurt
- Salt and pepper, to taste
For the Grilled Cheese:
- 4 slices of gluten-free multi-grain bread
- ½-¾ cup shredded cheddar cheese (can also use 4 slices, 2 per sandwich)
- 2 tbsp butter
How to Make Grilled Cheese Dippers with Tomato Soup
Begin by making the soup. This can be meal-prepped ahead of time, just be sure to heat it when you make your grilled cheese.
In a medium pot, add the olive oil and onion. Cook over medium heat until the onions soften, about 3-4 minutes.
Add the garlic and cook for 1 minute until fragrant. Add the tomato paste and toast it along with the onions and garlic for about 2-3 minutes until it develops a deeper red color.
Deglaze the pan with the crushed tomatoes and the chicken stock. Bring to a simmer. If your tomatoes are very tart, add a very small pinch of sugar.
Add the pepper flakes, basil, and Herbes de Provence. Simmer for 30-45 minutes until the flavors blend and the tomatoes are soft. You can optionally blend the soup using a hand blender or countertop blender for a smoother finish.
Right before making your grilled cheese, finish the soup with Greek yogurt for richness and a little tartness.
To make the grilled cheese, take two slices of bread and top them with equal amounts of cheese. Top the sandwiches with the other slice of bread. Butter the top slice and place it butter-side-down in a nonstick skillet over low heat.
Cook your grilled cheese for 6-8 minutes per side over low to ensure the cheese melts in the middle. Turning up the heat can quickly burn the outside of the bread and leave the cheese cold in the middle.
Once your grilled cheese is browned and crisp on both sides, remove it to a plate. Slice into 4 finger shapes vertically.
Serve the dippers alongside your soup for dunking.
Grilled Cheese Dippers with Tomato Soup
Ingredients
For the Soup:
- 1 tbsp olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- 1 12-oz. can crushed fire-roasted tomatoes
- 1 cup chicken stock
- Pinch of sugar, optional
- 1 tsp crushed red pepper flakes
- 1 tsp dried basil
- Pinch of Herbes de Provence
- 2 tbsp Greek yogurt
- Salt and pepper, to taste
For the Grilled Cheese Dippers:
- 4 slices gluten-free multigrain bread
- 1/2-3/4 cup shredded cheddar cheese (can also use 4 slices, 2 per sandwich)
- 2 tbsp butter
Instructions
- Begin by making the soup. This can be meal-prepped ahead of time, just be sure to heat it when you make your grilled cheese.
- In a medium pot, add the olive oil and onion. Cook over medium heat until the onions soften, about 3-4 minutes.
- Add the garlic and cook for 1 minute until fragrant. Add the tomato paste and toast it along with the onions and garlic for about 2-3 minutes until it develops a deeper red color.
- Deglaze the pan with the crushed tomatoes and the chicken stock. Bring to a simmer. If your tomatoes are very tart, add a very small pinch of sugar.
- Add the pepper flakes, basil, and Herbes de Provence. Simmer for 30-45 minutes until the flavors blend and the tomatoes are soft. You can optionally blend the soup using a hand blender or countertop blender for a smoother finish.
- Right before making your grilled cheese, finish the soup with Greek yogurt for richness and a little tartness.
- To make the grilled cheese, take two slices of bread and top them with equal amounts of cheese. Top the sandwiches with the other slice of bread. Butter the top slice and place it butter-side-down in a nonstick skillet over low heat.
- Cook your grilled cheese for 6-8 minutes per side over low to ensure the cheese melts in the middle. Turning up the heat can quickly burn the outside of the bread and leave the cheese cold in the middle.
- Once your grilled cheese is browned and crisp on both sides, remove it to a plate. Slice into 4 finger shapes vertically.
- Serve the dippers alongside your soup for dunking.
