Cooking Lesson #1151: Tomato Soup & Grilled Cheese Dippers

…from the Perspectives’ Kitchen

How you doin’? I like thick and hearty soups. Even during the warm weather months, I’m game for soup and salad. When the weather turns cold, I usually opt for soup and sandwich. Our local supermarket carries a good variety of packaged fresh soups that I can quickly heat in the test kitchen and have a great tasting lunch. Or I whip up one of my favorite soups in the Instant Pot.
 
I used to add croutons but then discovered the best part of soup was dunking a buttery Grilled Cheese Dipper. This takes the place of dunking a traditional grilled cheese sandwich in a bowl of tomato soup.
 
Tomato soup is a soup made with tomatoes as the primary ingredient, or at least they should be. It can be served hot or cold and may be made in a variety of ways. It might be smooth in texture, and there are also recipes that include chunks of tomato, cream, chicken or vegetable stock, vermicelli, chunks of other vegetables and even meatballs.
 
The first published recipe for tomato soup appeared in 1832 in N. K. M. Lee's The Cook's Own Book. Eliza Leslie's recipe in her 1857 book, New Cookery Book, also contributed to the popularity of tomato soup.
 
However, the modern version of tomato soup was popularized by the Campbell Soup Company, which introduced its condensed tomato soup in 1897. This innovation made tomato soup much more accessible and affordable for many households.
 
Before the 1800s, tomatoes were often viewed as poisonous in Europe and America. It wasn't until food shortages during the Civil War that canned tomatoes became widely accepted, paving the way for tomato soup's rise in popularity.
 
Tomato soup has since become a staple in American cuisine, often paired with grilled cheese sandwiches, a combination that gained popularity during World War II.
 
Prep time:  20 minutes
Cook time:  25 minutes
Yields:  4 servings
 
Ingredients 
For the soup
1 tablespoon unsalted butter
1 cup diced yellow onion
1 tablespoon minced garlic
1 oz. (28-oz) can crushed tomatoes
3 cups low-sodium chicken broth
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup heavy cream
Thinly sliced fresh basil, for garnish
 
For the grilled chipper
2 tablespoons unsalted butter, divided
8 slices white bread, crusts removed
8 slices cheddar cheese
 
Directions
To make the soup

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. In a large pot over medium heat, melt 1 tablespoon butter.
3. Add the onion and cook until it begins to soften, 2 to 3 minutes.
4. Stir in the garlic and cook until fragrant, 1 minute more.
5. Add the crushed tomatoes and broth and season generously with salt and pepper.
6. Bring the mixture to a boil, then reduce heat and simmer 15 minutes.
7. Stir in the heavy cream and top with basil.

To make the cheesy dippers

1. Using a rolling pin, roll bread into flat, 1/4-inch-thick squares.
2. Place 1 slice cheddar cheese on each piece of bread and tightly roll up.
3. In a large nonstick skillet over medium heat, melt 1 tablespoon butter.
4. Working in batches, add dippers to the skillet, seam-side down and cook, turning often, until bread is golden and cheese is melty, about 3 minutes.
5. Wipe the skillet clean with a paper towel and add 1 tablespoon more butter starting before next batch of dippers.

To serve the soup and dippers

1. Ladle the soup into warm bowls and serve with grilled cheese dippers on the side.

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ChefSecret:  If you like your tomato soup with a bit of a kick, add a 10-ounce can of Ro-Tel Original (Diced Tomatoes & Green Chilies) when adding the canned tomatoes.  And, of course, when tomatoes are in their peak season you can add chunks of fresh tomatoes as you desire.
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Quip of the Day:  I had no choice but to stop growing tomatoes. I was given an ul-tomato-m.
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