Ingredients
3 tbsp. butter, divided
1 medium onion, diced
1 clove garlic, minced
1 oz. (28-oz) can crushed tomatoes
3 c. low-sodium chicken(or vegetable) broth
Kosher salt
Freshly ground pepper
1/4 c. heavy cream
Thinly sliced fresh basil, forgarnish
8 slices white bread, crustsremoved
8 slices cheddar cheese
Preparation
Step 1In a large pot over medium heat, melt 1 tablespoon butter. Add onion and cook until beginning to soften, 2 to 3 minutes. Stir in garlic and cook until fragrant, 1 minute more. Step 2Add crushed tomatoes and broth and season generously with salt and pepper. Bring to a boil, then reduce heat and simmer 15 minutes. Stir in heavy cream and top with basil. Step 3Using a rolling pin, roll bread into flat, 1/4-inch-thick squares. Place 1 slice cheddar cheese on each piece of bread and tightly roll up.Step 4In a large nonstick skillet over medium heat, melt 1 tablespoon butter. Working in batches, add dippers to skillet, seam-side down, and cook, turning often, until bread is golden and cheese is melty, about 3 minutes. Wipe skillet clean with a paper towel and add 1 tablespoon more butter before next batch of dippers.Step 5Ladle soup into bowls and serve with grilled cheese dippers.
Editor’s Note: A typo in this recipe was corrected on April 12, 2021.
