Grilled Cheese Dippers and Tomato Soup

There is no better combination than tomato soup and grilled cheese, and these dippers make the combo easy and delicious!

3 Tbsp butter, divided

1 medium onion, diced

1 clove garlic, minced

1 (28 oz) can crushed tomatoes

3 cups vegetable broth

Kosher salt

Freshly ground black pepper

1/4 cup heavy cream

Thinly sliced fresh basil, for garnish

8 slices white bread, crusts removed

8 slices of American cheese

In a large pot over medium heat, melt 1 Tbsp butter.  Add onion and cook until beginning to soften, 2  3 minutes.  Stir in garlic and cook until fragrant, 1 minute more.  

Add 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.  

Using a rolling pin, roll bread into flat, 1/4" thick squares.  Place 1 slice of American cheese on each piece of bread and tightly roll up.  

In a large nonstick skillet over medium heat, melt 1 Tbsp 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 Tbsp more butter before next batch of dippers.

Ladle soup into bowls and serve with grilled cheese dippers.