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Mini grilled cheese dippers with tomato soup
Aubree

Mini Grilled Cheese Dippers with Tomato Soup

A fun twist on a classic combo, these toasted dippers are perfect for little hands and hungry tummies!
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 2 people
Course: Lunch
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Mini Grilled Cheese Dippers
  • 4 Slices Sandwich Bread
  • 4 Slices Cheddar or American Cheese
  • 2 tbsp Butter Softened
Tomato Soup
  • 1 tbsp Olive Oil or Butter
  • 1/2 Small Onion Finely Chopped
  • 1 Garlic Clove Minced
  • 1 14 oz Can Crushed Tomatoes
  • 1 cup Vegetable or Chicken Broth
  • 1/2 tsp Dried Basil or Italian Seasoning
  • 1/2 tsp Sugar Optional (balances acidity)
  • 1/4 cup Milk or Cream Optional for creamy texture
  • Salt & Pepper To Taste

Equipment

  • 1 Medium Sauce Pan
  • 1 Skillet or Griddle
  • 1 Spatula
  • 1 Knife
  • 1 Cutting Board
  • 1 Immersion Blender Optional

Method
 

Make The Soup
  1. In a saucepan, heat oil over medium heat. Sauté onion until soft (3–4 min).
  2. Add garlic and cook for 1 minute.
  3. Stir in crushed tomatoes, broth, basil, sugar, salt, and pepper.
  4. Simmer for 10–15 minutes. Blend with immersion blender for smooth texture.
  5. Stir in milk or cream if desired. Be sure not to overheat, as milk or cream can curdle. Keep warm.
Make The Dippers
  1. Butter one side of each bread slice.
  2. Place cheese between two slices, buttered sides out.
  3. Grill in a skillet over medium heat until golden and melty (2–3 min per side).
  4. Let cool slightly, then cut into strips or squares for dipping.

Notes

Ingredient Alternatives

  • Bread: Use gluten-free, sourdough, or sandwich thins
  • Cheese: Try mozzarella, provolone, or dairy-free slices
  • Soup base: Sub crushed tomatoes with tomato puree or fresh roasted tomatoes
  • Creaminess: Use coconut milk or oat milk for dairy-free option
  • Add-ins: Sneak in carrots or red bell pepper for extra veggie boost