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Creamy Tomato Soup with Mini Grilled Cheese Dippers

cinderellasapron
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course, Soup
Servings 6

Ingredients
  

Creamy Tomato Soup

  • 1 TBSP olive oil
  • 2 TBSP butter
  • 1 onion, finely diced
  • 2 large carrots, finely diced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tsp dried basil
  • 1 tsp crushed red pepper
  • 56 ounces whole canned tomatoes
  • 2 cups chicken or vegetable stock
  • 1 cup heavy cream
  • fresh parmesan and basil

Mini Grilled Cheese Dippers

  • 1 package Kings Hawaiian slider rolls, sliced in 1/3's
  • 12 slices mozzarella cheese
  • 6 TBSP butter
  • 1 TBSP parmesan cheese
  • 1/2 tsp oregano
  • 1/2 tsp garlic powder

Instructions
 

  • In a large pot over medium heat, melt the butter with the olive oil. Add the onions and carrots, and cook for about 7-10 minutes, or until softened.
  • Add salt, pepper, basil, and crushed red pepper. Cook for about 30 seconds just to warm the spices up.
  • Add in the canned tomatoes and stock. Simmer for 30 minutes.
  • Stir in the cream, basil, and parmesan cheese. Simmer an additional 5 minutes.
  • Puree using a blender or stick blender until smooth.
  • Preheat the oven to 350 degrees. Combine the softened butter with the parmesan, oregano, garlic powder, and a pinch of salt.
  • Assemble the mini sandwiches by placing the mozzarella cheese in between 2 slices of bread. Spread the garlic butter on both sides.
  • Place on a parchment lined baking sheet. Bake for 15-20 minutes, flipping halfway through.
  • Serve with the creamy tomato soup!