Grilled Cheese Dippers

Directions

To Make the Soup

1. In a large saucepan fitted with a lid, melt the butter over medium-low heat. Add chopped onions and ½ teaspoon salt to the melted butter, and stir to coat the onions.
2. Cook onions for 5-6 minutes until softened.
3. Stir in tomato paste, Italian seasoning, and garlic powder. Cook for 2-3 minutes until tomato paste is slightly darker in color.
4. Add crushed tomatoes, sugar, and 1 cup of milk to the pot. Stir to combine, then bring the pot to a gentle simmer. Cover the pot and simmer for 20 minutes, stirring occasionally.
5. Add remaining ½ cup of milk and water to the pot. Stir to combine, then taste and season with salt if needed.
6. Blend the soup with either an immersion blender or a countertop blender until creamy, then cover and keep warm.

To Make the Grilled Cheese Dippers

1. Spread ½ tablespoon of softened butter over one side of a bread slice. Place the bread butter-side-down onto a cutting board, then top with two slices of American cheese. Spread another ½ tablespoon of softened butter over one side of another bread slice, then place it butter-side-up on top of the cheese.
2. Cut the sandwich into four sections, about 1-inch wide each, to create four sandwich strips.
3. Heat a nonstick pan over medium heat. Once the pan is hot, carefully transfer the sandwich strips to the pan and cook for 2-3 minutes until the bottoms are golden brown. Flip and cook for another 1-2 minutes until browned.
4. Repeat with remaining bread, butter, and cheese to make 16 total sandwich strips, or “dippers”.
5. Divide the warm soup between four bowls, and serve each bowl immediately with four grilled cheese dippers on the side.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4