Dumplings de queso a la parrilla con sopa de tomate

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Inside-Out Grilled Cheese Dumplings with Tomato Soup

Courtesy of Zimmysnook
Servings

4-6

Prep Time

20 minutes

Cook Time

20 minutes

A playful twist on the ultimate comfort combo: a grilled cheese sandwich and tomato soup. The soup is blended with roasted peppers and basil, while the cheesy bread dumplings are pan-fried until golden and crisp. Think of it as a cozy upgrade to the nostalgic childhood favorite, with a little extra crunch in every spoonful.

Ingredients

    For the Soup

    • 4 tablespoons olive oil
    • 2 medium onions diced
    • 6 garlic cloves sliced
    • 2 cans 796 ml crushed tomatoes 1 fire roasted, 1 low sodium
    • 2 roasted red peppers peeled, seeded, and diced (jarred or freshly roasted)
    • 1 cup water
    • 1 teaspoon smoked paprika
    • ½ cup fresh basil leaves packed. Plus, extra for garnish.
    • Salt and freshly cracked black pepper to taste
    • Optional garnish: crushed chili peppers, sour cream and olive oil

    For the Grilled Cheese Dumplings

    • 8 slices soft sandwich bread
    • 2 cups grated cheddar or cheddar blend, divided
    • 2 tablespoons milk for sealing
    • ½ cup Parmesan, grated for coating
    • 2 tablespoons butter for frying

    Featured Products

    • ProBond Luxe® Polished Clad Stainless Steel Soup Pot with Lid — 3-quart
    • ProBond Luxe® Polished Clad Stainless Steel Skillets with TITUM® Nonstick — 2-Piece Set (8.5" & 11")
    • Provisions Stainless Steel Ladle

    Directions

      Make the Soup

      1. Heat olive oil in a 3 or 4-quart soup pot over medium heat. Add onions and garlic, cooking until softened and fragrant, 5-6 minutes.
      2. Stir in crushed tomatoes, roasted peppers, water, smoked paprika, salt, and pepper. Simmer for 10 minutes.
      3. Add basil, then blend with an immersion blender until smooth. Taste and adjust seasoning. Keep warm.

      Make the Grilled Cheese Dumplings

      1. Cut the crusts off the bread. Roll each slice of bread thin with a rolling pin. Cut each slice in half diagonally to create 16 triangles.
      2. Brush the tops lightly with milk, then press both sides with Parmesan & cheddar to coat. (Note: You can also sprinkle the cheese directly into the skillet, then place the sealed dumpling on top.)
      3. Heat butter in a large nonstick skillet over medium. Fry the grilled cheese dumplings 1-2 minutes per side until golden and crisp. Transfer to a paper towel briefly to drain, if required.

      Serve

      1. Ladle hot soup into bowls (about 12-16 oz each). Float 3-4 grilled cheese dumplings on top.
      2. Garnish with basil and chili flakes. Optional: add a drizzle of olive oil or a sour cream swirl.
      3. Serve immediately while the dumplings are crisp and cheesy inside.