Dumplings de queso a la parrilla con sopa de tomate

Name: Inside-Out Grilled Cheese Dumplings with Tomato Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4-6
Ingredients: 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; 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; ProBond Forged Stainless Steel 3QT Soup Pot; ProBond Forged 11” TITUM Nonstick Skillet; Provisions Stainless Steel Ladle

Inside-Out Grilled Cheese Dumplings with Tomato Soup

Courtesy of Zimmysnook

Rated 5.0 stars by 1 users

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

Directions

Make the Soup

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.
Stir in crushed tomatoes, roasted peppers, water, smoked paprika, salt, and pepper. Simmer for 10 minutes.
Add basil, then blend with an immersion blender until smooth. Taste and adjust seasoning. Keep warm.

Make the Grilled Cheese Dumplings

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.
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.)
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

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