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 favourite, with a little extra crunch in every spoonful.
Why We Love This Recipe
- It's easy. The soup comes together quickly thanks to pantry staples like canned fire-roasted tomatoes and jarred roasted red peppers. Big flavour, minimal effort.
- Comfort food with a twist. It has all the cozy vibes of grilled cheese and tomato soup, but the crispy cheese dumplings make it feel fun and new.
- Customizable. Use your favourite cheese blend, try gluten-free bread, or add chilli flakes for a kick.
- Crowd-pleaser. Everyone lights up when they see grilled cheese in soup! It's nostalgia with a glow-up.
Ingredients
For the Roasted Red Pepper & Tomato Soup
- Olive oil
- Onions
- Garlic cloves
- Crushed tomatoes
- Roasted red peppers
- Water
- Smoked paprika
- Fresh basil
- Salt and black pepper
- Optional garnish: crushed chili peppers, sour cream, olive oil
For the Inside-Out Grilled Cheese Dumplings
- Sandwich bread
- Cheddar
- Milk
- Parmesan
- Butter
See the recipe card below for exact quantities.
Instructions
Make the Roasted Red Pepper & Tomato 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 Inside-Out 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 edges lightly with milk. Place 1 teaspoon of grated cheddar in the center of each triangle. Fold into a smaller triangle and press edges firmly to seal.
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 chilli flakes. Optional: add a drizzle of olive oil or a sour cream swirl.
Serve immediately while the dumplings are crisp and cheesy inside.
Tips & Substitutions
- Cheese Options: Try mozzarella, Monterey Jack, or Gruyère for different flavours.
- Gluten-Free: Use gluten-free sandwich bread.
- Make Ahead: Soup can be made up to 3 days ahead and reheated. Fry the cheese dumplings just before serving to keep them crisp.
- Serving Suggestion: Pair with a light green salad for a complete meal, or serve the soup in mugs with the dumplings on skewers for an appetizer.
For Storage
- Refrigerator: The soup will keep in a glass jar or an airtight container for up to 4 days. Reheat gently on the stove, stirring often.
- Freezer: Cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Grilled Cheese dumplings: Best enjoyed fresh, but if you want to prep ahead, you can roll, fill, and seal them in advance. Fry just before serving so they stay crisp.
FAQs
A: Since half the tomatoes are fire-roasted, they already have a nice caramelized sweetness, but depending on the brand, the soup can still taste a little sharp. If that happens, stir in a teaspoon of sugar or a splash of cream to round out the acidity.
A: Just add a little more water or broth until it reaches the consistency you like.
A: Yes! The soup will just be more rustic. If you don't have an immersion blender, you can carefully ladle it into a regular blender in batches (just make sure it's not piping hot and use a tea towel to hold the lid on securely).
Equipment Used: The tomato soup was prepared in the Hestan ProBond Professional Clad Stainless Steel Soup Pot, 3-Quart, designed with ProCore™ aluminum for faster, more even heating and served using the Provisions Chef’s Tool Ladle. The inside-out grilled cheese dumplings were crisped in the Hestan ProBond Professional Clad Stainless Steel TITUM® Nonstick Skillet, featuring Hestan's durable multi-layer TITUM® nonstick surface that creates the perfect golden crust and cleans up easily. Made in collaboration with Hestan Culinary. All opinions in this post are always my own.
📖 Recipe
Inside-Out Grilled Cheese Dumplings with Tomato Soup
Ingredients
For the Roasted Red Pepper & Tomato Soup
- 4 tablespoons olive oil
- 2 medium onions diced
- 6 garlic cloves minsed
- 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 Inside-Out 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
Instructions
Make the Roasted Red Pepper & Tomato 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 Inside-Out 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.
💬Tried this recipe?
- We'd LOVE it if you left a rating and review. Your feedback helps others… and it would really make our day!
Video
Notes
- Cheese Options: Try mozzarella, Monterey Jack, or Gruyère for different flavours.
- Gluten-Free: Use gluten-free sandwich bread.
- Make Ahead: Soup can be made up to 3 days ahead and reheated. Fry the cheese dumplings just before serving to keep them crisp.
- Serving Suggestion: Pair with a light green salad for a complete meal, or serve the soup in mugs with the dumplings on skewers for an appetizer.
- Refrigerator: The soup will keep in a glass jar or an airtight container for up to 4 days. Reheat gently on the stove, stirring often.
- Freezer: Cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Grilled Cheese dumplings: Best enjoyed fresh, but if you want to prep ahead, you can roll, fill, and seal them in advance. Fry just before serving so they stay crisp.
Leave a Reply