Inside-Out Grilled Cheese Dumplings with Tomato Soup
A playful twist on the ultimate comfort combo: 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.
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.
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Video
Notes
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.
- 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.
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