Silky, slightly sweet creamy tomato soup served alongside crispy, golden grilled cheese dunkers with molten cheddar centers for scooping and dipping.
Dunkers Night: Silky Tomato Soup with Molten Grilled Cheese
A weeknight-friendly ritual: velvety, slightly sweet tomato soup for scooping and crispy, golden grilled cheese dunkers that pull apart in gooey strands.
This is the kind of meal that solves a dozen small kitchen problems at once — the chill that needs chasing, the hungry crowd that wants something familiar, and the craving for something both saucy and crunchy. Pourable soup plus handheld dunkers turns dinner into an activity: everyone gets to control how much cheese they steal and how much soup they slurp. It’s comfort food with a bit of theater.
The soup itself is deliberately simple but thoughtful: crushed tomatoes and a spoonful of tomato paste for depth, a splash of chicken broth to keep it savory, and just enough granulated sugar to lift the acidity. A short simmer concentrates the flavors before an immersion blender smooths everything into a silk-soft finish; a ribbon of heavy cream and a pat of butter at the end make the texture luxuriously rich. Dried basil, salt and pepper keep the profile familiar and cozy.
The dunkers are all about contrast — golden, crisp bread giving way to molten cheddar that strings and tucks into the spoon. Make them on a sheet so you can crisp a whole batch at once (preheat the oven and warm the tray if you like extra-puffed edges), and keep the soup in an ovenproof dish on low so both elements stay ready for dunking. They’re fast to assemble, which makes this an excellent back-pocket plan for weeknights or an easy, playful starter for friends.
Serve straight from the pot with a scattering of cracked black pepper and flaky salt on the dunkers. This combo is endlessly adaptable: swap cheeses for a sharper bite, stir in a little extra basil, or make the soup a day ahead for even better flavor. Either way, it’s the kind of dinner that arrives at the table warm, communal, and impossible not to dig into.
Ingredients
How to Make Creamy Tomato Soup Grilled Cheese Dunkers Tray
- Preheat the oven to 425°F (220°C). Place a rimmed baking sheet on the middle rack to warm and a shallow 9x9 or similar ovenproof dish on the counter for the soup.
- Peel and finely chop the onion and mince the garlic. In a medium pot over medium heat, melt 2 tablespoons of the butter and cook the onion until translucent, about 5 minutes, then add the garlic and cook 30 seconds.
- Stir in the tomato paste and cook 1 minute, then add the crushed tomatoes, chicken broth, granulated sugar, dried basil, kosher salt, and black pepper. Bring to a gentle simmer and cook uncovered 12–15 minutes to concentrate flavors.
- Remove from heat and use an immersion blender to purée until velvety (or transfer carefully to a blender and purée in batches). Return to low heat and stir in the heavy cream and remaining 1 tablespoon butter; keep warm while you make the grilled cheeses.
- Assemble four sandwiches: spread mayonnaise on the outside of each slice of bread (this gives a golden crisp), place 2 ounces of cheddar per sandwich between slices with the mayo side out, and press gently.
- Melt the remaining 3 tablespoons butter in a small bowl and brush the tops of the sandwiches, or simply place the sandwiches directly on the preheated baking sheet. Bake 10–12 minutes, flipping once halfway, until both sides are deep golden and cheese is melted.
- Remove sandwiches to a cutting board and slice each into 4–6 long 'dunkers' or sticks. Transfer the warm, blended tomato soup to the ovenproof dish and place on a large serving tray.
- Arrange the grilled cheese dunkers around the soup dish on the tray. If you like extra crisp edges, place the assembled tray under the broiler 1–2 minutes (watch closely) before serving.
- Garnish the soup with an extra pinch of dried basil or a drizzle of cream if desired, and serve immediately so dunkers remain crisp while the soup is silky and hot.
Recipe Card
Creamy Tomato Soup Grilled Cheese Dunkers Tray
Silky, slightly sweet creamy tomato soup served alongside crispy, golden grilled cheese dunkers with molten cheddar centers for scooping and dipping.
- Prep
- 15 min
- Cook
- 35 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 425°F (220°C). Place a rimmed baking sheet on the middle rack to warm and a shallow 9x9 or similar ovenproof dish on the counter for the soup.
- Peel and finely chop the onion and mince the garlic. In a medium pot over medium heat, melt 2 tablespoons of the butter and cook the onion until translucent, about 5 minutes, then add the garlic and cook 30 seconds.
- Stir in the tomato paste and cook 1 minute, then add the crushed tomatoes, chicken broth, granulated sugar, dried basil, kosher salt, and black pepper. Bring to a gentle simmer and cook uncovered 12–15 minutes to concentrate flavors.
- Remove from heat and use an immersion blender to purée until velvety (or transfer carefully to a blender and purée in batches). Return to low heat and stir in the heavy cream and remaining 1 tablespoon butter; keep warm while you make the grilled cheeses.
- Assemble four sandwiches: spread mayonnaise on the outside of each slice of bread (this gives a golden crisp), place 2 ounces of cheddar per sandwich between slices with the mayo side out, and press gently.
- Melt the remaining 3 tablespoons butter in a small bowl and brush the tops of the sandwiches, or simply place the sandwiches directly on the preheated baking sheet. Bake 10–12 minutes, flipping once halfway, until both sides are deep golden and cheese is melted.
- Remove sandwiches to a cutting board and slice each into 4–6 long 'dunkers' or sticks. Transfer the warm, blended tomato soup to the ovenproof dish and place on a large serving tray.
- Arrange the grilled cheese dunkers around the soup dish on the tray. If you like extra crisp edges, place the assembled tray under the broiler 1–2 minutes (watch closely) before serving.
- Garnish the soup with an extra pinch of dried basil or a drizzle of cream if desired, and serve immediately so dunkers remain crisp while the soup is silky and hot.
Nutrition
- Carbohydrates
- 62
- Saturated Fat
- 20
- Sodium
- 1100
- Fiber
- 5
- Unsaturated Fat
- 15
- Protein
- 22
- Fat
- 38
- Cholesterol
- 120
- Trans Fat
- 0.5
- Calories
- 680
- Sugar
- 10