Print

Tomato and Rice Soup with Grilled Cheese Dippers

A savory, sweet tomato and rice soup that’s filling and hearty. Grilled cheese dippers help scoop up every last bit of this delicious soup.

Scale

Ingredients

Instructions

  1. In a soup pot, sauté the onion in the olive oil over low heat for 10 minutes.
  2. Add garlic to onion mixture and saute for 1 minute.
  3. Add tomato paste, dried thyme and black pepper to the onion mixture and sauté for 2 minutes over low heat.
  4. Add crushed tomatoes, stock and basmati rice. Bring soup to a boil and turn down to low to simmer for 30 minutes. Stir occasionally so rice does not stick to the bottom of the pan.
  5. Add cheddar cheese and stir for a minute or so so that it has completely blended into the soup.
  6. Heat a large sauté pan over medium heat.
  7. Butter one side of each piece of sour dough bread. Add cheese to bread – butter side of bread should be on the outside of the bread – cheese on the inside.
  8. Grill sandwiches on both sides over medium heat until golden and the cheese has melted.
  9. Cut each sandwich into 8 to 10 pieces and serve with the soup.
  10. Serves 2 large bowls or 4 small bowls of soup.