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.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 minutes
- Yield: 2 to 4 1x
- Category: Soup
Ingredients
Scale
- 1 large onion – finely diced
- 2 garlic cubes – minced
- 1 tbs olive oil
- 1 tbs tomato paste
- 1/2 tsp of dried thyme
- 8 twists of black pepper
- 1 – 28 oz can of crushed tomatoes – I used the Contadina brand.
- 3 cups of vegetable stock
- 1/4 cup of uncooked basmati rice
- 3/4 cup of white cheddar cheese
- 4 slices of sour dough bread
- 4 slices of colby pepper jack cheese
- Softened butter to butter bread
Instructions
- In a soup pot, sauté the onion in the olive oil over low heat for 10 minutes.
- Add garlic to onion mixture and saute for 1 minute.
- Add tomato paste, dried thyme and black pepper to the onion mixture and sauté for 2 minutes over low heat.
- 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.
- Add cheddar cheese and stir for a minute or so so that it has completely blended into the soup.
- Heat a large sauté pan over medium heat.
- 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.
- Grill sandwiches on both sides over medium heat until golden and the cheese has melted.
- Cut each sandwich into 8 to 10 pieces and serve with the soup.
- Serves 2 large bowls or 4 small bowls of soup.