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Adam Richman’s Creamy Tomato Soup With Grilled Cheese Sandwich Dumplings

A childhood classic, reinvented

There’s nothing like a comforting bowl of tomato soup with a grilled cheese sandwich. Switch up this classic American dish by turning the sandwiches into little dumplings. Part crouton, part sandwich, the grilled cheese dumplings help add texture and nostalgia to traditional tomato soup.

This recipe is courtesy of Adam Richman.


For the tomato soup:

  • 10 plum tomatoes, halved lengthwise, seeds removed
  • 4 Tablespoons olive oil, divided
  • 1 onion, diced
  • 4 garlic cloves, chopped
  • 2 28-ounce cans of crushed tomatoes, preferably San Marzano
  • 3 Cups vegetable stock
  • 1 1/2 Cup heavy cream
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

For the grilled cheese dumplings:

  • 6 slices American cheese
  • 12 slices white bread, preferably Wonder Bread
  • 4 Tablespoons unsalted butter


For the tomato soup:

Preheat oven to 325 degrees F.

In a large baking dish, place the plum tomatoes.

Drizzle with 2 tablespoons of the olive oil.

Roast until the tomatoes are soft, 25-30 minutes.

In a large stockpot set over medium heat, heat the remaining 2 tablespoons of olive oil.

Add the onion and garlic and cook until the onion is soft, about 5 minutes.

Add the roasted tomatoes with their juices, the canned tomatoes with their juices, and the stock. Bring to a boil.

Reduce the heat to a simmer, stir in the cream, and season with salt and pepper.

Simmer the soup for 10 minutes.

Remove the pot from the heat and use a handheld blender to purée the soup until it’s as smooth or as chunky as you prefer. If you don’t have a handheld blender, you can use a potato masher to break up the tomatoes, or you can crush them against the side of the pot with a wooden spoon.

For the grilled cheese dumplings:

Make 6 sandwiches with 1 slice of cheese between slices of the white bread.

Cut off the crusts and cut each sandwich into quarters. Crimp the edges of the bread together with a fork to make little packets that enclose the cheese. You should have 24 cheese dumplings.

In a large skillet set over medium-high heat, melt a tablespoon of the butter.

Working in batches and adding more butter as needed, grill the cheese dumplings until they are browned and toasted, like little grilled-cheese sandwiches.

Ladle the soup into 6 bowls and top with the dumplings.

Serve immediately.