One of our favorite Los Angeles restaurants is Beauty & Essex, and their Grilled Cheese Dumplings in Tomato Soup recipe is always a crowd pleaser. It’s perfect as a starter to a more hearty meal, or as a component in a shared plate assortment.
This recipe for Grilled Cheese Dumplings in Tomato Soup is a fun twist on the classic soup and sandwich pairing. Developed by celebrity chef Chris Santos of Beauty & Essex in Hollywood, the dish is easily made with canned tomato soup. If you have extra time, make it with this creamy homemade tomato soup instead!
I like to make this with the pre-packaged wonton wrappers, which I cut into rounds with a ring mold or cookie cutter.
The key to this recipe is the blend of six different cheeses, which elevates it to the next level. However, you can definitely simplify this recipe by using less varieties of cheese. Just make sure you use at least 4 tablespoons of the creamy cheeses (such as goat cheese and cream cheese) and 1 1/4 cups of a more firm grated cheese.
If you don’t want use dumpling wrappers, you can put the 6-cheese filling between two slices of buttered bread, fry them, and cut them into small triangles or squares for serving alongside your tomato soup.
More Easy Appetizer Recipes
- Deviled Eggs
- Disneyland Totchos
- Borough Market Cheese Toastie
- Jalapeno Popper Dip
- Macadamia Crusted Goat Cheese
Grilled Cheese Dumplings in Tomato SoupRecipe by Jason Hill – CookingSessions.com
- 1/2 cup shredded white cheddar cheese
- 1/4 cup packed chopped Velveeta cheese
- 1/4 cup shredded Fontina cheese
- 1/4 cup shredded provolone cheese
- 2 tablespoons goat cheese room temperature
- 2 tablespoons cream cheese room temperature
- 1 plum tomato minced
- 1 tablespoon finely chopped fresh basil
- 1 tablespoon finely chopped fresh chives
- 24 dumpling wrappers
- 1 large egg beaten well
- 32 ounces cream of tomato soup heated
- 2 strips crispy chopped cooked bacon for garnish
- 4 tablespoons minced chives or green onion for garnish
Make the Grilled Cheese Filling
- Beat the cheeses together in a medium bowl with an electric hand mixer until combined. Add the chopped tomato, basil and chives. Cover with plastic wrap and refrigerate until the mixture is chilled.
Prepare the Dumpling Wrappers
- Cut dumpling wrappers into 2 3/4-inch rounds with a cookie cutter or ring mold. Brush dumpling wrappers lightly with the beaten egg. Fill with 1 teaspoon of the cheese mixture. Fold the wrappers inward to create a dumpling, leaving a bit of the filling peeking over the top of the wrapper.
- Transfer the dumplings to a waxed paper lined baking sheet.
- If you don’t want use dumpling wrappers, you can put the filling between slices of buttered white bread, fry them, and cut them into small triangles or squares for serving.
Cooking the Dumplings
- Fill a large skillet with about 1/2 inch of cooking oil. Heat until shimmering.
- Add dumplings to the hot oil, standing upward, using kitchen tongs. Make sure only the bottoms and sides of the wrappers tough the oil.
- Fry until the sides of the dumplings are golden brown, about 1 minute.
- Transfer dumplings carefully to a wire rack to drain.
- Divide the hot soup among six to eight soup bowls. Transfer three or four dumplings to each soup bowl. Sprinkle with the bacon and chives. Serve immediately.
- To serve as an appetizer, serve in Asian soup spoons filled with the tomato soup and one dumpling per spoon. Sprinkle with the bacon and chives.