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Grilled Cheese Bombs with Tomato Soup: A Comforting British Delight

When it comes to comfort food, few dishes tingle our taste buds quite like a classic grilled cheese sandwich paired with a steaming bowl of tomato soup. But why settle for the ordinary when you can elevate this beloved combination into something truly spectacular? Enter Grilled Cheese Bombs with Tomato Soup — a delightful twist that’s as fun to make as it is to eat.

What Are Grilled Cheese Bombs?

Grilled Cheese Bombs are bite-sized morsels filled with melted cheese, encased in a fluffy dough, and baked or fried to a golden perfection. The result is an irresistible pop of cheesy goodness that’s perfect for dunking into a rich and creamy tomato soup. This dish is perfect for parties, cosy family dinners, or simply as a treat when you’re in need of something comforting.

Ingredients

For the Grilled Cheese Bombs:

• 250g strong white bread flour
• 7g instant yeast
• 1 tsp salt
• 1 tsp sugar
• 150ml warm milk
• 30g unsalted butter, melted
• 200g cheese (such as cheddar, mozzarella, or a combination)
• 1 egg, beaten (for egg wash)
• Olive oil for frying (if frying)

For the Tomato Soup:

• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 400g canned chopped tomatoes (or ripe fresh tomatoes)
• 300ml vegetable stock
• 1 tsp sugar
• Salt and pepper, to taste
• Fresh basil or parsley for garnish (optional)

Instructions

1. Prepare the Dough:

In a large mixing bowl, combine the strong white flour, instant yeast, salt, and sugar. Make a well in the centre and add the warm milk and melted butter. Mix until a dough begins to form, then knead for about 5-10 minutes until the dough is smooth and elastic. Place the dough into a lightly oiled bowl, cover with a damp tea towel, and leave to rise in a warm place for about an hour or until doubled in size.

2. Prepare the Cheese Filling:

While the dough is rising, prepare the cheese filling. Grate your chosen cheese (a mix of cheddar and mozzarella works particularly well) and set aside.

3. Make the Tomato Soup:

In a saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant. Add the canned tomatoes, vegetable stock, and sugar. Season with salt and pepper, and let the mixture simmer for about 15-20 minutes, allowing the flavours to meld together. If you prefer a smoother soup, you can blend it using a hand blender or a regular blender. Taste and adjust the seasoning as needed. Keep warm while preparing the Grilled Cheese Bombs.

4. Assemble the Grilled Cheese Bombs:

Once the dough has risen, punch it down and divide it into small balls, roughly the size of a golf ball. Flatten each ball slightly and place a spoonful of cheese in the centre. Carefully fold the edges of the dough over the cheese, pinching to seal tightly. Repeat with the remaining dough and cheese.

5. Cook the Grilled Cheese Bombs:

You have two options for cooking: you can either bake or fry them.

• Baking: Preheat the oven to 200°C (180°C fan). Place the bombs on a baking tray lined with parchment paper, brush with beaten egg, and bake for 15-20 minutes until golden brown.

• Frying: Heat a generous amount of olive oil in a deep pan. Fry the cheese bombs in batches until they are golden brown all over, which should take around 3-4 minutes. Drain on kitchen paper.

6. Serve:

Once the Grilled Cheese Bombs are cooked to perfection, serve them hot alongside your tomato soup. Garnish the soup with fresh basil or parsley for a vibrant touch, and get ready for a delightful culinary experience.

Conclusion

Grilled Cheese Bombs with Tomato Soup are not just a meal; they are an experience. They promise to delight both kids and adults alike, bringing a touch of nostalgia combined with a new twist on a classic favourite. Whether you’re hosting a gathering or indulging in a quiet night in, this dish is sure to warm your heart and fill your belly. So gather your ingredients and get ready to impress; your taste buds will thank you!

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