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.

1 large onion – finely diced
2 garlic cubes – minced
1 tbs olive oil
1 tbs tomato paste
½ 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
¼ cup of uncooked basmati rice
¾ cup of white cheddar cheese
4 slices of sour dough bread
4 slices of colby pepper jack cheese
Softened butter to butter bread

View the full recipe at Green Valley Kitchen →