Tomato Soup Shots with Mini Grilled Cheese are a fun appetizer that can be served at parties, for entertaining, baby showers or weddings. It’s comfort food in small bites.

A closeup of a shot glass of tomato soup with a mini grilled cheese triangle on top

We all know that tomato soup and grilled cheese go hand in hand. Let me tell you, when I serve these to my guest, I get a lot of compliments.

A selection of mini glasses filled with tomato soup topped with mini grilled cheese sandwiches

Make ahead tomato soup and grilled cheese

Both components can all be prepared a few days in advance. I made the soup and kept it refrigerated for a couple of days and reheated when I was ready to serve and I think tastes better because the flavors develop. 

The mini grilled cheese can be made in minutes. I used Jewish rye because I love the flavor of the rye with the sharp cheddar and soup. The best way to butter the bread for cooking them is melt the butter first, then you can brush the butter evenly on the bread.

Tomato soup shots with mini grilled cheese on a board

I served the soup in a variety of different shaped shot and cordial glasses. This makes for a pretty presentation and the height differences give more dimension to your party table along with Rosemary Sun-Dried Tomato Olives and a Pear Ginger Champagne Cocktail.

Tomato Soup Additions

Spice it up! Add some red pepper flakes or cayenne pepper for a little kick.

If you would like a full size recipe for both, I have 30 Minute Tomato Basil Soup and a Triple Grilled Cheese (both pictured below).

Dipping a grilled cheese sandwich in a bowl of 30 minute tomato basil soup

If you’ve tried this Tomato Soup Shots with Mini Grilled Cheese or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers!

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Yield: 8 -10

Tomato Soup Shots with Mini Grilled Cheese

Tomato Soup Shots with Mini Grilled Cheese

Tomato soup shooters with mini grilled cheese are fun appetizer that can be served at parties, for entertaining, baby showers or weddings. They're comfort food in small bites.

Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes

Ingredients

  • 1 tablespoon olive oil
  • 1/2 large or 1 medium yellow onion, chopped
  • 2 garlic cloves, grated
  • 8 medium basil leaves, chopped
  • 24 ounce (680 grams) tomato passata or pureed tomatoes
  • 1/4 cup (60 ml) chicken or vegetable stock
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon basil, finely chopped
  • 10 slices bread
  • 8 ounces (226 grams) sharp white cheddar cheese
  • 4 tablespoons butter, melted

Instructions

  1. In a large saucepan, heat the olive oil over medium heat. Add the onions and sauté for 3 minutes until they start to soften. Add the garlic and cook for 2 minutes. Add the basil, tomatoes, stock, salt and pepper to the pan and stir. Bring to a simmer and cook for 30 minutes.
  2. Use an immersion blender or blender, blend until smooth (blend in small batches as the hot soup can expand and overflow. Taste for seasoning and adjust to taste with salt and pepper. Set aside.
  3. Preheat a large sauté pan or grill pan over medium low heat.
  4. Butter the bread slices on 1 side. Lay them out, butter side down. Add an even layer of cheese. Put the other piece of bread on top, butter side up. Add the bread and cheese to the pan and cook until the cheese starts to melt and the bread is golden brown, turn and repeat.
  5. Cut off the crusts and cut the grilled cheese into triangles.
  6. Pour the tomato soup into shot glasses and top with the mini grilled cheese.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving Calories 323Total Fat 19gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 8gCholesterol 47mgSodium 1208mgCarbohydrates 27gFiber 3gSugar 6gProtein 12g