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.
Ingredients
- 1 tablespoon olive oil
- ½ large or 1 medium onion chopped
- 2 garlic cloves grated
- 8 medium basil leaves chopped
- 24 ounces (680 grams) tomato passata or pureed tomatoes
- ¼ cup 60 ml chicken or vegetable stock
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon basil finely chopped
- 10 slices bread
- 2 ½ cups (226 grams) sharp white cheddar cheese
- 4 tablespoons butter melted
Instructions
- 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.
- 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.
- Preheat a large sauté pan or grill pan over medium low heat.
- 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.
- Cut off the crusts and cut the grilled cheese into triangles.
- Pour the tomato soup into shot glasses and top with the mini grilled cheese.
Nutrition
Serving: 1 | Calories: 323kcal | Carbohydrates: 27g | Protein: 12g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 1208mg | Fiber: 3g | Sugar: 6g