Mini Grilled Cheese Sandwiches with Tomato Basil Soup Shots

Originating from the classic comfort food duo, the Mini Grilled Cheese Sandwiches with Tomato Basil Soup Shots reinvent the traditional pair into an elegant, bite-sized experience. This recipe turns the simple pleasure of a grilled cheese sandwich and tomato soup into a refined, party-perfect offering. Imagine the aroma of buttery, toasted bread mingling with the tangy, sweet notes of tomato basil soup. The crispness of the grilled cheese provides a delightful contrast to the smooth, rich texture of the soup. Visually, this dish is a feast for the eyes, with the golden sandwiches and the deep red soup shots creating an appetizing color contrast that promises to be as delicious as it looks.

Ingredients

Serving Size

• Serves 8

Grocery Items Needed

• 16 slices of artisan sourdough bread, miniaturized
• 1 cup of sharp cheddar cheese, grated
• 1 cup of Gruyère cheese, grated
• 4 tablespoons of unsalted butter
• 2 cups of high-quality canned tomato soup
• 1 cup of fresh basil leaves, plus extra for garnish
• 1 clove of garlic, minced
• Salt and pepper to taste
• 1/2 cup of heavy cream

Preparation

1. Begin by preparing the tomato basil soup. In a medium saucepan over medium heat, combine the tomato soup, minced garlic, and a cup of basil leaves. Simmer for 15 minutes, allowing the flavors to meld.
2. Remove from heat and carefully remove the basil leaves. Use an immersion blender to puree the soup until smooth. Stir in the heavy cream and season with salt and pepper to taste. Keep warm.
3. Preheat a large skillet or griddle over medium heat.
4. Butter one side of each mini slice of sourdough bread. On the unbuttered side, sprinkle a mix of the grated cheddar and Gruyère cheeses, then top with another slice of bread, buttered side up, to make a sandwich.
5. Cook the sandwiches in batches, pressing them slightly and flipping once, until both sides are golden brown and the cheese has melted, about 3 minutes per side.
6. Pour the warm tomato basil soup into shot glasses, garnishing each with a small basil leaf.
7. Serve the mini grilled cheese sandwiches immediately alongside the soup shots for dipping.

Expert Tips

To ensure your mini sandwiches are uniformly cooked and crispy, don't overcrowd the skillet. It might be tempting to fit as many as you can, but giving them space means each side gets perfectly golden.

Serving Suggestions

Arrange the grilled cheese sandwiches and soup shots on a large platter, allowing guests to easily grab them. This presentation not only looks impressive but also encourages mingling as guests dip and enjoy. For an added touch, include small spoons or toothpicks with the soup shots, making them easier to enjoy.

Nutrition Facts per Serving

• Calories: 350
• Fat: 22g
• Carbohydrates: 24g
• Protein: 12g
• Allergens: Milk, Wheat

We hope you enjoy making and serving these Mini Grilled Cheese Sandwiches with Tomato Basil Soup Shots. This recipe is perfect for sharing with friends and family, and we encourage you to put your twist on it. Whether you experiment with different cheeses or add a unique spice to the soup, we'd love to hear how you make it your own. Happy cooking!