There’s something irresistibly comforting about grilled cheese and tomato soup. When I miniaturize it, the nostalgia becomes bite-sized, and honestly, even more fun to enjoy.
Whether I’m entertaining guests or just craving a warm, savory snack, this duo never fails me. These mini grilled cheese sandwiches dipped into rich, homemade tomato soup create the perfect appetizer or light meal that feels cozy and gourmet all at once.
How To Make Mini Grilled Cheese And Tomato Soup?
Recipe Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Appetizer or Light Meal
Cuisine: American Comfort Food
Yield: Serves 4 people
Equipment Needed
- Medium saucepan
- Blender or immersion blender
- Non-stick skillet or griddle
- Knife and cutting board
- Spatula
- Soup bowls or mini cups
- Skewers or toothpicks (optional)
Ingredients
For The Tomato Soup:
- 2 tablespoons olive oil
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 cup chicken or vegetable broth
- 1 teaspoon sugar
- Salt and pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup heavy cream (optional for creamier texture)
- Fresh basil leaves, for garnish
For The Mini Grilled Cheese:
- 4 slices of bread (white, sourdough, or multigrain)
- 4 slices cheddar or American cheese
- 2 tablespoons softened butter
Instructions
Make The Tomato Soup
1. Sauté Aromatics
I heat olive oil in a saucepan over medium heat. I add chopped onion and cook until it turns translucent, then stir in minced garlic for about 1 minute.
2. Simmer The Base
Next, I pour in the crushed tomatoes and broth, sprinkle in sugar, salt, pepper, and red pepper flakes, then let it simmer for 15 minutes.
3. Blend Until Smooth
Using an immersion blender, I purée the soup until silky. If I want a richer texture, I stir in the heavy cream at this point.
4. Final Touch
I taste and adjust the seasoning, then keep it warm while I prepare the sandwiches.
Prepare The Mini Grilled Cheese
1. Assemble And Grill
I butter one side of each bread slice, then layer cheese between unbuttered sides. I grill on a skillet over medium heat until golden on both sides and the cheese is melted.
2. Cut Into Minis
Once done, I slice each sandwich into quarters to create bite-sized mini grilled cheeses.
Nutrition Facts Of Mini Grilled Cheese And Tomato Soup
- Calories: 320
- Protein: 8 g
- Fat: 20 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Sugar: 5 g
- Sodium: 560 mg
Mini Grilled Cheese And Tomato Soup
Serving Suggestions Of Mini Grilled Cheese And Tomato Soup
Serve In Mini Cups
I love pouring the tomato soup into shot glasses or mini cups and topping each with a mini grilled cheese on a skewer. It makes a cute and practical appetizer.
Dip & Sip Style
Sometimes, I serve them side by side in small bowls, encouraging that delicious dunking action with every bite.
Tips And Variations Of Mini Grilled Cheese And Tomato Soup
Add Extra Flavors
A pinch of smoked paprika or a splash of balsamic vinegar elevates the soup instantly.
Cheese Variety
I sometimes use gouda, mozzarella, or even pepper jack for a twist on the classic grilled cheese.
Make It Vegan
I swap the cheese for vegan alternatives and use coconut milk instead of cream in the soup.
Note
This recipe isn’t just delicious—it’s also a hit at gatherings. Every time I serve this combo, it sparks conversation and childhood memories. I usually make a double batch because it disappears fast!
Conclusion
My mini grilled cheese and tomato soup recipe turns an iconic comfort food into an elegant and playful dish. It’s quick, satisfying, and full of cozy flavors that warm me from the inside out.
Whether I’m curled up on the couch or hosting a casual get-together, this recipe always brings comfort and joy in the most delicious way.
Mini Grilled Cheese And Tomato Soup
Equipment
- Medium saucepan
- Blender or immersion blender
- Non-stick skillet or griddle
- Knife and cutting board
- Spatula
- Soup bowls or mini cups
- Skewers or toothpicks (optional)
Ingredients Â
- 2 tablespoons olive oil
- 1 small yellow onion chopped
- 2 cloves garlic minced
- 1 28-ounce can crushed tomatoes
- 1 cup chicken or vegetable broth
- 1 teaspoon sugar
- Salt and pepper to taste
- 1/4 teaspoon red pepper flakes optional
- 1/4 cup heavy cream optional for creamier texture
- Fresh basil leaves for garnish
- 4 slices of bread white, sourdough, or multigrain
- 4 slices cheddar or American cheese
- 2 tablespoons softened butter
InstructionsÂ
Make The Tomato Soup
Sauté Aromatics
- I heat olive oil in a saucepan over medium heat. I add chopped onion and cook until it turns translucent, then stir in minced garlic for about 1 minute.
Simmer The Base
- Next, I pour in the crushed tomatoes and broth, sprinkle in sugar, salt, pepper, and red pepper flakes, then let it simmer for 15 minutes.
Blend Until Smooth
- Using an immersion blender, I purée the soup until silky. If I want a richer texture, I stir in the heavy cream at this point.
Final Touch
- I taste and adjust the seasoning, then keep it warm while I prepare the sandwiches.
Prepare The Mini Grilled Cheese
Assemble And Grill
- I butter one side of each bread slice, then layer cheese between unbuttered sides. I grill on a skillet over medium heat until golden on both sides and the cheese is melted.
Cut Into Minis
- Once done, I slice each sandwich into quarters to create bite-sized mini grilled cheeses.
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.