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
- 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
Instructions
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
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!