Ingredients
- 1 tablespoon olive oil
- ½ large or 1 medium yellow onion, chopped
- 2 garlic cloves, grated
- 8 medium basil leaves, chopped
- 1 24 ounce container tomato sauce
- ¼ cup chicken or vegetable stock
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon basil, finely chopped
- 10 slices bread
- 8 ounces sharp white cheddar cheese
- 4 tablespoons butter, melted
Recipe Description
Who doesn’t love tomato soup and grilled cheese? Wow your party guests with this comfort food appetizer, tomato soup shooters with mini grilled cheese.
This appetizer can 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.
