We all know that tomato soup and grilled cheese go hand in hand. Let me tell you, when I serve these to my guest, I get a lot of compliments.
Make ahead tomato soup and grilled cheese
Both components can all 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. I served the soup in a variety of different shaped shot and cordial glasses. This makes for a pretty presentation and the height differences give more dimension to your party table along with Rosemary Sun-Dried Tomato Olives and a Pear Ginger Champagne Cocktail.
Tomato Soup Additions
Spice it up! Add some red pepper flakes or cayenne pepper for a little kick. If you would like a full size recipe for both, I have 30 Minute Tomato Basil Soup and a Triple Grilled Cheese (both pictured below). If you’ve tried this Tomato Soup Shots with Mini Grilled Cheese or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see daily recipe updates.
