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Tomato soup shooters with bite-size grilled cheese

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Ingredients

For soup:
  • 1/2 cup extra virgin olive oil
  • 1 stalk celery, roughly chopped
  • 1 stalk small carrot, roughly chopped
  • 1 stalk yellow onion, roughly chopped
  • 2 clove garlic, minced
  • 1 cup vegetable or chicken broth
  • 1/2 cup sweet potato, roughly chopped
  • 1 cup bay leaf
  • 1/4 cup chopped fresh basil
  • 2 tablespoon butter
  • 1/4 cup heavy cream, optional
For grilled cheese
  • 1/2 cup extra virgin olive oil
  • 1 stalk celery, roughly chopped
  • 1 stalk small carrot, roughly chopped
  • 1 stalk yellow onion, roughly chopped
  • 2 clove garlic, minced
  • 1 cup vegetable or chicken broth
  • 1/2 cup sweet potato, roughly chopped
  • 1 cup bay leaf
  • 1/4 cup chopped fresh basil
  • 2 tablespoon butter
  • 1/4 cup heavy cream, optional
  • 4 slice cheddar or swiss cheese
  • 4 slice country white bread
  • 4 tablespoon butter

Preparation

Baking Directions:

For soup:Strain tomatoes and reserve juices.

In a medium saucepan, heat olive oil over medium heat.

Add the chopped celery, carrots, onion and garlic.

Season with salt and pepper.

Cook until softened, about 10 minutes.

Add the strained tomatoes, season again and cook for an additional 10 minutes.

Add the reserved tomato juices, broth, sweet potato, bay leaf and butter.

Simmer until vegetables are very tender, about 15 to 20 minutes.

Add basil and cream, if using.

Puree until silky smooth in blender.

Serve in a demitasse cup or a shot glass with grilled cheese sidecar.

For grilled cheese:Put 2 slices of cheese between 2 slices of bread.

  Preheat skillet over medium heat.

Melt 1 tablespoon of butter in skillet, and add a sandwich.

  Place a weight, like a foil-wrapped brick, on the sandwich to press it down during the grilling.

  When the one side is golden, add another tablespoon of butter, turn the sandwich over, replace brick, and brown.

Repeat with remaining sandwiches.

Let the sandwiches cool for a bit, then trim the edges.

Cut the trimmed sandwiches into 2 squares.

The sandwiches may be made a few hours ahead and reheated before serving.