Mini Grilled Cheese Bites with Tomato Soup Dip ~ a fun, adorable, and delicious way to do a soup and sandwich combo lunch!

Mini Grilled Cheese Bites with Tomato Soup Dip

We had this appetizer at a wedding last week and I couldn’t wait to make it for myself.  Easy peasy, but lots of fun for everyone.  Essentially it’s mini grilled cheese sandwiches with a bowl of fresh tomato soup for dipping.  Everyone went wild.  You can make it simple or extra special.  I went for extra special with garden ripe tomatoes and fresh basil for the soup, and a beautiful Red Leicester cheese for the sandwich bites.


I think this is an ingenious concept because it swings from kids lunch, to game night grub, to elegant party appetizer.  I’d forgotten how great a simple tomato soup can be, and the second half of summer is the perfect time to make it, the tomatoes are so good you can’t fail.   And who can resist a mini grilled cheese sandwich?  Nobody I know.

Mini Grilled Cheese with Tomato Soup Dip

Yield: makes about 20 sandwich bites, and about 3 cups of soup

Mini Grilled Cheese with Tomato Soup Dip


    tomato soup dip
  • 1 lb tomatoes (I used plum tomatoes)
  • 1 Tbsp butter
  • 1/2 onion, peeled and chopped
  • 1 1/2 cups chicken stock
  • 2 bay leaves
  • 1/2 tsp salt
  • 1/2 tsp fresh cracked black pepper
  • 1-2 Tbsp heavy cream
  • fresh basil for garnish
    sandwich bites
  • 10 slices of white bread
  • 5 slices cheese (American, Cheddar, whatever you like)
  • butter, at room temperature


  1. Rinse and give the tomatoes a rough chop.
  2. Melt the butter in a pan and add the onions and tomatoes. Saute for a minute or two, and then pour in the stock and add the bay leaves. Bring up to a simmer and let cook, loosely covered, for about 20 minutes. Remove the bay leaves and season with salt and pepper.
  3. Working in batches, puree the soup in a food processor or good blender. When it is completely smooth, blend in the cream.
  4. Reheat the soup on the stove and taste to adjust the salt and pepper.
  5. Serve hot with a garnish of fresh basil leaves.
  6. Make the grilled cheese sandwich bites by first cutting off the crusts from your bread. You are going to make larger sandwiches to grill, and then cut them down to mini size after they are cooked.
  7. Put a piece of cheese in between two pieces of bread. Butter the outside of the top and bottom. Place the sandwich on a hot pan and cook until golden on both sides. Remove the sandwiches and set them aside to cool a bit so they will be easier to slice.
  8. Slice with a sharp serrated knife into smaller squares, and then in half into little 'bites'.

Mini Grilled Cheese Bites with Tomato Soup Dip 3

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25 Responses to Mini Grilled Cheese Bites with Tomato Soup Dip

  1. Margaret says:

    I want to try this but can I substitute the heavy cream for coconut milk or coconut cream?

  2. Yvonne says:

    Hi I’ve been a fan of your baking recipes for awhile, as I’m a cardamom fan too. I made the soup and grilled cheese and they turned our delicious. The soup was hot, creamy and perfect for the rainy El Niño storms we have coming in this week. I plan making several of your soup recipes this week.

    • Sue says:

      Thanks so much Yvonne – I think that’s why I’ve been pinning this recipe so much this week, subconsciously getting ready for the cozy rain!

  3. Nikita says:

    I’m a bit confused on how to do the grilled cheese. You grill the bread before you put the cheese in the middle? Do you butter the bread slices, then grill and then add the cheese and then put on a hot pan with butter on top again?

    I’d like to make this for new years..let me know what the best strategy is for the grilled cheese portion?

    • Sue says:

      Hi Nikita — I just rewrote the instructions to be a little clearer. You care going to make regular grilled cheese sandwiches, and then cut them into smaller bite sizes after they are cooked. Hope this helps, and enjoy!

  4. Susan says:

    This brings me back to my mother’s kitchen table! I think I need to make these soon :)

  5. Joanne says:

    Oooo I’m going to have to remember this for my wedding! And also make it for dinner next week. Sounds outrageously good.

    • Sue says:

      So excited about your wedding, Joanne, it’s fun to follow along with all your planning decisions. At the wedding we were at they passed around appetizers while the photographs were being taken, and these were the runaway favorite!

  6. cheri says:

    Hi Sue, this looks delicious, summer tomatoes are the best. What a great way to showcase them.

  7. SallyBR says:

    definition of elegance… love everything about it!

  8. My love for these bites and dip are strong! With many garden tomatoes picked how great of a time this recipe comes! Will be making this week!

  9. What a clever idea. And right easy peasy—-but even that doesn’t make us always make the sweet fun extras for ourselves. Oh well. It is what it is. What this is—-Fun and surprisingly different.

  10. Michelle says:

    Just what Monique said!

  11. This is the ultimate comfort food, love those cute grilled cheese bites!

  12. This is on the appetizer menu at Old Chicago restaurants and I often choose it as my meal. Of course, homemade would be so much better! I’ve always wanted to make tomato soup, so now would be the time with all of the beautiful tomatoes available. Thanks for the inspiration.

  13. Eileen says:

    So classic and tasty! Everyone loves tomato soup and grilled cheese. Also, I used to have a few of those same teacups. :)

  14. Mary says:

    Tomato soup on steroids, the chicken broth and heavy cream take it to the next level.

  15. Monique says:

    My fave lunch as a the grown up version:)

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