Mini Grilled Cheese Bites with Tomato Soup Dip

Mini Grilled Cheese Bites with Tomato Soup Dip ~ a fun, adorable, and delicious way to do a soup and sandwich combo lunch! Serve it shooter style for a unique appetizer.

A mug of Tomato Soup with Grilled Cheese Bites

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.

Tomato Soup in a green mug with mini grilled cheese 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.


Reader Rave ~

“I made the soup and grilled cheese and they turned out delicious. The soup was cozy, creamy and perfect for the rainy El Niño storms we have coming in this week. I plan on making several of your soup recipes this week..” ~Yvonne


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Mini Grilled Cheese Bites with Tomato Soup Dip 2
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4 from 10 votes

Mini Grilled Cheese with Tomato Soup Dip

Mini Grilled Cheese Bites with Tomato Soup Dip ~ a fun, adorable, and delicious way to do a soup and sandwich combo lunch!  Serve it shooter style for a unique appetizer.
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4 servings
Author Sue Moran

Ingredients

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

Instructions

  • Rinse and give the tomatoes a rough chop.
  • 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.
  • Working in batches, puree the soup in a food processor or good blender. When it is completely smooth, blend in the cream.
  • Reheat the soup on the stove and taste to adjust the salt and pepper.
  • Serve hot with a garnish of fresh basil leaves.
  • 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.
  • 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.
  • Slice with a sharp serrated knife into smaller squares, and then in half into little 'bites'.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

tomato soup pin

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29 Comments

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  • Reply
    Hannah
    November 25, 2020 at 11:23 am

    Thoughts on keeping these warm during a party? I would like to make these an hour or two in advance. Thanks!

    • Reply
      Sue
      November 25, 2020 at 12:59 pm

      That’s a tough one, I think you might keep them in foil in a low oven, and maybe even leave them whole, and cut them just before serving.

  • Reply
    Evelyn
    March 12, 2017 at 3:16 pm

    5 stars
    What a lovely tomato soup recipe! THANKS

  • Reply
    Evelyn
    March 10, 2017 at 7:36 pm

    This will be so GOOD!! Our local farmers’ market starts up April 13th…. We always have a wonderful vendor with hydroponically grown tomatoes… which really are GOOD. This will be a perfect dinner! THANKS!

  • Reply
    Margaret
    January 7, 2017 at 1:39 pm

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

    • Reply
      Sue
      January 7, 2017 at 2:32 pm

      I would just leave the cream out, Margaret, it will be fine. I don’t think coconut would work in this recipe.

  • Reply
    Yvonne
    January 4, 2016 at 8:15 pm

    5 stars
    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 out delicious. The soup was cozy, 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.

    • Reply
      Sue
      January 5, 2016 at 8:27 am

      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!

  • Reply
    Nikita
    December 23, 2014 at 1:40 pm

    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?

    • Reply
      Sue
      December 23, 2014 at 2:46 pm

      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!

  • Reply
    Susan
    August 6, 2014 at 10:19 am

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

  • Reply
    Joanne
    August 4, 2014 at 5:10 am

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

    • Reply
      Sue
      August 4, 2014 at 9:46 am

      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!

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