Tomato soup shooters with mini grilled cheese

• Vegetarian

• Produce

  • 8 Basil, medium leaves
  • 1 tbsp Basil
  • 2 Garlic cloves
  • 1/2 Large or 1 medium yellow onion

• Canned Goods

  • 1/4 cup Chicken or vegetable stock

• Condiments

  • 1 24 ounce container Tomato sauce

• Baking & Spices

  • 1/4 tsp Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Bread & Baked Goods

  • 10 slices Bread

• Dairy

  • 4 tbsp Butter
  • 8 oz White cheddar cheese, sharp

Found on culinaryginger.com

Description

Ingredients

• 1 tablespoon olive oil
• 1/2 large or 1 medium yellow onion, chopped
• 2 garlic cloves, grated
• 8 medium basil leaves, chopped
• 1 24 ounce container tomato sauce
• 1/4 cup chicken or vegetable stock
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon basil, finely chopped
• 10 slices bread
• 8 ounces sharp white cheddar cheese
• 4 tablespoons butter, melted

Directions

• In a large saucepan, heat the olive oil over medium heat.
• Add the onions and sauté for 3 minutes until they start to soften.
• Add the garlic and cook for 2 minutes.
• Add the basil, tomatoes, stock, salt and pepper to the pan and stir.
• Bring to a simmer and cook for 30 minutes.
• Using an immersion blender or blender, blend until smooth. *see note
• Taste for seasoning and adjust to taste with salt and pepper. Set aside.
• Preheat a large sauté pan or grill pan over medium low heat.
• Butter the bread slices on 1 side.
• Lay them out, butter side down.
• Add an even layer of cheese.
• Put the other piece of bread on top, butter side up.
• Add the bread and cheese to the pan and cook until the cheese starts to melt and the bread is golden brown, turn and repeat.
• Cut off the crusts and cut the grilled cheese into triangles.
• Pour the tomato soup into shot glasses and top with the mini grilled cheese.