Tomato soup and grilled cheese brings us back to childhood when we'd come inside from playing out in the snow and mom would warm us up with some hearty tomato soup and a perfectly grilled cheese sandwich.
Take this classic pairing that everyone craves during the cold weather months and give it a sophisticated makeover to transform it into an elegant, yet familiar appetizer.
But how do you give a kid's classic that grown-up look? Some tall shot glasses and embellished toothpicks.
32 ounces of Campell's Chicken Broth
1 --28 ounce can of crushed tomatoes--Italian style
1 cup cream or half and half
kosher salt and fresh ground pepper
chopped fresh basil
freshly grated parmesan cheese
2 slices of sourdough bread
2 tablespoons of softened butter
2 slices of sharp cheddar cheese
Begin by combining the broth and crushed tomatoes in a large pan over medium heat. Bring to a boil and then stir in the cream and reduce heat to low. Season to taste with salt and pepper. Simmer for about 10 minutes and stir occasionally.
While the soup is simmering, prepare the croutons: Layer the cheese between the 2 slices of sourdough bread. Butter the top and bottom of the bread and grill each side until golden. Set aside.
Puree the soup with an immersion blender.
Pour the soup into a large pitcher to make it easier to fill the shot glasses. Fill each shot glass, garnish with chopped basil and Parmesan cheese.
Cut the grilled cheese sandwich into about 3/4 inch cubes. Pierce each cube with a decorative toothpick and lay across the top of the shot glass.
Serve hot and ready at your next winter or holiday party! Your childhood favorite is now ready to serve as a grown-up and sophisticated appetizer.