Gluten-Free Tomato Soup Shooters with Mini Grilled Cheese Sandwiches JOC Appetizer

Ingredients:

2 cans (28 ounces) gluten-free crushed tomatoes
1 cup gluten-free vegetable broth
1/2 cup gluten-free heavy cream
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and pepper to taste
8 slices of gluten-free bread
8 slices of gluten-free cheese (e.g., cheddar or mozzarella)
2 tablespoons butter

Instructions:

For the Tomato Soup Shooters:

In a large saucepan, combine the gluten-free crushed tomatoes, gluten-free vegetable broth, heavy cream, dried basil, dried oregano, salt, and pepper.

Bring the mixture to a simmer over medium heat, stirring occasionally. Allow it to simmer for about 10 minutes, or until heated through and the flavors are well combined.

Using an immersion blender or a regular blender, carefully blend the soup until it's smooth and creamy.

Return the soup to the saucepan and keep it warm over low heat.

For the Mini Grilled Cheese Sandwiches:
5. As the soup simmers, prepare the mini grilled cheese sandwiches. Place a slice of gluten-free cheese between two slices of gluten-free bread to create a sandwich.

Heat a skillet or griddle over medium heat and melt the butter.

Place the sandwiches in the skillet and cook until the bread is toasted and the cheese is melted, flipping as needed.

Cut the sandwiches into bite-sized pieces.

Pour the tomato soup into small shot glasses or cups, and serve with the mini grilled cheese sandwiches on the side.

Enjoy your gluten-free tomato soup shooters with mini grilled cheese sandwiches as a delicious appetizer!