- 2 cups vegetable broth
- 1 cup half-and-half
- 1 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1 pound steamed broccoli florets
- 2 grilled cheese sandwiches made with white cheddar and sourdough, crusts trimmed
- calories 181
- caloriesfromfat 46 %
- protein 7.5 g
- fat 9.3 g
- satfat 5.4 g
- carbohydrate 17 g
- fiber 2.1 g
- sodium 522 mg
- cholesterol 25 mg
How to Make It
Heat broth, half-and-half, salt, and pepper in a small saucepan until simmering. Add broccoli. Working in batches, purée mixture in a blender until very smooth.
Cut each sandwich into 1-in. squares.
Divide soup among 10 shot glasses. For each, push a decorative skewer* through 2 mini sandwiches and set over glass.
*We got our skewers from Pick On Us (pickonus.com).
Note: Nutritional analysis is per serving.