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Broccoli Soup Shots with Cheddar Bites

Photo: Thayer Allyson Gowdy; Styling: Miranda Jones
Total time 35 mins
Yield Serves 10
A few tips for making great grilled cheese sandwiches: Grate the cheese (it'll melt evenly); butter the outsides of the bread, instead of putting butter in the pan; and cover the pan as you cook.

Ingredients

  • 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

Nutrition Information

  • 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

  1. 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.

  2. Cut each sandwich into 1-in. squares.

  3. Divide soup among 10 shot glasses. For each, push a decorative skewer* through 2 mini sandwiches and set over glass.

  4. *We got our skewers from Pick On Us (pickonus.com).

  5. Note: Nutritional analysis is per serving.