Broccoli Soup Shots with Cheddar Bites

Photo: Thayer Allyson Gowdy; Styling: Miranda Jones

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.

Yield: Serves 10
Total:
Recipe from Sunset

More From Sunset

Recipe Time

Total: 35 Minutes

Nutritional Information

Amount per serving
  • Calories: 181
  • Calories from fat: 46%
  • Protein: 7.5g
  • Fat: 9.3g
  • Saturated fat: 5.4g
  • Carbohydrate: 17g
  • Fiber: 2.1g
  • Sodium: 522mg
  • Cholesterol: 25mg

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

Preparation

  1. 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. 2. Cut each sandwich into 1-in. squares.
  3. 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.
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