For an easy appetizer, spoon the soup in shot glasses and top each one with a grilled cheese crouton.

Tomato Basil Soup with Grilled Cheese Croutons

To make tomato-basil soup: heat oil in a large pot over medium heat. 

Add the onion, garlic and crushed red pepper flakes. Cook and stir over medium to medium-low heat until onion is translucent, about 5 minutes.

Add vegetable broth, tomatoes and their juice. Bring to a boil. Reduce the heat to medium-low. Simmer for 10 minutes.

Using a blender, carefully puree the soup in batches. Return soup to pot. Stir in basil and black pepper. Reheat to serving temperature. Serve with Grilled Cheese Croutons.

To make grilled cheese croutons, place four slices of bread on a cutting board and spread softened butter over tops. Turn the slices over and top each with a cheese slice. Top with remaining bread slices and butter tops.

Heat a skillet over medium heat. Add sandwiches and toast until golden brown on each side and cheese is melted.  Place on cutting board, allow to rest 1 minute and cut into 1-inch cubes.