Creamy Tomato Soup Shooters with Grilled Cheese Sticks

Why You’ll Love This Recipe

I like this recipe because it turns a childhood favorite into a stylish appetizer. The tomato soup is creamy and flavorful with fire-roasted tomatoes and sherry, while the grilled cheese sticks combine melty cheeses for the perfect bite. I also enjoy how easy it is to serve in shooter glasses, making it a hit for both casual and festive occasions.

Ingredients

tomato soup
2 tablespoons unsalted butter
2 shallots, sliced
2 garlic cloves, minced
1 1/2 tablespoons tomato paste
1 (28 oz) can fire-roasted tomatoes
2/3 cup cooking sherry
1/3 cup chicken stock
3 tablespoons brown sugar
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup heavy cream
freshly snipped chives for garnish

grilled cheese sticks
8 slices bread
softened brown butter for spreading
8 ounces fontina cheese, freshly grated
6 ounces gruyere cheese, freshly grated
2 ounces parmigiano-reggiano cheese, freshly grated

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I start the soup by melting butter in a large pot over medium heat.
2. I add shallots and cook until softened, then stir in the garlic and tomato paste.
3. I pour in the fire-roasted tomatoes, cooking sherry, chicken stock, brown sugar, basil, salt, and pepper.
4. I bring the mixture to a simmer and let it cook for about 20 minutes to deepen the flavors.
5. I use an immersion blender to puree the soup until smooth, then stir in the heavy cream.
6. I keep it warm until serving and garnish with freshly snipped chives.
7. For the grilled cheese sticks, I spread softened brown butter on one side of each bread slice.
8. I combine fontina, gruyere, and parmigiano-reggiano, then layer the cheese mixture between two slices of bread, buttered sides facing out.
9. I grill each sandwich in a skillet over medium heat until golden brown and the cheese is melted.
10. I let the sandwiches rest for a minute before cutting them into sticks.
11. I serve the soup in small shooter glasses with grilled cheese sticks on the side for dipping.

Servings and Timing

This recipe makes about 8 servings. It takes around 20 minutes to prepare and 30 minutes to cook, for a total of about 50 minutes.

Variations

Sometimes I swap the fontina or gruyere with sharp cheddar for a classic flavor. I also like adding a pinch of red pepper flakes to the soup for a subtle kick. If I want a lighter version, I use half-and-half instead of heavy cream.

Storage/Reheating

I store leftover soup in the refrigerator for up to 4 days. To reheat, I warm it gently on the stovetop, stirring often. The grilled cheese sticks are best fresh, but I can reheat them in a skillet or air fryer to bring back the crispiness.

FAQs

Can I make the soup ahead of time?

Yes, I make the soup a day in advance and reheat before serving.

Do I have to use fire-roasted tomatoes?

No, I can use regular canned tomatoes, but fire-roasted adds a deeper flavor.

Can I use vegetable stock instead of chicken stock?

Yes, I often swap it to make the soup vegetarian.

How do I keep the grilled cheese sticks crispy?

I cook them just before serving, or I reheat them in the oven or air fryer to crisp them up.

Can I freeze the tomato soup?

Yes, I freeze it without the cream, then stir in cream after reheating for best texture.

What bread works best for the grilled cheese?

I like sourdough or country white bread because they hold up well to the cheese.

Can I make mini grilled cheese sticks?

Yes, I use smaller bread slices or cut larger sandwiches into bite-sized portions.

How do I thicken the soup?

I simmer it longer to reduce or add a little extra tomato paste.

Conclusion

These Creamy Tomato Soup Shooters with Grilled Cheese Sticks are one of my favorite appetizers for entertaining because they’re comforting, creative, and always a crowd-pleaser. I love the velvety soup paired with melty, golden grilled cheese together they bring out the best in each other and make for a memorable bite.

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