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Creamy Tomato Soup Shooters with Grilled Cheese Sticks

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Creamy Tomato Soup Shooters with Grilled Cheese Sticks are a playful yet elegant appetizer, pairing velvety tomato soup served in shooter glasses with gooey grilled cheese sticks for dipping.

Ingredients

2 TBS unsalted butter

2 shallots, sliced

2 garlic cloves, minced

1 1/2 TBS tomato paste

1 (28 oz) can fire-roasted tomatoes

2/3 cup cooking sherry

1/3 cup chicken stock (or vegetable stock)

3 TBS brown sugar

1/2 tsp dried basil

1/4 tsp salt

1/4 tsp pepper

3/4 cup heavy cream

Freshly snipped chives, for garnish

8 slices bread

Softened brown butter, for spreading

8 oz fontina cheese, grated

6 oz gruyere cheese, grated

2 oz parmigiano-reggiano cheese, grated

Instructions

  1. Melt butter in a large pot over medium heat.
  2. Add shallots and cook until softened, then stir in garlic and tomato paste.
  3. Add fire-roasted tomatoes, sherry, stock, brown sugar, basil, salt, and pepper. Simmer 20 minutes.
  4. Puree soup with an immersion blender until smooth, then stir in cream. Keep warm.
  5. Spread softened brown butter on bread slices.
  6. Mix cheeses together and sandwich between bread slices, buttered side out.
  7. Grill sandwiches in a skillet over medium heat until golden and cheese is melted.
  8. Rest briefly, then slice into sticks.
  9. Serve soup in shooter glasses with grilled cheese sticks for dipping. Garnish soup with chives.

Notes

Swap fontina or gruyere with cheddar for a classic grilled cheese flavor.

Add red pepper flakes to soup for spice.

Use half-and-half instead of heavy cream for a lighter soup.

Freeze soup before adding cream, then stir cream in after reheating.

Sourdough or country white bread works best for grilled cheese.

Nutrition

Find it online: https://justsosavory.com/creamy-tomato-soup-shooters-with-grilled-cheese-sticks/