Creamy, comforting, and bite-sized, these tomato soup shooters with crispy grilled cheese sticks are the ultimate crowd-pleaser. Perfect for dipping and/or sipping. 

Ingredients

For the Tomato Soup

• 1 tablespoon olive oil
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1 (28-ounce) can of fire-roasted tomatoes
• 2 cups vegetable broth
• ½ cup heavy cream
• 1 tablespoon tomato paste (for richness)
• 1 teaspoon dried basil
• Salt and freshly ground black pepper to taste

For the Mini Grilled Cheeses

• 4 slices of your favorite bread (sourdough, brioche, or French bread recommended)
• 4 slices of sharp cheddar cheese
• Butter, softened
• Optional: Pinch of garlic powder or dried herbs for extra flavor

Instructions

1. Sauté the Vegetables:
   • Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4-5 minutes, until soft and translucent.
   • Stir in the minced garlic and cook for 1 minute, making sure it doesn’t burn.
2. Simmer the Soup:
   • Add the tomato paste and cook for an additional 1-2 minutes to deepen the flavor.
   • Stir in the fire-roasted tomatoes, vegetable broth, and dried basil. Bring to a simmer, then cover and cook on low heat for 15-20 minutes.
3. Blend and Finish:
   • Use an immersion blender (or carefully transfer the soup in batches to a blender) and blend until smooth.
   • Stir in the heavy cream, season with salt and pepper to taste, and let it warm through on low heat.
4. Prepare the Grilled Cheese Sticks:
   • Butter one side of each bread slice.
   • Place two slices of cheddar cheese between the bread, buttered side facing out.
   • Grill in a hot skillet over medium heat until both sides are golden and crispy, about 3-4 minutes per side.
   • Let cool slightly, then cut into sticks or small squares.
5. Serve:
   • Pour the warm tomato soup into shot glasses or small serving cups. Garnish with fresh basil or a drizzle of cream, if desired, and serve with the grilled cheese sticks on the side for dipping.

Tomato Soup Shooters with Mini Grilled Cheeses

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Ingredients

For the Tomato Soup:

• ▢ 1 tablespoon olive oil
• ▢ 1 small onion finely diced
• ▢ 2 garlic cloves minced
• ▢ 28 oz can of fire-roasted tomatoes
• ▢ 2 cups vegetable broth
• ▢ ½ cup heavy cream
• ▢ 1 tablespoon tomato paste for richness
• ▢ 1 teaspoon dried basil
• ▢ Salt and freshly ground black pepper to taste

For the Mini Grilled Cheeses:

• ▢ 4 slices of your favorite bread sourdough, brioche, or French bread recommended
• ▢ 4 slices of sharp cheddar cheese
• ▢ Butter softened
• ▢ Optional: Pinch of garlic powder or dried herbs for extra flavor

Instructions

Sauté the Vegetables:

• Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4-5 minutes, until soft and translucent.
• Stir in the minced garlic and cook for 1 minute, making sure it doesn’t burn.

Simmer the Soup:

• Add the tomato paste and cook for an additional 1-2 minutes to deepen the flavor.
• Stir in the fire-roasted tomatoes, vegetable broth, and dried basil. Bring to a simmer, then cover and cook on low heat for 15-20 minutes.

Blend and Finish:

• Use an immersion blender (or carefully transfer the soup in batches to a blender) and blend until smooth.
• Stir in the heavy cream, season with salt and pepper to taste, and let it warm through on low heat.

Prepare the Grilled Cheese Sticks:

• Butter one side of each bread slice.
• Place two slices of cheddar cheese between the bread, buttered side facing out.
• Grill in a hot skillet over medium heat until both sides are golden and crispy, about 3-4 minutes per side.
• Let cool slightly, then cut into sticks or small squares.

Serve:

• Pour the warm tomato soup into shot glasses or small serving cups. Garnish with fresh basil or a drizzle of cream, if desired, and serve with the grilled cheese sticks on the side for dipping.