Creamy Tomato Soup Shooters with Mini Grilled Cheese Recipe

Serves 12 people as an appetizer (makes 24 shooters and 24 mini sandwiches)

Ingredients for the Tomato Soup

• 3 tablespoons butter
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 can (28 ounces) whole peeled tomatoes, with juice
• 2 cups chicken or vegetable broth
• 1/2 cup heavy cream
• 2 tablespoons fresh basil, chopped (or 2 teaspoons dried basil)
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon smoked paprika

Ingredients for the Mini Grilled Cheese

• 12 slices white or sourdough bread, crusts removed
• 6 ounces sharp cheddar cheese, thinly sliced
• 4 tablespoons butter, softened
• 2 ounces cream cheese, softened
• Pinch of garlic powder
• Fresh chives for garnish

Building the Foundation of Flavor

Creating exceptional tomato soup starts with building layers of flavor from the ground up. In a large, heavy-bottomed pot, melt the butter over medium heat until it foams and becomes fragrant. Add the diced onion and cook for 5 to 7 minutes, stirring occasionally, until the onion becomes soft and translucent. The slow cooking process allows the onion to release its natural sugars, which will add depth and sweetness to the finished soup.

Add the minced garlic to the pot and cook for another minute until fragrant. Be careful not to let the garlic brown, as it can become bitter. Next, stir in the tomato paste and cook for 2 to 3 minutes, stirring constantly. This step is crucial because cooking the tomato paste intensifies its flavor and removes any raw, metallic taste that can occur in the finished soup.

Creating the Perfect Tomato Base

Add the canned tomatoes with their juice to the pot, breaking them up with your hands or a wooden spoon as you add them. The liquid from the canned tomatoes contains concentrated flavor, so don’t drain it away. Pour in the chicken or vegetable broth, which will provide body and richness to the soup without making it too heavy.

Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 to 25 minutes, stirring occasionally. This simmering process allows all the flavors to meld together while the liquid reduces slightly, concentrating the taste. The soup should smell rich and aromatic when it’s ready for the next step.

Achieving Silky Smoothness

Remove the pot from heat and let the soup cool slightly for safety. Using an immersion blender, blend the soup directly in the pot until it’s completely smooth. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender, but be sure to let it cool enough to handle safely and never fill the blender more than halfway with hot liquid.

For an ultra-smooth texture, strain the blended soup through a fine-mesh sieve back into the pot, pressing the solids with the back of a spoon to extract as much liquid as possible. This step is optional but creates restaurant-quality smoothness.

Adding the Cream and Final Seasonings

Return the soup to low heat and gradually stir in the heavy cream. The cream should be added slowly to prevent curdling, and the soup should not boil once the cream is added. Stir in the fresh basil, sugar, salt, black pepper, and smoked paprika. The sugar helps balance the acidity of the tomatoes, while the smoked paprika adds a subtle depth that elevates the entire dish.

Taste the soup and adjust the seasonings as needed. The finished soup should be rich, creamy, and perfectly balanced between sweet and tangy. Keep the soup warm over very low heat while you prepare the mini grilled cheese sandwiches.

Preparing the Mini Grilled Cheese

The key to perfect mini grilled cheese sandwiches is using the right bread-to-cheese ratio and achieving even browning. Start by removing the crusts from all bread slices using a sharp knife, then cut each slice into quarters to create small squares. You’ll need 48 small squares total – 24 for bottoms and 24 for tops.

In a small bowl, mix the softened butter with the cream cheese and a pinch of garlic powder. This mixture spreads more easily than plain butter and adds extra richness to the sandwiches. The cream cheese also helps create a beautiful golden crust when the sandwiches are cooked.

Assembling the Tiny Sandwiches

Place a thin slice of sharp cheddar cheese on 24 of the bread squares, making sure the cheese doesn’t extend beyond the edges of the bread. Top each with another bread square to create mini sandwiches. Press each sandwich gently to help the pieces stick together.

Spread the butter and cream cheese mixture on the outside of each sandwich, coating both sides evenly. This step ensures even browning and prevents the sandwiches from sticking to the pan.

Achieving Perfect Golden Crusts

Heat a large skillet or griddle over medium-low heat. Working in batches to avoid overcrowding, place the mini sandwiches in the pan and cook for 2 to 3 minutes per side, or until golden brown and the cheese is melted. The lower heat is important for mini sandwiches because they need enough time for the cheese to melt completely before the bread becomes too dark.

Use a thin spatula to flip the sandwiches carefully, as they’re delicate due to their small size. If some cheese leaks out during cooking, simply scrape it away with the spatula. Keep the finished sandwiches warm on a plate covered with a clean kitchen towel.

Presentation and Serving

For the most elegant presentation, serve the tomato soup in small shot glasses, espresso cups, or small bowls. Fill each vessel about three-quarters full, leaving room for garnish. The soup should be warm but not scalding hot, as guests will be drinking it rather than eating it with a spoon.

Garnish each soup shooter with a small sprinkle of fresh chives, a tiny basil leaf, or a light dusting of smoked paprika for color contrast. Arrange the mini grilled cheese sandwiches on a separate platter or serve one alongside each soup shooter on individual small plates.

Creative Serving Suggestions

For an even more sophisticated presentation, consider serving the soup shooters on small trays with the mini grilled cheese arranged alongside. You can also thread the mini sandwiches on small wooden picks or skewers for easier handling. Some hosts like to serve them in Chinese soup spoons for a unique twist that makes them even easier for guests to manage.

Make-Ahead Tips

Both components of this appetizer can be prepared in advance, making it perfect for entertaining. The tomato soup can be made up to three days ahead and stored in the refrigerator. Reheat it gently before serving, adding a splash of cream or broth if it seems too thick.

The mini grilled cheese sandwiches are best served immediately after cooking, but you can assemble them several hours ahead and cook them just before serving. Keep the assembled sandwiches covered in the refrigerator until ready to cook.

Scaling the Recipe

This recipe is easily doubled or tripled for larger gatherings. The soup recipe will make enough for about 24 small servings, but you can stretch it further by using smaller shot glasses. For the sandwiches, simply increase the bread and cheese proportionally, keeping in mind that you’ll need to cook them in multiple batches.

Dietary Variations

For a lighter version, you can substitute half-and-half for the heavy cream, though the soup won’t be quite as rich. Vegetarian guests will appreciate using vegetable broth instead of chicken broth. For those avoiding dairy, coconut milk can replace the heavy cream, though it will add a subtle coconut flavor.

The mini grilled cheese can be made with different cheeses for variety – try Gruyere for sophistication, fontina for creaminess, or a blend of cheeses for complexity.

Storage and Reheating

Leftover tomato soup can be stored in the refrigerator for up to five days or frozen for up to three months. When reheating, do so gently over low heat, stirring frequently to prevent the cream from separating. The grilled cheese sandwiches don’t store well once cooked, so it’s best to make only what you need.

Why This Combination Works

The magic of tomato soup and grilled cheese lies in the contrast of temperatures, textures, and flavors. The warm, smooth soup provides comfort and richness, while the crispy, cheesy sandwich adds textural interest and satisfying substance. Serving them as appetizers transforms a simple meal into an interactive experience that encourages conversation and creates memorable moments.

This recipe proves that comfort food can be elegant when presented thoughtfully. The familiar flavors will evoke happy memories while the sophisticated presentation makes guests feel special. Whether you’re hosting a casual gathering or a formal event, these tomato soup shooters with mini grilled cheese will be the highlight of your appetizer spread, combining nostalgia with culinary creativity in the most delicious way possible.