Creamy Tomato Soup Shooters with Bacon Cheese Melts Chef Jamika

a man sitting at a counter in front of some food on wooden trays and

Grilled Cheese and Tomato Soup Shooters. These mini grilled cheese sandwiches paired with a shot of tomato soup are the perfect appetizer or snack for any occasion! Print Recipe Pin Recipe. Prep Time 10 mins. Cook Time 20 mins. Total Time 30 mins. Course Appetizer, Snack. Cuisine American.

Creamy Tomato Soup Shooters with Mini Grilled Cheese, Vegan, Gluten

Roasted Tomato Soup Shooters with Brie Grilled Cheese Bites are a homemade gourmet grilled cheese and soup appetizer recipe filled with flavor. You have sweet, creamy, salty, and crunchy filling your senses for pure satisfaction. Paired with a glass of Sauvignon Blanc puts it right over the top perfect!

Grilled cheese and tomato soup shooters. Tomato Soup Grilled Cheese

Anyway, this tomato soup uses fire roasted canned tomatoes (GASP!) as the base, but it actually works especially in the winter when tomatoes look like they got slapped around at the grocery store. Add a little cream, half/half, onion, garlic, and the piece de resistance, bourbon! Mix everything together and you have a hearty, luxurious soup.

Grilled Cheese & Tomato Soup Shooters Sargento

Add crushed tomatoes and fresh basil and simmer for 15 minutes. Pour in heavy cream and simmer for an additional 5 minutes on low to medium heat. Place in blender and pulse till smooth consistency is achieved. Season with salt and pepper. Fill 12 shooter glasses with approximately 2.5oz of soup per glass. GRILLED CHEESE: Heat a large griddle or.

Grilled Cheese and Tomato Soup Shooters

Preheat oven to 425°. Measure all ingredients. Add can of whole or crushed tomatoes to the Dutch oven, breaking tomatoes up a bit. Mix in minced garlic, chopped onion, 2 T butter, olive oil, salt, pepper and add thyme sprigs on the top. Add the Dutch oven to the oven, uncovered, and roast for about 45 minutes.

Creamy Tomato Soup Shooters with Mini Grilled Cheese, Vegan, Gluten

Butter the tops of the bread. Heat a large pan over medium-low heat. Add the sandwiches to the pan and cook until each side is golden brown and the cheese has melted. Remove the grilled cheeses from the pan. Cut off the crusts then cut each sandwich into 4 triangles. Pour the tomato soup into shot glasses and top with a mini grilled cheese.

Tomato Basil Soup Shooters SundaySupper

Fill 12 shooter glasses with approximately 2.5oz of soup per glass. GRILLED CHEESE: Heat a large griddle or two large nonstick skillets over medium-low heat. Spread butter evenly over one side of each bread slice. Place 3 slices bread, buttered side down, on griddle or in skillets. Layer 2 slices cheese on each slice of bread.

Grilled Cheese & Tomato Soup Shooters Recipe Tomato soup, Food

Sauté for 1 more minute. Add crushed tomatoes, chicken broth, and sun-dried tomatoes. Bring to a boil. Add the roasted tomatoes, reduce heat and let simmer for 10 minutes. Add the basil and cream cheese and stir until the cream cheese is completely melted and combined. Remove the pot from the stove and pour the soup in a blender.

Grilled Cheese and Tomato Soup Shooters designed by Interurban Catering

Heat soup on stovetop until desired temperature. 2. Top each of 4 bread slices with 1 slice of cheese. Cover with remaining bread slices. Spread outside of sandwiches with butter. 3. Heat 12-inch nonstick skillet or griddle over medium heat. Place sandwiches, 2 at a time if necessary, in skillet; cook until toasted and cheese is melted, turning.

Tomato Soup Shooter With Grilled Cheese Appetizers Royalty Free Stock

Stir in onions and cook for 1 minute. Add in garlic and cook an additional minute. Spoon in tomato paste and stir well to coat onions and garlic. Pour in crushed tomatoes and broth. Lower heat and simmer for 3-4 minutes. Whisk in cream cheese stirring just until cheese is melted and soup is thick and creamy. Serve warm.

Mini Grilled Cheese and Tomato Soup Shooters

Instructions. Rinse and give the tomatoes a rough chop. Melt the butter in a pan and add the onions and tomatoes. Saute for a minute or two, and then pour in the stock and add the bay leaves. Bring up to a simmer and let cook, loosely covered, for about 20 minutes. Remove the bay leaves and season with salt and pepper.

Creamy Tomato Soup Shooters with Bacon Cheese Melts Chef Jamika

3. Add Your Cheese. Add the shredded cheese. You can use cheddar, monterey, swiss, gruyere, whatever cheese is melty! Close up your sandwich. 4. Bake. Time to bake your grilled cheese until golden brown on both sides and the cheese is melted. You may need to flip your sandwiches halfway!

Grilled Cheese and Tomato Soup Shooters

In a large saucepan over low heat, place each slice butter side down. Top each slice with a slice of cheese, then allow to cook for 5 minutes, or until each slice is golden brown. Assemble two slices together, then remove crusts and cut into triangles. Pour the bisque into 2 ounce shot glasses, then top with triangles of grilled cheese.

Mini Grilled Cheese and Tomato Soup Shooters

Optional: cream, basil, red pepper flakes. In a large stockpot, heat olive oil and butter. Add chopped onions and garlic; saute for 10 minutes until the onions begin to caramelize. Add all the cans of tomatoes (including liquid), thyme and stock. Bring to a boil and simmer for 40 minutes, stirring frequently.

The ultimate comfort food—elevated. 😋 Grilled cheese and tomato soup

Add in the tomatoes, sherry, chicken stock, brown sugar, basil, salt and pepper, then bring the mixture to a boil. Reduce to a simmer and cook for 20 minutes. Transfer the soup to a high-powered blender and carefully blend until pureed. Transfer back to the pot over low heat. Right before serving, stir in the heavy cream.

Grilled Cheese and Creamy Tomato Basil Soup Shooters The Everyday Hostess

Make Tomato Soup. Heat a large heavy bottomed, non-reactive pot over medium heat and add the butter. When the butter is melted add in the onion and garlic. Sautee mixture for 30 seconds, add the tomatoes cut side down in an even layer. Let cook for 15 minutes or until the tomatoes break down and their liquid is released.