Game Food: Tomato Soup & Grilled Cheese Shooters

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After much anticipation the NHL playoffs have finally begun and I know all of us Vancouverites have been cheering hard for our Canucks!

I also know all of that loud and proud cheering can work up an appetite so I thought I would dedicate this week’s column to one of my favorite game-time snacks: Grilled Cheese and Tomato Soup Shooters.

 

 

They are an easy and clever little option, far from the ordinary nachos and wings. Make these shots for a game and see how they can be just as exciting as those on the ice!

 

 

15-Minute Creamy Tomato & Basil Soup

2 (15-ounce) containers of vegetable broth

1 (28-ounce) can concentrated crushed tomatoes

1 cup heavy cream

Coarse salt and black pepper

10 leaves fresh basil, cut into chiffonade, for garnish

12 shot glasses

12 toothpicks or wooden skewers

Grilled Cheese Croutons

1-2 tablespoons butter

6 slices good quality, firm bread with crusts removed

3-6 slices aged cheddar cheese

  1. Combine vegetable broth and tomatoes in a medium saucepan over moderate heat.
  2. When soup bubbles, stir in heavy cream and reduce heat to low.
  3. Season with a pinch of salt and pepper. Simmer gently for 15 minutes, stirring occasionally.
  4. Puree soup in a bender (an immersion blender works best for this!)
  5. Place a few tablespoons of soup in each shot glass & garnish with basil chiffonade and a skewer of Grilled Cheese Croutons.  Warning: you will have leftovers! This Tomato soup recipe serves four.

 

 

Directions for Grilled Cheese Croutons:

  1. Melt butter in a medium skillet over medium heat. Trim the crusts from each piece of bread. Fill with 1-2 thin slices of cheese to make 3 sandwiches.
  2. Cook until golden brown on both sides.
  3. Let stand for a few minutes. Cut each sandwich into small crouton-sized squares
  4. Thread 2 mini sandwiches onto each toothpick or skewer.  Makes enough croutons for 12 shots!
=)

 

Go Canucks Go!

Love always,

smgirlbigplate xo

p.s follow me on Twitter

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Romina Moradi 

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