Grilled Cheese & Tomato Soup Shooters

At Hickory Farms, we know that holiday parties are a big part of the holiday season- getting together with friends and family, sharing a meal over the table, enjoying each other’s company. For those parties that you don’t know what to serve, a cheese platter is always a good idea. But how about you take the cheese and make it an ingredient in these quick and easy Grilled Cheese and Tomato Shooters?

This recipe is the perfect party appetizer, since everyone gets their own shot glass of tomato soup and a slice of gooey, melted grilled cheese sandwich. These are ideal to make ahead of time and just warm up the soup and serve on a large tray - guests will love the whimsical presentation yet will be won over with the flavorful soup.

To make the perfect grilled cheese, combine the Simply Hickory Farms Creamy Gouda with the Simply Hickory Farms Medium Cheddar. With these two cheeses, you’re bound to have a sandwich that’s not only delicious, but perfect in meltability. The Dutch style, Creamy Gouda adds just the right amount of nuttiness, while the Medium Cheddar that’s been crafted in Wisconsin and aged for six months, gives the sandwich that classic taste.

A sophisticated twist on a classic childhood favorite, this tomato soup recipe is also great served as a main dish - but at your next party, serve it as an appetizer and you’ll see the great responses you’re going to get when you present them with shot glasses of soup! 

Grilled Cheese & Tomato Soup Shooters

Serves 15-20

For the soup:

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 large carrots, chopped
  • 2 cloves garlic, minced
  • 28 ounce can diced tomatoes
  • 1 quart chicken stock
  • ½ cup half and half

For the sandwiches:

  • ½ loaf sandwich bread
  • 10 ounces Simply Cheddar Cheese
  • 5 ounces Simply Gouda Cheese
  • 4 tablespoons unsalted softened butter
  1. In a large stock pot, heat the olive oil over medium heat. Sauté the onion, carrots and garlic for 10 minutes until tender and aromatic.
  2. Add the tomatoes and chicken stock, reduce heat to low and simmer for 30 minutes.
  3. Ladle into a blender or using an immersion blender, blend until smooth and return to pot. Whisk in half and half and cook for another 5 minutes. Keep warm.
  4. To make sandwiches, grate cheese. Layer cheese on buttered bread and toast over the stovetop or on toaster. Grating the cheese will make them melt faster and easier.
  5. To serve: spoon warm soup into shot glasses and top with a slice of grilled cheese sandwich. Perfect for parties!