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
- Combine vegetable broth and tomatoes in a medium saucepan over moderate heat.
- When soup bubbles, stir in heavy cream and reduce heat to low.
- Season with a pinch of salt and pepper. Simmer gently for 15 minutes, stirring occasionally.
- Puree soup in a bender (an immersion blender works best for this!)
- 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:
- 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.
- Cook until golden brown on both sides.
- Let stand for a few minutes. Cut each sandwich into small crouton-sized squares
- Thread 2 mini sandwiches onto each toothpick or skewer. Makes enough croutons for 12 shots!
Go Canucks Go!