I’m having a scarf problem.
It’s scarf weather — and soup weather — so everything feels right in my world. I love scarves. Do I need forty-five of them? Absolutely not. Can I stop buying them? Obviously not. I want every cute scarf in every store.
Maybe it’s the whole #omgautumn vibe. Maybe it’s because I can’t wear real pants right now, or because I’m wondering how often I’ll be in heels come December, or what my body will do in a few weeks. Scarves are a fail-safe. No matter what, a scarf works. I’ve used them as blankets, pillows, and even umbrellas. The other day I accidentally grabbed a scarf to dry a dish.
That’s when you know the scarf obsession might be out of hand — when it starts to double as a kitchen towel.
I’m also having a grilled cheese problem — I’ve hinted at it for weeks. Why must grilled cheese be so irresistible? Too good. And why am I so drawn to soft plaids and shimmery fabrics around my neck and shoulders?
I did make a tomato soup before — one with mascarpone and havarti stirred in — and it’s delightful. But this version? I think it’s better. Maybe my pregnancy tastebuds are involved, but this soup feels superior: a bit thinner, silkier with real cream, and built on fire-roasted tomatoes and dried basil. I caramelized shallots first and added a touch of brown sugar to brighten the flavor.
All together, it’s addictive. I’ve eaten it every day this week. Once I looked down and thought I was eating four grilled cheese sandwiches — a small panic until I realized I’d made two sandwiches and sliced them in half. Crisis averted.
For the first time in months my appetite is enormous and persistent. So naturally I’m losing my mind over this soup.
Best part: it’s a small-batch soup, made easily in a medium saucepan. Perfect for a cozy night — or for when you want to feed just a few people without leftovers taking over the fridge.
Should I be embarrassed to show you how to make a grilled cheese? Maybe — but this is a straightforward, not-over-the-top sandwich. It’s brushed with brown butter before toasting and stuffed with a trio of cheeses: fontina, gruyere, and parmigiano-reggiano. That combo may as well be sacred.
The playful presentation — sticks and soup shooters — is optional but fun. Great for a party, for kids, or for a solo lunch. Make the soup and serve it however you like: cut the sandwiches into triangles, hearts, or sticks. The point is combining all the flavors and dipping until satisfied.
Perfect for pre-trick-or-treat fuel? I’d say yes.
Creamy Tomato Soup Shooters with Grilled Cheese Sticks
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Ingredients
tomato soup
- 2 tablespoons unsalted butter
- 2 shallots, sliced
- 2 garlic cloves, minced
- 1 1/2 tablespoons tomato paste
- 1 (28 oz) can fire-roasted tomatoes
- 2/3 cup cooking sherry
- 1/3 cup chicken stock
- 3 tablespoons brown sugar
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup heavy cream
- freshly snipped chives for garnish
grilled cheese sticks
- 8 slices bread
- softened brown butter for spreading
- 8 ounces fontina cheese, freshly grated
- 6 ounces gruyere cheese, freshly grated
- 2 ounces parmigiano-reggiano cheese, freshly grated
Instructions
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Heat a medium saucepan over medium-low heat and add the butter. Add the shallots and garlic and cook until soft and slightly golden, stirring occasionally, about 8 to 10 minutes. Stir in the tomato paste and cook another 5 minutes. Add the tomatoes, sherry, chicken stock, brown sugar, basil, salt and pepper, then bring to a boil. Reduce to a simmer and cook for 20 minutes.
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Carefully transfer the soup to a blender and puree until smooth. Return to the pot over low heat. Just before serving, stir in the heavy cream. Taste and adjust salt and pepper as needed. To serve, drizzle with extra cream and garnish with chives.
grilled cheese sticks
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Spread the outside of each bread slice with the softened brown butter. Heat a griddle or large skillet over medium-low heat. Combine the fontina, gruyere and parm and fill the sandwiches with the cheese, placing the buttered sides outward. Cook until golden on both sides and the cheese is melted, about 5 to 6 minutes per side. Let cool slightly, then slice into sticks with a serrated knife. Serve with the soup shooters.
Notes
Did you make this recipe?
I appreciate you so much!
Maybe I can figure out how to wear a grilled cheese scarf.