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A grilled cheese and tomato soup recipe in shooters for the holidays.

Holiday Grilled Cheese and Tomato Soup Shooters Recipe

  • Difficulty Level: 2
  • Serves Serves: 8
  • Preparation

    20 mins

  • Cooking

    25 mins

Holiday Recipe Video Fusion Bread Dairy Vegetable Appetizer Less Than 60 mins

A classic flavor combo with a holiday twist, this grilled cheese and tomato soup recipe is perfect for a holiday appetizer!

 

It's all about taking what we already love about grilled cheese and tomato soup and amping it up for the holidays. Lee Kum Kee Chili Garlic Sauce adds some body and a touch of spice to the tomato soup, while Lee Kum Kee Sriracha Mayo is perfect for toasting the grilled cheese sandwiches. 

 

To make it an occasion, dress up the grilled cheese sandwiches to look like Christmas ornaments and serve the tomato soup in shot glasses. It makes for a perfect holiday appetizer with a spicy and flavorful twist! 

What You Will Need

Ingredients

  • -- FOR THE SOUP --
  • 1 Tbsp. olive oil
  • 1 small yellow onion, diced
  • 1 (28 oz.) can crushed tomatoes
  • 1 cup vegetable broth
  • 1 Tbsp. tomato paste
  • 1 tsp. sugar
  • Salt and pepper, to taste
  • 2 Tbsp. heavy cream
  • -- FOR THE GRILLED CHEESE --
  • 6 slices sandwich bread
  • 1½ cups shredded mozzarella or cheddar cheese
  • Holiday-shaped cookie cutters (gingerbread man, candy cane, tree, etc.)
  • Rosemary sprigs, for garnish

Seasoning

  • 1 Tbsp Lee Kum Kee Minced Garlic
  • 1 Tbsp Lee Kum Kee Chili Garlic Sauce
  • 3 Tbsp. Lee Kum Kee Sriracha Mayo

Made with
Lee Kum Kee products

Lee Kum Kee Chili Garlic Sauce 13oz

Chili Sauces

Chili Garlic Sauce
Bottle of Lee Kum Kee Sriracha Mayo, a creamy and spicy mayonnaise perfect for sandwiches, burgers, and dipping sauces.

Sriracha Sauces, Chili Sauces

Sriracha Mayo (Cage-Free Eggs & Gluten-Free)
Garlic

Other Specialty Sauces

Minced Garlic

How to make it

  1. In a pot over medium heat, add olive oil and sauté onion until translucent, about 5 minutes. Add Lee Kum Kee Minced Garlic and Lee Kum Kee Chili Garlic Sauce and cook 1 minute more.

  2. Stir in crushed tomatoes, broth, tomato paste, and sugar. Season with salt and pepper. Simmer uncovered for 15–20 minutes until slightly thickened. Use an immersion blender to purée the soup until smooth. Stir in heavy cream. Keep warm.

  3.  While soup simmers, lay out 3 slices of bread, top each with shredded cheese, and close with another slice. Use cookie cutters to press shapes from each sandwich.

  4. Spread Lee Kum Kee Sriracha Mayo on the outside of each shape. Toast in a nonstick skillet over medium heat until golden brown and melty, about 2–3 minutes per side.

  5. Pour soup into small shooter glasses or ramekins. Top each with a festive grilled cheese shape, garnish with rosemary sprigs and serve immediately.

     

    Find more ideas for holiday appetizers on our recipes page!

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