Tomato & Beer Soup Shooters and Mini Bacon Grilled Cheese

  • prep time25 min
  • total time 55 min
  • serves 16

A little sipper of tomato soup accompanies the other two cheesy appetizers perfect. Choose a not-too-bitter beer—preferably from a local microbrewery—such as a malty ale or Belgian-style wheat beer.

Everyone loves a grilled cheese sandwich and this easy baking sheet method means you can cook them all at once in the oven, rather than fussing over a hot skillet. The addition of bacon and mustard makes them truly Canadian!

Click here to watch how to make this video.

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Directions for: Tomato & Beer Soup Shooters and Mini Bacon Grilled Cheese


Tomato & Beer Soup Shooters

3 Tbsp butter

1 onion, finely diced

3 cloves garlic, minced

½ cup beer

2 cups strained tomatoes (passata)

1 cup vegetable broth

½ tsp each salt and pepper

1 pinch granulated sugar

3 Tbsp sour cream or crème fraiche

2 Tbsp chopped fresh tarragon or chives

Mini Bacon Grilled Cheese

1 baguette, sliced into 32 x 1/2-inch (1 cm) thick slices

¼ cup softened butter

2 Tbsp Dijon mustard

1 ¼ cup shredded old Cheddar cheese (125 g)

8 slices cooked bacon, sliced into 4 pieces each

8 grape or cherry tomatoes, halved


Tomato & Beer Soup Shooters

1. In saucepan, melt butter over medium heat. Sauté onion and garlic, stirring often, until soft and starting to turn golden, about 8 minutes. Deglaze with beer. Bring to boil; reduce heat and simmer until beer is almost evaporated, 5 minutes.

2. Add tomatoes and broth. Bring to simmer; cook, stirring, for 10 minutes. Season with salt, pepper and sugar. (Tip: Let cool slightly. Refrigerate in airtight container for up to 24 hours. Reheat before continuing.)

3. Transfer sour cream into small sandwich baggie. Pour soup into shot glasses or small demi-tasse cups. Snip tiny piece of corner from baggie and squeeze a small drizzle of sour cream over top of soup shooters. Sprinkle with tarragon.

Mini Bacon Grilled Cheese

1. Preheat oven to 425ºF.

2. Spread butter over top of 16 baguette slices. Arrange, butter-side down on parchment paper-lined baking sheet. Spread tops with Dijon mustard. Sprinkle cheese over half of the pieces; top each with 1 bacon piece.

3. Spread butter on remaining 16 baguette slices, topping each cheese and bacon-covered piece with an un-topped slice, butter-side up.

4. Bake turning once, until golden and cheese is melted, 8 to 10 minutes.

5. Skewer each sandwich with a tomato half with a toothpick.

6. Serve with Tomato & Beer Soup Shooters.


See more: Appetizer, Bake, Bread, Great Canadian Cookbook, Herbs, Lunch, Party Favourites, Pork, Soup, Tomatoes

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