Creamy Tomato Soup Shooters with Grilled Brie

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Summary

Yield
Servings
Sourcewww.strongertogether.com
Prep time25 minutes
Cooking time15 minutes
Total time40 minutes

Description

For a striking appetizer course, serve a half cup of warm soup in a “rocks” or small juice glass with a quarter of a sandwich balanced. If you wind up with a couple extra mini-sandwiches, those are a great treat for the cook or the kids. Short on time? Make the soup a day ahead, and keep refrigerated until you reheat just before serving.

Ingredients

1  
onion (chopped)
1 clove
garlic (chopped)
1 tablespoon
olive oil
2 tablespoons
flour, unbleached
28 ounces
tomatoes, whole peeled (with juice)
1 cup
half and half
1 tablespoon
rosemary, fresh (plus more for garnish)
1/2 teaspoon
salt (to taste)
1/2 teaspoon
black pepper, freshly ground
6 slices
sandwich bread
   
butter
12 ounces
cheese, brie (rind removed, sliced)
2  
scallion (chopped)

Instructions

Sauté onion and garlic in olive oil until softened and clear, about 10 minutes. Sprinkle the flour over the onions in the pan and stir to incorporate. Keep stirring over medium low heat for 2 minutes. Transfer to a blender, and add the canned tomatoes and juice, half and half, rosemary, salt and pepper. Puree the mixture on high until smooth. Transfer back to the pan and stir over low heat until thickened and just heated through. Don’t boil. Keep warm as you make the sandwiches. 

Heat a large skillet or cast iron pan over medium heat until hot. While the pan is heating, butter one side of each slice of bread and place 3 slices, buttered side down, on a cutting board. Place 1⁄3 of the brie slices on the bread, and sprinkle with scallions. Top each with a second slice of bread, buttered side up. Place sandwiches in the hot pan. Press down with a metal spatula a few times as they cook, to seal the sides together. Cook for about 4 minutes per side, until golden brown. 

Transfer sandwiches to a cutting board and cut off the crusts, then slice corner to corner, then corner to corner again, to make 4 triangles. Serve 1⁄2 cup soup in a small glass, and balance a sandwich triangle, point down, on the rim of the glass. Arrange all the glasses on a large tray or table for your guests.

Notes

Posted with permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.