Appetizer: United States – Creamy Tomato Basil Soup Shooter

Serving Size: 12

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 1 medium yellow onion, finely chopped, approx. 6 oz (170 g)
- 2 cloves garlic, minced
- 1 (28 oz) can whole peeled tomatoes, with juices (796 g)
- 2 cups (480 ml) low-sodium chicken stock or vegetable stock
- 1 tsp (4 g) granulated sugar
- 1/2 tsp (3 g) fine sea salt, adjust to taste
- 1/4 tsp (1 g) freshly ground black pepper, plus more for garnish
- 1/2 cup (120 ml) heavy cream
- 1/2 cup (12 g) fresh basil leaves, packed, chopped
- Additional fresh basil leaves for garnish
- 1 tbsp (15 ml) extra heavy cream or half-and-half (for garnish drizzle, optional)

Instructions

1. Heat the olive oil and butter in a medium pot over medium heat until butter melts and begins to foam.
2. Add the chopped onion and a pinch of salt; cook, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes.
3. Stir in the minced garlic and cook 30–60 seconds until fragrant, taking care not to brown it.
4. Pour in the canned tomatoes with their juices; use a wooden spoon to break up the tomatoes into smaller pieces. Add the chicken stock, sugar, 1/4 tsp salt, and 1/4 tsp pepper; stir to combine.
5. Bring the mixture to a gentle simmer, reduce heat to low, and cook uncovered for 12–15 minutes to meld flavors.
6. Remove the pot from heat. Stir in the chopped basil and let sit 1–2 minutes to soften the leaves.
7. Carefully purée the soup until completely smooth using an immersion blender in the pot, or transfer in batches to a blender (vent lid slightly and cover with a towel to release steam).
8. Return the smooth soup to low heat, stir in the 1/2 cup heavy cream, and warm gently without boiling; taste and adjust salt and pepper as needed.
9. If a silkier texture is desired, pass the soup through a fine-mesh sieve into a clean pot or bowl, pressing with a spatula to extract the liquid.
10. Keep the soup warm and ladle about 3–4 oz (90–120 ml) into each shooter glass or small cup until all servings are filled.
11. Finish each shooter with a small drizzle of extra cream (optional), a torn basil leaf or tiny chiffonade, and a crack of black pepper. Serve immediately.