Tomato Soup Shooter with Cheese Toasts
32 oz vegetable broth
28 oz can of crushed Italian style tomatoes
1 cup cream or half and half
kosher salt and fresh ground pepper
2 slices of sourdough or white bread
sharp cheddar cheese, grated
Begin by combining the broth and crushed tomatoes in a large pan over medium heat. Bring to a boil and then stir in the cream and reduce heat to low. Season to taste with salt and pepper. Simmer for about 10 minutes and stir occasionally.
While the soup is simmering, prepare the cheese toasts: Brush the bread with olive oil and toast in the oven, then add the cheese and broil until cheese melts. Set aside.
Puree the soup with an immersion blender.
Pour the soup into a large pitcher to make it easier to fill the shot glasses or espresso cups. Fill each shot glass, garnish with a few drops of pesto and cheese toasts.