2 tablespoons unsalted butter
2 shallots, sliced
2 garlic cloves, minced
1 1/2 tablespoons tomato paste
1 (28 oz) can fire-roasted tomatoes
2/3 cup cooking sherry
1/3 cup chicken stock
3 tablespoons brown sugar
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup heavy cream
Freshly snipped chives for garnish
8 slices bread
Softened brown butter for spreading
8 ounces fontina cheese, freshly grated
6 ounces gruyere cheese, freshly grated
2 ounces parmigiano-reggiano cheese, freshly grated
Heat a medium saucepan over medium-low heat and add the butter. Add in the shallots and garlic, cooking until soft and slightly golden and stirring occasionally, about 8 to 10 minutes. Stir in the tomato paste and cook for another 5 minutes. Add in the tomatoes, sherry, chicken stock, brown sugar, basil, salt and pepper, then bring the mixture to a boil. Reduce to a simmer and cook for 20 minutes.
Transfer the soup to a high-powered blender and carefully blend until pureed. Transfer back to the pot over low heat. Right before serving, stir in the heavy cream. Taste and season additionally with salt and pepper if needed – it might, depending on your tomatoes. To serve, drizzle the soup with the extra cream and garnish with chives.
Spread the outsides of the bread with the softened butter. Heat grill to medium-low heat. Toss the fontina and gruyere and parm together, then fill the sandwiches with the cheese, topping the bread with a slice buttered-side up. Cook the sandwiches until golden on both sides, about 2 to 3 minutes per side, and the cheese is melted (and you get those cool grill marks). Let them cool slightly, then slice into sticks or squares with a serrated knife. Serve with the soup shooters.
We hope you enjoy this recipe as much as we do!