Grilled Mac & Cheese in Shots of Tomato Soup Are A Thing And You Have To Try Them!

In Appetizers, Dinner, Lunch, Recipes by Jamie Vos0 Comments

All you need for the best snack in your life: Mac & Cheese, some good bread, and shot glasses of tomato soup.

  • 2 Tablespoons olive oil
  • ½ medium yellow onion, chopped
  • 1 Tablespoon finely chopped garlic
  • 1-2 malagueta or tabasco pepper(s)
  • 2 cups (or ½ carton of 33.5 oz ) Hunt’s® Tomato Sauce
  • 1 teaspoon Hunt’s® Tomato Paste
  • 2 cups of water
  • ¼ cup nonfat plain yogurt
  • A dash of cumin
  • Salt to taste
  • Kraft® Grated Parmesan Cheese to sprinkle
  • A few leaves of cilantro or parsley to garnish (optional)
  1. In a medium stainless steel saucepan, heat oil over medium heat. Sweat onion until tender, about 2 to 3 minutes. Add garlic and pepper, and cook for about 1 minute.
  2. Add tomato sauce, tomato paste, and water; stir to combine. Reduce heat to medium-low and let simmer for approximately 15 minutes or until thickened slightly, stirring occasionally.
  3. Remove soup from heat. Add the yogurt, the soup, cumin and salt to a blender. Blend until soup is smooth (To avoid spillage, make sure to press the lid of the blender on tightly). Pour in glass shots or bowls, sprinkle Parmesan cheese on top, and garnish with cilantro or parsley if desired. Spicy tomato soup can be accompanied by mini grilled cheese sandwiches. This recipe yields 5 (8-ounce) cups of soup.
  4. NOTE: To make Mini Grilled Cheese Sandwiches, sprinkle Kraft® Grated Parmesan Cheese on the buttered sides of each sandwich and fill sandwich with a slice of your favorite semi-soft cheese (e.g. American cheese, Asadero, and the Brazilian Minas and Prato). Grill sandwiches in skillet until cheese melts and bread is toasty and golden brown. Slice into mini sandwiches (each standard-size sandwich can be sliced into thirds) and serve with spicy tomato soup shots.
Any tomato soup leftovers can be refrigerated up to 2 days and serve after heating for lunch or dinner in bowls.


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