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Tomato Basil Soup Shots

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A smooth, creamy, and flavorful tomato basil soup served in shot glasses for an elegant appetizer or party starter.

Ingredients

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  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 2 cups vegetable broth
  • 1/2 cup heavy cream (optional)
  • 1/2 cup fresh basil leaves
  • 1 tsp sugar (optional, to balance acidity)
  • Salt and black pepper to taste
  • Fresh basil leaves, for garnish

Instructions

  1. Heat olive oil in a large saucepan over medium heat.
  2. Add chopped onion and cook until softened, about 5 minutes.
  3. Stir in garlic and cook for another minute until fragrant.
  4. Add crushed tomatoes, vegetable broth, sugar (if using), salt, and pepper. Stir to combine.
  5. Bring to a boil, then reduce heat and simmer for 15–20 minutes.
  6. Stir in fresh basil leaves and cook for 2 more minutes.
  7. Use an immersion blender (or transfer to a blender) to puree until smooth.
  8. If desired, stir in heavy cream for a richer texture.
  9. Taste and adjust seasoning as needed.
  10. Pour soup into shot glasses, garnish with basil leaves, and serve warm.

Notes

  • For a vegan version, omit heavy cream or substitute with coconut milk.
  • Can be made ahead and reheated before serving.
  • Serve with mini grilled cheese bites for a classic pairing.

Nutrition

Keywords: tomato basil soup, soup shots, appetizer, party food, vegetarian

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