Creamy Tomato Soup Shooters with Grilled Cheese Croutons

In a saucepan, sauté onion and garlic in a little olive oil (if desired) over medium heat until softened, about 5 minutes.

Add crushed tomatoes, vegetable broth, dried basil, dried oregano, sugar, salt, and pepper to the saucepan. Bring to a simmer and cook for 20 minutes, stirring occasionally.

While the soup simmers, prepare the grilled cheese croutons: Butter one side of each slice of bread. Place one slice of bread, butter-side down, in a skillet or griddle over medium heat. Top with cheddar cheese and the other slice of bread, butter-side up.

Grill until golden brown and the cheese is melted, about 2-3 minutes per side. Remove from skillet and let cool slightly.

Once the soup has simmered, use an immersion blender to blend until smooth. Alternatively, carefully transfer the soup to a regular blender (in batches if necessary) and blend until smooth. Be careful when blending hot liquids.

Stir in the heavy cream and adjust seasoning as needed.

Cut the grilled cheese into small cubes to create croutons.

Pour the tomato soup into shooter glasses or small bowls. Top with grilled cheese croutons and serve immediately.