Tomato Basil Soup Shooters with Grilled Cheese-N-Bacon ParmCrisps

(Makes 8-10 Soup Shooters)


  • Ingredients for Tomato Basil Soup Shooters:
  • ½ cup olive oil
  • 1 tbsp turmeric
  • 1 tsp fresh thyme leaves
  • 1 large onion, peeled, and chopped in four halves
  • 2 cups water or broth (fat-free vegetable)
  • 2 lbs roma tomatoes, chopped in four halves
  • 4 garlic cloves, peeled and whole
  • 10 basil leaves, remove stems
  • Kosher salt and pepper to taste
  • * * *
  • Ingredients for Grilled Cheese-N-Bacon ParmCrisps:
  • 3.0 oz package of real bacon bits
  • ¾ oz (8 to 10) sharp cheddar cheese individually wrapped snack size bars/sticks
  • (8 to 10) toothpicks
  • (8 to 10) glass shooters
  • ParmCrisps (recipe used Basil Pesto Parmesan Crisps)
  • *Optional: additional fresh basil for garnishing purposes


  1. Pre-heat oven to 400 degrees.
  2. Place tomatoes, onion, garlic, thyme, and basil onto a shallow baking dish.
  3. Drizzle vegetables with olive oil and season with turmeric, salt and pepper.
  4. Bake for 40-45 minutes.
  5. Pour broth or water into food processor bowl or blender. Add roasted vegetables and blend until smooth or soup has desired consistency.
  6. Place soup in a medium-large soup pot and allow to simmer for an additional 5 minutes.
  7. Place an individual cheese bar and bacon bits in between two ParmCrisps (like a sandwich) and place onto a cookie sheet tray lined with parchment paper. Repeat process for the remaining cheese bars.
  8. Bake for 5 minutes, then carefully flip the grilled cheese-n-bacon ParmCrisps cracker and bake for an additional 5 minutes.
  9. Remove from oven and immediately insert a toothpick into the center of the ParmCrisps cracker. Set aside.
  10. Using a measuring cup fill the glass shooters with soup. Lay the grilled cheese-n-bacon ParmCrisps cracker on top of glass shooter. Repeat process for the remaining glass shooters. *Optional: Garnish with fresh basil if desired.
  11. Serve and enjoy!