Awesome appetizer idea: Spicy tomato soup shooters [Recipe]


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Vegetarian-friendly and super flavorful, this no-fuss yet impressive snack is perfect for holiday parties! For more recipes, visit MealsOnHeelsByMindy.com.

Prepared in 25 minutes or less


  • 2 32-ounce cans whole organic tomatoes in juice
  • 1 large yellow onion, peeled and coarsely chopped 
  • 2 garlic cloves, peeled and minced
  • 1 teaspoon finely chopped Jalapeno, including seeds 
  • 2 teaspoons fresh minced ginger
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon ground cumin
  • 2-1/4 cups low-sodium chicken stock, approximately 18 ounces
  • 1 tablespoons sugar 
  • 2 teaspoons salt and fresh ground pepper to taste
  • Chopped hard-boiled eggs and fresh chives for garnish



  1. Drain 1 can of the organic tomatoes. Add drained tomatoes to remaining canned tomatoes with their juice into a food processor. Puree. Set aside.

  2. Heat a 4-quart pot over medium heat. Cook onion, garlic, jalapeno, ginger and olive oil. Stir frequently and cook until onion is softened, approximately 6 to 8 minutes. Add ground cumin. Stir.

  3. Gently pour in pureed tomatoes and chicken stock. Add sugar, salt and pepper. Simmer for 20 minutes, uncovered.

  4. Slowly blend soup in 3 batches in a food processor until smooth. Over a large bowl, pour soup over a sieve, discarding any seeds.

  5. Pour smooth tomato soup into shooter glasses. Garnish with chopped hard-boiled eggs and fresh chopped chives.