Teacup Soup with Snowman Sandwiches

Ingredients

tomato soup

¼ cup olive oil
1 large onion, coarsely chopped
1 tbsp minced garlic
2 (14-oz) cans whole peeled Italian tomatoes with juice
2 ½ cups chicken stock
3 tbsp tomato paste
? tsp ground nutmeg
1 cup whole milk sea salt and freshly cracked black pepper

Directions

1 In a large stockpot, heat the olive oil over medium heat. Add onion and sauté until translucent, 3 to 5 minutes. Add garlic and sauté for about 1 minute.

2 Add the tomatoes, stock, tomato paste and nutmeg. Bring to boil, reduce the heat, and allow it to simmer uncovered until the flavours meld together, 30 to 40 minutes.

3 Working in batches, place the soup into a blender and purée. Pour the puréed soup into the stockpot, and add the milk. Bring it to a simmer over low heat. Season with salt and pepper to taste. Pour into 6 decorative teacups and serve. If made ahead, reheat in a large pot over medium heat, stirring for 5 minutes until hot.

Chef’s Tip: Use any large cookie cutter to make your own gourmet grilled cheese.