Tomato and Truffle Popcorn Soup Shooters

  • Level: Easy
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 6 to 8 servings
Save Recipe


2 tablespoons unsalted butter

1 celery stalk, chopped 

1 small carrot, chopped 

1 large shallot, chopped 

2 cloves garlic, chopped 

Kosher salt 

1 1/2 tablespoons tomato paste

2 teaspoons all-purpose flour

1 15-ounce can whole peeled tomatoes, crushed by hand

1 1/2 cups low-sodium chicken broth

1/4 cup heavy cream 

2 tablespoons truffle oil

2 cups buttered popcorn

1 cup grated truffle pecorino cheese (about 3 ounces)


  1. Melt the butter in a large heavy-bottomed pot over medium-high heat. Add the celery, carrot, shallot and garlic; season with 1/2 teaspoon salt. Cook, stirring, until the vegetables are softened, about 5 minutes. Add the tomato paste and cook, stirring to coat, 1 minute. Sprinkle in the flour and stir until incorporated. Stir in the crushed tomatoes and chicken broth. Bring to a boil, then reduce the heat to medium low and simmer until the vegetables are very soft, about 20 minutes.
  2. Working in small batches, puree the soup in a blender until smooth. Return to the pot over low heat; stir in the heavy cream and truffle oil.
  3. Pour the soup into shot glasses or small cups; top with the popcorn and cheese. Photograph by Ralph Smith
  4. Stovetop Popcorn
  5. Heat 1/4 cup vegetable oil with a few popcorn kernels in a large pot over medium heat until one kernel pops. Add 3/4 cup popcorn kernels and cover the pot; cook, shaking the pot occasionally, until the popping subsides. Makes 12 to 16 cups popcorn.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Best Tomato Soup Ever

Roasted Tomato Basil Soup

Roasted Tomato Soup

Cream of Fresh Tomato Soup

Quick Creamy Tomato Soup

Tomato Soup with Grilled Cheese Croutons

Easy Tomato Soup and Grilled Cheese Croutons

Cowboy Chopped Salad