Heat a medium saucepan over medium-low heat and add the butter. Add in the shallots and garlic, cooking until soft and slightly golden and stirring occasionally, about 8 to 10 minutes. Stir in the tomato paste and cook for another 5 minutes. Add in the tomatoes, sherry, chicken stock, brown sugar, basil, salt and pepper, then bring the mixture to a boil. Reduce to a simmer and cook for 20 minutes.
Transfer the soup to a high-powered blender and carefully blend until pureed. Transfer back to the pot over low heat. Right before serving, stir in the heavy cream. Taste and season additionally with salt and pepper if needed – it might, depending on your tomatoes. To serve, drizzle the soup with the extra cream and garnish with chives.
grilled cheese sticks
Spread the outsides of the bread with the softened butter. Heat a large griddle or skillet over medium-low heat. Toss the fontina and gruyere and parm together, then fill the sandwiches with the cheese, topping the bread with a slice buttered-side up. Cook the sandwiches until golden on both sides, about 5 to 6 minutes per side, and the cheese is melted. Let them cool slightly, then slice into “sticks” with a serrated knife. Serve with the soup shooters.
[To make the softened brown butter, I just brown the butter before hand and allow it to completely come to room temperature.]