Place tomatoes, stock, celery and onion in a large saucepan. Bring to a boil. reduce heat and simmer uncovered for at least 30 minutes until vegetables are tender.
Add wine and basil and continue cooking about 15 minutes to incorporate flavors.
Puree with an immersion blender or cool slightly and puree in small batches using a conventional blender.
Pour into shooter glasses and garnish with a basil sprig. Serve with grilled cheese squares.
Recipe by Cindy's Recipes and Writings at https://www.cindysrecipesandwritings.com/tomato-basil-soup-shooters-sundaysupper/