📖 Instructions

1. Preheat your oven to 375°F (190°C). This is crucial for perfectly baked sliders; otherwise you might end up with sad little buns.
2. In a medium-sized saucepan, combine one (28-ounce) can of crushed tomatoes, 1 cup of heavy cream (or half-and-half for a lighter version – trust me, it's still delicious!), 1 teaspoon of sugar (to balance the acidity, a little sweetness goes a long way!), 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Give it a good stir.
3. Bring the mixture to a simmer over medium heat. Reduce heat to low and let it gently simmer for about 10 minutes, or until slightly thickened. Stir occasionally to prevent sticking. Don't rush this step—the simmering will make the difference between bland soup and seriously flavorful soup!
4. While the soup simmers, prep your slider buns. Lightly butter the tops of the mini buns. If you're feeling fancy, you can brush on a little garlic butter instead for extra yumminess.
5. Once your soup has finished simmering, taste it and adjust seasoning if needed. Add a pinch more salt, pepper, or even a dash of Worcestershire sauce if you're feeling adventurous.
6. Spoon the creamy tomato soup generously into each slider bun. Don't be shy; fill those bad boys up!
7. Top each slider with a slice of mozzarella cheese. You could also use provolone or any cheese you like really.
8. Place the sliders onto a baking sheet and bake for 12-15 minutes, or until the cheese is melted and bubbly and the buns are lightly golden brown. Keep a close eye on them – ovens can vary wildly!
9. Remove from the oven and let them cool for a minute or two before serving. Enjoy immediately for the best experience!