I’m obsessed with small bite appetizers. As a self-proclaimed taster, a shooter is the liquid equivalent of “can I have a bite of that?” Because let’s be real, nothing is as good as the first bite.
These tomato bisque and grilled cheese shooters are what I am proud to say is the best tomato bisque I’ve ever made. And it’s SO easy. All were talking is onion, shallot, carrot, tomato, and cream. Light cream. Because we like to save some calories for brownies. These shooters are perfect for a crowd. They can be made ahead of time and quickly reheated as your guests arrive. Then top with a triangle of grilled cheesy goodness and you’re ready to party!
They’re perfect for the holidays when there are so many dishes around that all you want is one bite of everything. Plus, I’ve intentionally made the recipe so you have more tomato bisque leftover. You know, for seconds. Though if you aren’t a fan of leftovers, you can always halve the recipe. But who am I kidding, everyone loves leftovers.
How to make tomato bisque
If anything about this recipe makes you nervous, I’m assuming it’s the tomato bisque since most of us have been making and inhaling grilled cheese sandwiches since we were kids. Making homemade tomato bisque is crazy easy and requires very few ingredients. The basic steps for making tomato bisque (aka fancy tomato soup) are as follows:
Sauté the veggies — In a large saucepan, sauté the onion and shallots until translucent. Then, add in shredded carrots and a healthy pinch of salt and continue cooking for a few more minutes. Roughly chop the tomatoes and throw those in as well, cooking until they’re softened.
Add the cream and simmer — Once the veggies are all softened and cooked down, add in the cream and bring the bisque to a boil. Turn the heat down and let the tomatoey goodness simmer for 30 minutes.
Blend and serve — After 30 minutes, transfer the tomato bisque to a blender and mix until smooth. Alternately, you can use an immersion blender if you’re lucky enough to own one. If you want a really smooth tomato bisque, strain the soup through a fine mesh sieve to remove any lumps before serving.
I’m super excited to be partnering with Sunset Grown for this post. As part of my 12 Days Of Giveaways, they’re generously gifting a holiday basket of produce to one lucky Broma fan! Click here to enter the giveaway in Instagram. Good luck!
4 thick slices cheese of choice (I used a sharp cheddar)
In a large saucepan over medium-low heat, cook the onions and shallots in 1 tablespoon olive oil until translucent. Add in shredded carrots and a pinch of salt, cooking for an addition 3-4 minutes, until the carrots have softened and the onions are golden brown.
Roughly chop the tomatoes into cubes, then cook until soft, about 3 more minutes. Pour in the cream and season with salt and pepper. Turn heat to a simmer, cover, and cook for 30 minutes.
After 30 minutes, transfer the bisque to an electric mixer (be careful, it’s hot!) and mix until pureed. Strain the bisque through a fine mesh sieve to remove any lumps. Allow to cool slightly while you grill the cheese.
Butter one side of each slice of bread. Don’t be stingy– this will give the bread a gorgeous golden crisp. In a large saucepan over low heat, place each slice butter side down. Top each slice with a slice of cheese, then allow to cook for 5 minutes, or until each slice is golden brown. Assemble two slices together, then remove crusts and cut into triangles.
Pour the bisque into 2 ounce shot glasses, then top with triangles of grilled cheese. You will have about a pint of bisque left over– do with it what you please!!