tomato bisque shooters topped with grilled cheese triangles

Creating this tomato bisque shooter recipe

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.

tomato bisque shooters

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.

tomato bisque shooters with grilled cheese triangles

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!

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Grilled Cheese + Tomato Bisque Shooters

  • Author: Sarah Fennel
  • Yield: 8 shooters 1x
Scale

Ingredients

For the tomato bisque

  • 1 tablespoon olive oil
  • 1/2 large white onion, chopped fine
  • 1 shallot, diced
  • 4 carrots, shredded
  • 2 pounds Campari Tomatoes
  • 1 cup light cream
  • salt & pepper to taste

For the grilled cheese

  • 4 slices white bread
  • 2 tablespoons butter
  • 4 thick slices cheese of choice (I used a sharp cheddar)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!!

More easy soup recipes from Broma Bakery:

Thai Coconut Curry Soup

Golden Turmeric Carrot Ginger Soup

Dope Soup

Creamy Roasted Cauliflower Soup

Curried Butternut Squash Soup

This post was graciously sponsored by Sunset Grown. All opinions are 100% my own.

14 comments

Rakhee@boxofspice
Reply

Just as I was boozing up on your pumpkin pie shooters I noticed your latest post!!! Grilled cheese sandwiches (everyone around me knows that I am quite the cheese head these days!) with this tomato bisque. Oh my! I can’t wait to try these Sarah. They sound so delicious! <3

Erica
Reply

These are soooo cute!!! I love the triangles and this whole thing would go over so well at a med school party. That tomato bisque sounds dreamy.

Sarah | Broma Bakery
Reply

As the girlfriend of a med student, can concur. 🙂

Leah @ Grain Changer
Reply

Ummmm these might be the most adorable appetizers I have ever seen!

Sarah | Broma Bakery
Reply

Thank you Leah! They’re delish too 🙂

Medha @ Whisk & Shout
Reply

What cute little apps! That bisque sounds incredible 🙂

Gaby Dalkin
Reply

yep. this is the best thing i’ve seen this week. and you’re so right, nothing is ever as good as the first bite!!

Jennifer @ Seasons and Suppers
Reply

Love, love this idea. Two of my favourite things in petite form. Perfect for entertaining!

nicole (thespicetrain.com)
Reply

This idea is genius! None of the grilled cheese-eating and soup-spooning mess but all of the flavor, and elegance to boot. Love it, Sarah!

Lucia @ The Foodwright
Reply

Okay so I’m kind of obsessed with this tiny lil serving of grilled cheese + tomato soup idea and kind of want to make it for breakfast?? Looks AMAZE!

Sarah | Broma Bakery
Reply

Oh my goodness. That’s a brilliant idea.

Sabrina
Reply

These are adorable and look so yummy!

Sarah | Broma Bakery
Reply

Thank you Sabrina! They were so addicting!

Food Photographer | Omid
Reply

They look fantastic, great idea

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