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!!