Step 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.

Step 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.

Step 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.

Step 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.

Step 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!!