Creamy Tomato Basil Bisque (Printable)

A velvety tomato and basil bisque served alongside golden grilled cheese sandwiches.

# What You Need:

→ Tomato Basil Bisque

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced
04 - 2 cans (28 ounces each) whole peeled tomatoes
05 - 2 cups vegetable broth
06 - 1 cup heavy cream
07 - 1 tablespoon tomato paste
08 - 1 teaspoon sugar
09 - 1 teaspoon salt, or to taste
10 - ½ teaspoon freshly ground black pepper
11 - ½ teaspoon crushed red pepper flakes (optional)
12 - ½ cup fresh basil leaves, plus additional for garnish

→ Grilled Cheese

13 - 8 slices sourdough or country white bread
14 - 4 tablespoons unsalted butter, softened
15 - 8 slices sharp cheddar cheese
16 - 4 slices mozzarella cheese

# Steps:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, approximately 5 minutes.
02 - Incorporate minced garlic and sauté for 1 minute until fragrant.
03 - Stir in tomato paste and cook for 1 minute to deepen flavor.
04 - Add whole peeled tomatoes with their juice, vegetable broth, sugar, salt, black pepper, and crushed red pepper flakes. Bring mixture to a simmer.
05 - Reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally to meld flavors.
06 - Incorporate fresh basil leaves. Blend soup until smooth using an immersion blender or by carefully transferring in batches to a blender.
07 - Stir in heavy cream and adjust seasoning as needed. Keep warm over low heat until serving.
08 - Butter one side of each bread slice evenly for grilling.
09 - Place four bread slices, buttered side down, onto a heated skillet over medium heat. Top each with two slices of cheddar and one slice of mozzarella cheese.
10 - Cover with remaining bread slices, buttered side up. Cook for 2 to 3 minutes per side until golden brown and cheese is melted.
11 - Cut sandwiches in half and serve hot alongside the bisque, garnished with extra fresh basil leaves.

# Expert Advice:

01 -
  • The bisque tastes like you simmered it all day, but it comes together in under an hour with mostly pantry staples.
  • Grilled cheese dipped in creamy tomato soup never gets old, and this version feels grown-up enough to serve to guests.
  • Its the kind of meal that warms you twice: once while cooking and again while eating.
02 -
  • Dont skip cooking the tomato paste before adding the liquids, that extra minute caramelizes it and adds serious depth.
  • If your soup tastes too acidic, add another half teaspoon of sugar instead of more salt.
  • Let the grilled cheese rest for thirty seconds before cutting or the cheese will ooze out everywhere.
03 -
  • Toast the bread lightly before buttering and grilling for extra crunch and structure.
  • Blend the soup longer than you think you need to, an extra thirty seconds makes it restaurant-smooth.
  • Grate your own cheese instead of buying pre-shredded, it melts better and tastes cleaner.

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