Creamy Tomato Basil Bisque with Grilled Cheese (Printable)
Velvety tomato soup with fresh basil and cream, paired with golden grilled cheese sandwiches.
# What You Need:
→ Tomato Basil Bisque
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 2 garlic cloves, minced
04 - 1 carrot, peeled and diced
05 - 1 celery stalk, diced
06 - 2 (14 ounce) cans crushed tomatoes
07 - 2 cups vegetable broth
08 - 1 teaspoon sugar
09 - 1 teaspoon salt, plus more to taste
10 - ½ teaspoon freshly ground black pepper
11 - 1 teaspoon dried oregano
12 - ½ cup fresh basil leaves, chopped, plus extra for garnish
13 - ¾ cup heavy cream
→ Grilled Cheese
14 - 8 slices sourdough or country bread
15 - 4 tablespoons unsalted butter, softened
16 - 8 ounces sharp cheddar cheese, grated
17 - 4 ounces mozzarella cheese, grated
# How-To:
01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrot, and celery; sauté for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add crushed tomatoes, vegetable broth, sugar, salt, pepper, and dried oregano. Bring to a simmer, cover, and cook for 20 minutes, stirring occasionally.
04 - Remove from heat and add chopped fresh basil. Use an immersion blender to purée the soup until smooth, or transfer in batches to a countertop blender.
05 - Stir in heavy cream. Taste and adjust seasoning as needed. Keep warm on low heat.
06 - Butter one side of each bread slice. Place grated cheddar and mozzarella cheese on the unbuttered side of four slices; top with remaining bread, buttered side facing outward.
07 - Heat a skillet or griddle over medium heat. Cook sandwiches for 3 to 4 minutes per side until bread is golden brown and cheese is fully melted.
08 - Pour hot bisque into bowls and garnish with fresh basil. Serve alongside grilled cheese sandwiches.
# Expert Tips:
01 -
- The combination of sharp cheddar and mozzarella creates stretchy, photo-worthy cheese pulls that will make even the pickiest eaters at your table lean in with interest.
- This soup actually tastes better the next day, so your lunch tomorrow will become something you think about while trying to fall asleep tonight.
02 -
- If your grilled cheese is burning before the inside melts, your heat is too high, cover the pan with a lid for 30 seconds to help the cheese melt faster without scorching the bread.
- Adding a tiny pinch of baking soda to the soup can neutralize the acidity of the tomatoes if youre sensitive to that, but add it before the cream to avoid curdling.
03 -
- Grate your own cheese rather than using pre-shredded bags, as the anti-caking agents in packaged cheese can prevent that gloriously gooey melt we all crave.
- If you have an extra few minutes, butter the bread slices and place them butter-side down in a cold pan, then build your sandwich and turn on the heat, allowing everything to warm gradually for the most evenly golden exterior.