Creamy Tomato Basil Bisque with Grilled Cheese (Printable View)
Silky tomato bisque with fresh basil and cream, served with crispy grilled cheese sandwiches—the ultimate cozy comfort meal.
# 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 - 0.5 teaspoon freshly ground black pepper
11 - 1 teaspoon dried oregano
12 - 0.5 cup fresh basil leaves, chopped, plus extra for garnish
13 - 0.75 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 Steps:
01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrot, and celery; sauté for 5 minutes until vegetables are softened and translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant, ensuring it does not brown.
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 basil. Using an immersion blender, puree the soup until completely smooth, or transfer in batches to a countertop blender for processing.
05 - Stir in heavy cream and taste to adjust seasoning as needed. Keep warm on low heat until ready to serve.
06 - While soup simmers, butter one side of each bread slice. Layer grated cheddar and mozzarella cheeses on the unbuttered side of four slices; top with remaining bread slices, buttered side facing outward.
07 - Heat a skillet or griddle over medium heat. Cook sandwiches for 3 to 4 minutes per side until bread achieves golden-brown color and cheese is fully melted.
08 - Ladle hot bisque into bowls and garnish with fresh basil. Serve alongside grilled cheese sandwiches immediately.
# Expert Advice:
01 -
- The soup actually tastes better the next day, making it your secret weapon for stress-free entertaining or meal prep.
- That moment when you dip the corner of your grilled cheese into the bisque creates a flavor combination so comforting it feels like a warm hug from someone who truly gets you.
02 -
- The first time I made this, I rushed the vegetable softening step and ended up with slightly crunchy bits in my supposedly smooth soup.
- Adding just a pinch of baking soda to the tomatoes can neutralize acidity if you find the soup too tangy, something I learned after a particularly acidic batch made my daughter pucker.
03 -
- Grate your cheese from blocks rather than using pre-shredded varieties which contain anti-caking agents that prevent that glorious melty texture in your grilled cheese.
- Let the soup cool for about 5 minutes before adding the cream to prevent any risk of it curdling—a lesson I learned the hard way during a dinner party.