Creamy Tomato Basil Bisque (Printer-Friendly)
Velvety tomato and basil bisque paired with golden grilled cheese sandwiches for a warm meal.
# What You'll Need:
→ Tomato Basil Bisque
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced
04 - 2 (28-ounce) cans 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 more 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
# How to Make It:
01 - Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes.
02 - Stir in minced garlic and sauté for 1 minute until fragrant.
03 - Add tomato paste and cook for an additional minute, stirring frequently.
04 - Add whole peeled tomatoes with their juice, vegetable broth, sugar, salt, black pepper, and red pepper flakes. Bring to a gentle simmer.
05 - Reduce heat and simmer uncovered for 20 minutes, stirring occasionally to meld flavors.
06 - Add fresh basil leaves. Purée the soup using an immersion blender or standard blender until smooth.
07 - Stir in heavy cream and adjust seasoning to taste. Keep bisque warm over low heat until ready to serve.
08 - Butter one side of each bread slice evenly.
09 - Place 4 slices of bread, buttered side down, on a preheated skillet over medium heat. Layer each with 2 slices cheddar and 1 slice mozzarella.
10 - Top with remaining bread slices, buttered side up. Grill each sandwich for 2 to 3 minutes per side until golden brown and cheese has melted.
11 - Cut sandwiches in half and serve immediately alongside the tomato basil bisque, garnished with extra fresh basil.
# Expert Advice:
01 -
- It tastes expensive and restaurant-quality but costs almost nothing and takes under an hour.
- The bisque is silky enough to feel indulgent, but the grilled cheese keeps it grounded and real.
- Everything comes together in one moment—that's when you know you've nailed it.
02 -
- Don't skip the minute of cooking tomato paste in oil—it removes that metallic taste canned tomatoes can sometimes have.
- If your cream curdles when you add it, your soup is too hot; stir it in slowly off the heat and it will be fine.
- The grilled cheese is done when the cheese is visibly melting out the sides, not when the bread stops moving in the pan.
03 -
- An immersion blender makes the bisque silky in seconds, but a regular blender works just as well if you blend in batches and let it cool slightly first.
- Butter the bread all the way to the edges—those crispy bits are what people remember.