Creamy Tomato Basil Bisque (Printable)

Velvety tomato basil bisque paired with warm grilled cheese sandwiches, perfect for a cozy meal.

# What's Needed:

→ Tomato Basil Bisque

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced
04 - 2 cans (14.5 oz each) crushed tomatoes
05 - 2 cups vegetable broth
06 - 1 teaspoon sugar
07 - 1 teaspoon salt
08 - 1/2 teaspoon freshly ground black pepper
09 - 1/2 teaspoon dried oregano
10 - 1/2 teaspoon crushed red pepper flakes (optional)
11 - 1/2 cup heavy cream
12 - 1/4 cup fresh basil leaves, chopped, plus extra for garnish

→ Grilled Cheese

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

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 5 to 6 minutes until translucent. Add minced garlic and cook for an additional minute until fragrant.
02 - Stir in crushed tomatoes, vegetable broth, sugar, salt, black pepper, oregano, and red pepper flakes if using. Bring mixture to a simmer, cover, and cook for 20 minutes.
03 - Remove pot from heat. Add chopped fresh basil and puree the soup until smooth using an immersion blender or standard blender in batches.
04 - Return bisque to low heat. Stir in heavy cream and gently simmer for 5 minutes. Taste and adjust seasoning as desired.
05 - Butter one side of each bread slice. Place four slices buttered side down on a skillet heated over medium heat. Layer each with cheddar cheese slices, then top with the remaining bread slices, buttered side up.
06 - Cook grilled cheese sandwiches for 3 to 4 minutes per side until bread is golden and cheese is fully melted. Remove from skillet and slice diagonally.
07 - Ladle hot bisque into bowls, garnish with extra fresh basil, and serve with grilled cheese sandwiches on the side.

# Tips for Success:

01 -
  • The bisque is silky without being heavy, and the cream balances the tomatoes perfectly.
  • Grilled cheese made in a skillet gets crispier than any other method Ive tried.
  • Its a complete meal that feels like a hug on a cold day.
02 -
  • Dont blend the soup while its still on the heat, it can splatter and burn you.
  • If the soup tastes too sharp, add another half teaspoon of sugar instead of more salt.
  • Press down gently on the grilled cheese with a spatula while it cooks for even browning.
03 -
  • Toast the bread lightly before buttering if you want extra crunch.
  • Use a cast iron skillet for the grilled cheese, it holds heat evenly and gives the best crust.
  • If the soup thickens too much after sitting, thin it with a little extra broth or cream when you reheat.

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