Creamy Tomato Basil Bisque (Printable Version)
Velvety tomato basil bisque complemented by crispy grilled cheese soldiers for dipping.
# What You'll Need:
→ Tomato Basil Bisque
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, finely chopped
03 - 2 garlic cloves, minced
04 - 2 cans (14 ounces each) crushed tomatoes
05 - 2 cups vegetable broth
06 - 1 tablespoon tomato paste
07 - 1 teaspoon sugar
08 - 1/2 teaspoon salt, plus more as needed
09 - 1/4 teaspoon freshly ground black pepper
10 - 1/2 cup heavy cream
11 - 1/3 cup fresh basil leaves, chopped, plus extra for garnish
→ Grilled Cheese Soldiers
12 - 8 slices rustic white or sourdough bread
13 - 4 tablespoons unsalted butter, softened
14 - 8 slices sharp cheddar cheese or cheese of choice
# How to Make It:
01 - Heat olive oil in a large saucepan over medium heat. Add finely chopped onion and cook until translucent, about 5 minutes.
02 - Stir in minced garlic and cook until fragrant, approximately 1 minute.
03 - Add crushed tomatoes, vegetable broth, tomato paste, sugar, salt, and black pepper. Stir well and bring to a simmer.
04 - Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
05 - Remove from heat and stir in chopped basil. Purée the mixture using an immersion blender or countertop blender until smooth.
06 - Return soup to low heat, stir in the heavy cream, and warm gently. Adjust seasoning to taste and keep warm.
07 - Spread softened butter evenly on one side of each bread slice.
08 - Place 4 slices of bread, buttered side down, on a skillet over medium heat. Top each with 2 cheese slices and cover with the remaining bread slices, buttered side up.
09 - Cook sandwiches until golden brown and cheese is melted, approximately 3–4 minutes per side.
10 - Remove sandwiches from skillet and allow to cool for 1 minute. Slice each into 3–4 strips suitable for dipping.
11 - Ladle bisque into bowls, garnish with additional basil leaves, and serve alongside grilled cheese soldiers.
# Expert Tips:
01 -
- It tastes like a restaurant soup but comes together in under an hour with pantry staples.
- The grilled cheese soldiers turn this from soup into a complete, satisfying meal that feels almost playful to eat.
- You can make it vegetarian or vegan without sacrificing any creaminess or depth of flavor.
02 -
- Don't skip blending the soup, the texture is what makes this feel restaurant quality rather than canned.
- Adding cream off the heat keeps it from breaking or becoming grainy, a mistake I learned the hard way.
- Your cheese matters more than you'd think, sharp cheddar holds up to the acidity of the tomato in a way mild cheese just doesn't.
03 -
- Soften your butter before you start cooking the grilled cheese, it spreads evenly and cooks more uniformly.
- Medium heat is your friend for grilled cheese, anything higher risks burning the outside before the cheese melts inside.