Creamy Tomato Basil Bisque (Printable Version)

Velvety tomato and basil soup with golden grilled cheese sandwiches for a cozy meal.

# What You 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 extra 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:

01 - Heat olive oil in a large pot over medium heat and cook diced onion until softened, about 5 minutes.
02 - Add minced garlic and sauté for 1 minute until fragrant, then stir in tomato paste and cook for an additional minute.
03 - Add whole peeled tomatoes with juice, vegetable broth, sugar, salt, black pepper, and red pepper flakes; bring to a simmer.
04 - Reduce heat and simmer uncovered for 20 minutes, stirring occasionally.
05 - Add fresh basil leaves and puree bisque until smooth using an immersion blender or countertop blender in batches.
06 - Stir in heavy cream, adjust seasoning as needed, and keep warm over low heat.
07 - Butter one side of each bread slice thoroughly.
08 - Place 4 slices of bread, buttered side down, on a heated skillet; top each with 2 cheddar slices and 1 mozzarella slice.
09 - Cover with remaining bread slices, buttered side up; cook 2 to 3 minutes per side until golden and cheese melts.
10 - Cut sandwiches in half and serve hot alongside the bisque, garnished with extra basil.

# Expert Tips:

01 -
  • The bisque tastes like you spent hours on it, but it comes together in under an hour without any fuss.
  • Fresh basil at the end transforms the whole thing from ordinary tomato soup into something that feels restaurant-worthy at home.
  • Grilled cheese and tomato soup is basically the comfort food holy pairing, and this version elevates both without complicating either.
02 -
  • Don't skip blending the soup completely smooth; any chunks of tomato that get past the blender will remind you of that mistake with every spoonful.
  • Add the cream after the soup is finished cooking and blended, never before, or you'll risk it breaking and turning grainy.
  • Medium heat for the grilled cheese is non-negotiable—too high and the bread burns before the cheese melts, too low and you end up with pale bread and cold cheese in the middle.
  • Soften your butter before spreading so you don't tear the bread trying to coat it evenly.
03 -
  • Use an immersion blender if you have one because it's faster, safer, and less messy than transferring hot soup between containers.
  • The secret to perfect grilled cheese is patience—let each side cook without fidgeting, and resist the urge to press down on the sandwich with your spatula because that squeezes the butter out instead of trapping it for toasting.

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