Creamy Tomato Basil Bisque (Printable Version)
A luscious tomato basil bisque paired with crispy grilled cheese sandwiches for a cozy 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 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
# Step-by-Step:
01 - Heat olive oil in a large pot over medium heat. Add diced onion and cook 5 to 6 minutes until translucent. Add minced garlic and sauté 1 minute until fragrant.
02 - Incorporate crushed tomatoes, vegetable broth, sugar, salt, black pepper, oregano, and optional red pepper flakes. Bring to a simmer, cover, and cook for 20 minutes.
03 - Remove from heat and stir in chopped basil. Puree bisque 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. Adjust seasoning to taste.
05 - Butter one side of each bread slice. Heat a skillet over medium heat. Place 4 slices buttered side down, layer with cheddar, and top with remaining bread slices buttered side up.
06 - Cook sandwiches 3 to 4 minutes on each side until golden brown and cheese is melted. Remove from heat and slice diagonally.
07 - Ladle hot bisque into bowls and garnish with extra basil leaves. Serve grilled cheese sandwiches on the side.
# Expert Advice:
01 -
- The bisque comes together in under an hour, leaving you with time to actually sit down and enjoy it instead of being stuck in the kitchen.
- That moment when cream meets hot tomato soup creates this silky texture that feels indulgent without any fuss.
- Pairing it with a perfectly crispy grilled cheese means you get that satisfying contrast of creamy and crunchy in every bite.
02 -
- If you skip the blending step and leave your soup chunky, it won't have that signature bisque texture—immersion blending is non-negotiable here.
- Heavy cream curdles if you add it to a soup that's boiling, so always return to low heat before pouring it in slowly.
- Grilled cheese is absolutely best made fresh right before serving; the butter-toasted bread loses its crispy magic after sitting.
03 -
- Use an immersion blender instead of a regular blender to avoid the hassle of transferring hot soup in batches, and you'll spend less time cleaning up.
- Soften your butter at room temperature before spreading it on bread—cold butter tears the bread and creates uneven browning.