Creamy Tomato Basil Bisque (Printable)

Velvety tomato basil bisque complemented by golden grilled cheese sandwiches for a comforting dish.

# 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 with juice
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 Sandwiches

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, approximately 5 minutes.
02 - Incorporate minced garlic and sauté for 1 minute until fragrant.
03 - Stir in tomato paste and cook for another minute to develop flavor.
04 - Add canned tomatoes with their juice, vegetable broth, sugar, salt, black pepper, and optional red pepper flakes. Bring mixture to a simmer.
05 - Reduce heat and simmer uncovered for 20 minutes, stirring occasionally.
06 - Add fresh basil leaves and puree the soup with an immersion blender or in batches using a countertop blender until smooth.
07 - Stir in heavy cream and adjust seasoning as needed. Keep warm over low heat.
08 - Butter one side of each bread slice.
09 - Place 4 slices of bread, buttered side down, on a skillet over medium heat. Top each with 2 slices cheddar and 1 slice mozzarella.
10 - Cover with remaining bread slices, buttered side up. Cook for 2 to 3 minutes per side until bread is golden brown and cheese is melted.
11 - Cut sandwiches in half and serve hot alongside the bisque, garnished with additional fresh basil.

# Expert Tips:

01 -
  • The soup tastes like pure comfort, silky and tangy, without any pretense or fuss.
  • Grilled cheese and tomato soup is a pairing that just works, and homemade soup elevates it from nostalgic to genuinely special.
  • You can have this entire meal on the table in under an hour, which means weeknight dinners that feel indulgent.
02 -
  • Never skip the simmering step; rushing it means you're cooking tomatoes instead of developing them into something deeper.
  • If your soup breaks and the cream curdles, it's usually because the heat was too high; lower the temperature and stir gently, and it usually recovers.
  • The immersion blender is worth having just for this recipe; it gives you control over texture and lets you stop when you want it velvety instead of baby-food smooth.
03 -
  • The cream must go in after the blending is done; if you blend cream with hot tomatoes, they can separate and the soup will taste grainy.
  • Taste your soup before serving and adjust the seasoning; you're looking for a balance where you can taste tomato, basil, and cream equally, none overpowering the others.

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