Creamy Tomato Basil Bisque (Printable Version)
Velvety tomato soup with fresh basil and cream, served alongside golden grilled cheese sandwiches for comfort food perfection.
# What You'll Need:
→ Tomato Basil Bisque
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 2 garlic cloves, minced
04 - 1 carrot, peeled and diced
05 - 1 celery stalk, diced
06 - 2 (14-ounce) cans crushed tomatoes
07 - 2 cups vegetable broth
08 - 1 teaspoon sugar
09 - 1 teaspoon salt, plus more to taste
10 - ½ teaspoon freshly ground black pepper
11 - 1 teaspoon dried oregano
12 - ½ cup fresh basil leaves, chopped, plus extra for garnish
13 - ¾ cup heavy cream
→ Grilled Cheese Sandwiches
14 - 8 slices sourdough or country bread
15 - 4 tablespoons unsalted butter, softened
16 - 8 ounces sharp cheddar cheese, grated
17 - 4 ounces mozzarella cheese, grated
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrot, and celery; sauté for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add crushed tomatoes, vegetable broth, sugar, salt, pepper, and oregano. Bring to a simmer, cover, and cook for 20 minutes, stirring occasionally.
04 - Remove from heat. Add chopped basil. Use an immersion blender to purée the soup until smooth, or transfer in batches to a countertop blender.
05 - Stir in heavy cream. Taste and adjust seasoning as needed. Keep warm on low heat.
06 - Butter one side of each bread slice. Place grated cheddar and mozzarella on the unbuttered side of four slices; top with remaining bread, buttered side out.
07 - Heat a skillet or griddle over medium heat. Cook sandwiches for 3 to 4 minutes per side until bread is golden brown and cheese is fully melted.
08 - Serve hot bisque garnished with fresh basil alongside grilled cheese sandwiches.
# Expert Advice:
01 -
- The soup achieves that perfect balance between brightness and richness without hours of simmering, letting you feel like a culinary wizard on even your most exhausted weeknights.
- Every bite of crispy, butter-toasted sourdough dipped into the creamy bisque creates that magical moment when you close your eyes and actually sigh out loud.
02 -
- Adding just a teaspoon of sugar balances the acidity in the tomatoes without making the soup sweet - I learned this after a particularly tangy batch made my five-year-old nephew pucker his face dramatically.
- Grating the cheese rather than using slices creates that perfect melt where every bite has a uniform distribution of gooey goodness, a technique I stumbled upon after running out of sliced cheese one desperate evening.
03 -
- Use a serrated knife to cut your grilled cheese into triangles rather than rectangles - the pointed edge becomes the perfect scoop for dipping into the bisque without getting your fingers messy.
- If youre feeling ambitious, swirl a tablespoon of pesto into each bowl of soup just before serving for a beautiful presentation and flavor boost that makes everyday dinner feel restaurant-worthy.