Creamy Tomato Basil Bisque (Printable View)

Velvety tomato basil soup paired with golden grilled cheese for a cozy, flavorful meal.

# Ingredient List:

→ Tomato Basil Bisque

01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced
04 - 2 cans whole peeled tomatoes (28 ounces each)
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 Prepare:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes.
02 - Add minced garlic and sauté for 1 minute until fragrant. Stir in tomato paste and cook for an additional minute.
03 - Add canned tomatoes with their juices, vegetable broth, sugar, salt, black pepper, and crushed red pepper flakes. Bring mixture to a simmer.
04 - Reduce heat and simmer uncovered for 20 minutes, stirring occasionally.
05 - Add fresh basil leaves. Use an immersion blender or transfer soup in batches to a blender; puree until smooth.
06 - Stir in heavy cream and adjust seasoning as needed. Keep warm over low heat.
07 - Butter one side of each bread slice.
08 - Place 4 slices of bread, buttered side down, on a skillet over medium heat. Layer each with 2 slices sharp cheddar and 1 slice mozzarella cheese.
09 - Top with remaining bread slices, buttered side up. Cook 2–3 minutes per side until golden brown and cheese is melted.
10 - Cut sandwiches in half and serve hot alongside the bisque, garnished with additional fresh basil.

# Expert Suggestions:

01 -
  • Smooth, silky bisque that tastes like it took hours but comes together in under an hour.
  • The grilled cheese isn't just a side—it's the whole point, crispy outside and molten inside.
  • One pot of soup feeds four people generously, perfect for weeknight dinners or unexpected guests.
  • Basil makes it taste fresh and restaurant-quality without any fussiness.
02 -
  • Don't skip blending the soup completely—that smooth, velvety texture is what separates bisque from regular tomato soup, and it's everything.
  • The soup will taste thin or too acidic until you add the cream and let the salt do its job; trust the process and taste as you go.
  • Medium heat on the grilled cheese is non-negotiable—high heat browns the outside before the cheese melts, leaving you with a crunchy sandwich and a cold cheese center.
  • Tear basil by hand instead of cutting it; a knife bruises the leaves and they turn black within minutes.
03 -
  • If your soup breaks and the cream separates, don't panic—whisk in a tablespoon of cornstarch mixed with cold water to bring it back together.
  • Save the last 2 tablespoons of whole basil leaves to tear and drop on top of each bowl just before serving; that fresh basil on top tastes completely different from the basil cooked into the soup.
  • Sharp cheddar matters way more than mozzarella here; the tang is what makes the grilled cheese feel sophisticated instead of just melted.

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