Creamy Tomato Basil Bisque (Print Version)
Velvety tomato basil bisque paired with crispy grilled cheese for a comforting 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 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
# Preparation Steps:
01 - Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 5 to 6 minutes. Add minced garlic and cook for an additional minute until fragrant.
02 - Combine crushed tomatoes, vegetable broth, sugar, salt, black pepper, oregano, and optional red pepper flakes in the pot. Bring to a simmer, cover, and cook gently for 20 minutes.
03 - Remove pot from heat and stir in chopped basil. Puree the soup using an immersion blender or carefully in batches with a blender until smooth.
04 - Return soup to low heat, stir in heavy cream, and simmer gently for 5 minutes. Adjust seasoning to taste.
05 - Butter one side of each bread slice with softened unsalted butter.
06 - Place four bread slices, buttered side down, on a preheated skillet over medium heat. Top each with a slice of cheddar cheese and cover with remaining bread slices, buttered side up. Cook 3 to 4 minutes per side until bread is golden brown and cheese is melted.
07 - Ladle the hot bisque into bowls and garnish with extra fresh basil. Slice the grilled cheese sandwiches diagonally and serve alongside.
# Expert Advice:
01 -
- It comes together in under an hour, which means you can feed people without spending your whole evening in the kitchen.
- The basil keeps it tasting fresh and bright instead of heavy, even though it's completely indulgent.
- Grilled cheese dunking is scientifically proven to make any soup taste better.
02 -
- If you skip the sugar, the soup will taste sharp and one-dimensional; that teaspoon is your secret weapon for rounding out the acidity.
- Don't overblend the basil before adding it to the soup, or you'll lose that fresh green color and end up with something that tastes bruised.
- Butter your bread while it's still slightly warm so it soaks in and crisps better; cold butter just sits on top.
03 -
- Toast your bread slices in the butter before assembling so the cheese melts faster and the bread crisps without burning.
- Fresh basil added at the end keeps its color and brightness; dried basil gets lost in the heat, so don't substitute.