Creamy Tomato Basil Bisque (Printable)
Velvety tomato bisque with fresh basil served alongside golden, crispy grilled cheese slices.
# 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
# How-To Steps:
01 - Heat olive oil in a large pot over medium heat. Add diced onion and cook for 5 to 6 minutes until translucent. Stir in minced garlic and cook for 1 minute until fragrant.
02 - Add crushed tomatoes, vegetable broth, sugar, salt, black pepper, oregano, and crushed red pepper flakes. Bring to a simmer, cover, and cook for 20 minutes.
03 - Remove from heat and stir in fresh basil leaves. Puree the mixture until smooth using an immersion blender or regular blender in batches.
04 - Return the bisque to low heat. Stir in heavy cream and gently simmer for 5 minutes. Adjust seasoning as needed.
05 - Butter one side of each bread slice.
06 - Place four slices of bread, buttered side down, on a skillet over medium heat. Top each with cheddar cheese slices, then cover with remaining bread slices, buttered side up.
07 - Cook for 3 to 4 minutes per side until the bread is golden brown and the cheese is melted. Remove from skillet and slice diagonally.
08 - Ladle hot bisque into bowls, garnish with extra fresh basil, and serve grilled cheese sandwiches alongside.
# Expert Advice:
01 -
- The soup comes together in under an hour, and the smooth, luxurious texture makes you feel like you've accomplished something quietly impressive.
- Pairing it with grilled cheese transforms a simple meal into something that tastes like it was meant to be together, the way crispy bread and melted cheese balance velvety tomato.
- It's the kind of recipe that adapts to whatever's in your pantry—swap cheeses, add heat, stretch the broth if you're feeding extra people last minute.
02 -
- Blending hot soup can be dangerous if you're not careful; either use an immersion blender in the pot or let the soup cool slightly before blending in batches with the lid partially off.
- Don't add the cream until the very end, or extended cooking will break down the milk solids and the soup will taste separated instead of smooth.
- Medium heat for the grilled cheese is not optional—high heat burns the bread before the cheese melts, and low heat means soggy bread with gooey cheese, which sounds good until you realize it's not crispy anywhere.
03 -
- Don't skip the immersion blender even if you think you might like a chunky soup—the silky texture is what makes this a bisque instead of just tomato soup, and it's what people remember.
- Butter the bread generously; this is not the moment for restraint, because crispy edges are what make grilled cheese worth eating.