Creamy Tomato Basil Bisque (Printable)

A creamy blend of tomato and basil served with crispy grilled cheese for a cozy dish.

# 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 Sandwiches

13 - 8 slices sourdough or country-style bread
14 - 8 slices sharp cheddar cheese
15 - 4 tablespoons unsalted butter, softened

# Steps:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and cook for 5–6 minutes until translucent. Add minced garlic and sauté for 1 minute until fragrant.
02 - Add crushed tomatoes, vegetable broth, sugar, salt, black pepper, oregano, and optional red pepper flakes. Bring to a simmer, cover, and cook for 20 minutes.
03 - Remove from heat and stir in fresh chopped basil. Puree the mixture until smooth using an immersion blender or in batches using a blender.
04 - Return the bisque 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. Place 4 slices, buttered side down, on a skillet over medium heat. Top with cheddar cheese slices, then cover with remaining bread slices, buttered side up.
06 - Cook sandwiches for 3–4 minutes per side until the bread is golden brown and cheese is melted. Remove from heat and slice diagonally.
07 - Ladle the hot bisque into bowls and garnish with extra basil. Serve grilled cheese sandwiches alongside.

# Expert Tips:

01 -
  • This bisque comes together in under an hour but tastes like you've been simmering it all day.
  • The grilled cheese transforms from a side into an equal partner in the meal, with that golden crust and melted center everyone craves.
  • Fresh basil cuts through the richness just enough to keep everything balanced and bright.
02 -
  • Don't let the soup boil after you add the cream, or it can separate and lose that silky texture you worked for.
  • Butter the bread on the outside, not the inside—it sounds backwards but that's what gives you the golden crust.
  • Fresh basil gets added after cooking because heat turns it dark and bitter; save it for the end.
03 -
  • An immersion blender makes this effortless, but if you don't have one, carefully transfer the soup to a regular blender in small batches and you'll get the same silky result.
  • Warming your bowls before ladling in the soup keeps everything hot longer and feels like a small kindness to whoever is eating.

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