Creamy Tomato Basil Bisque Soldiers (Printable)
Velvety tomato bisque with fresh basil and cream, paired with golden grilled cheese soldiers for dipping.
# What You Need:
→ Tomato Basil Bisque
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, finely chopped
03 - 2 garlic cloves, minced
04 - 2 cans (14 ounces each) crushed tomatoes
05 - 2 cups vegetable broth
06 - 1 tablespoon tomato paste
07 - 1 teaspoon sugar
08 - ½ teaspoon salt, plus more to taste
09 - ¼ teaspoon freshly ground black pepper
10 - ½ cup heavy cream
11 - ⅓ cup fresh basil leaves, chopped (plus extra for garnish)
→ Grilled Cheese Soldiers
12 - 8 slices rustic white or sourdough bread
13 - 4 tablespoons unsalted butter, softened
14 - 8 slices sharp cheddar cheese or cheese of choice
# Directions:
01 - Heat olive oil in a large saucepan over medium heat. Add finely chopped onion and cook until softened and translucent, approximately 5 minutes.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add crushed tomatoes, vegetable broth, tomato paste, sugar, salt, and black pepper. Stir to combine and bring to a simmer.
04 - Reduce heat to low, cover, and simmer gently for 20 minutes, stirring occasionally.
05 - Remove from heat, stir in chopped basil, and purée the soup until smooth using an immersion blender or countertop blender in batches.
06 - Return to low heat, stir in heavy cream, and warm gently. Adjust seasoning as needed. Keep warm until serving.
07 - Spread softened butter evenly on one side of each bread slice.
08 - Place 4 slices, buttered side down, in skillet over medium heat. Top each with 2 cheese slices, then cover with remaining bread, buttered side up.
09 - Cook sandwiches until golden brown and cheese is melted, about 3 to 4 minutes per side.
10 - Remove from skillet, allow to cool for 1 minute, then slice each sandwich into 3 to 4 strips.
11 - Ladle bisque into bowls, garnish with extra basil, and serve alongside grilled cheese soldiers for dipping.
# Expert Tips:
01 -
- It comes together faster than you'd expect, and the payoff is restaurant-quality comfort food.
- There's an excuse to make grilled cheese, which means crispy edges and melted cheese in every bite.
- The basil keeps everything bright and alive instead of heavy, even though it's totally indulgent.
02 -
- Don't add the basil before blending—the blender will bruise it and it'll turn dark and bitter, losing that fresh brightness.
- Taste the soup multiple times as it simmers; tomato acidity varies by brand, so you might need more cream or another pinch of sugar.
03 -
- Let the soup cool slightly before blending—a full pot of hot liquid can be unpredictable in a blender, and leaving the center cap off helps it blend more safely.
- Butter your bread generously and don't rush the grilled cheese; medium heat is your friend because it gives the cheese time to melt while the bread toasts evenly.