Tomato Basil Bisque & Best Grilled Cheese Sandwich EVER!

Creamy, comforting, and bursting with fresh tomato flavor, this classic bisque is perfect for a cool day. Blended with fragrant basil and just the right touch of richness, it’s the perfect match for a golden, melty grilled cheese sandwich. Served with a swirl of cream and fresh basil on top, it’s a childhood favorite, all grown up! Simple, satisfying, and always a good idea.

Tomato Basil Bisque & Best Grilled Cheese Sandwich EVER!

Tomato Basil Bisque Recipe

Ingredients:

• 4 tablespoons unsalted butter, divided

• 1 medium sweet onion, finely chopped

• 1 medium carrot, finely chopped

• 1 celery rib, finely chopped

• 2-3 garlic cloves, finely chopped

• 1 potato, diced up small

• 3-4 cups chicken stock

• 2 (14 ½ - ounce) cans San Marzano Tomatoes, diced & drained (or other good quality) – or use 2 lbs. fresh burst cherry tomatoes

• 2-3 tablespoons tomato paste

• 2 teaspoons sugar

• ¼ cup heavy cream

• Kosher salt (to taste)

• Freshly ground white pepper (to taste)

• ½ - 1 cup fresh basil leaves (save a few for topping soup)

• Serve with Grilled Cheese & Tomato Sandwiches!  Voila!

  
  

Directions:

1. In a medium saucepan, melt 2 tablespoons of the butter. Add the chopped onion, carrot, celery, potato, and garlic; cover and cook over moderately high heat, stirring occasionally, until the vegetables are just beginning to get tender, about 5 minutes.

2. Add the chicken stock, tomatoes, tomato paste, and sugar and bring to a boil. Cover partially and cook the soup over moderate heat, stirring occasionally, until the vegetables are tender, about 20 minutes.

3. Transfer the soup AND fresh basil to a blender and puree until smooth. Return the puree to the saucepan, add the heavy cream, and cook until the soup is just heated through. Season the soup with salt and white pepper and swirl in the remaining 2 tablespoons of butter. Ladle the soup into bowls, serve with grilled cheese sandwiches!

   
   

Best Grilled Cheese Sandwich Recipe

Making the perfect grilled cheese is kind of an art—and a little bit of magic. Here is my tried-and-true recipe to take your sandwich from simple to seriously scrumptious:

Ingredients:

·       Good quality salted butter

·       4 large slices sourdough bread about ½ inch thick

·       ½ cup good quality sharp cheddar sliced (I like Tillamook)

·       ½ cup Gruyere or Swiss Cheese, sliced

·       ¼ cup Parmesan Cheese, shredded

Directions:

1.    Spread the butter, on both sides of each slice of bread.

2.   Place the slices of cheddar and Swiss cheese, evenly across and top with the second piece of bread, sprinkling a bit of Parmesan over the cheese slices.

3.   Place sandwiches in a skillet over medium-low heat.

4.   Cover and cook for 2-3 minutes until the cheese is starting to melt and the bottom of the bread is lightly toasted.

5.   Carefully flip the sandwich over and cook for an additional 1-2 minutes until the bottom is golden. (if necessary, melt a bit more butter under the sandwiches while browning.

6.   Slice and serve! (These are especially good with a homemade tomato basil bisque!

🧀 Tips for the Yummiest Grilled Cheese Ever 🥪💛

🧀 Mix & Melt Those CheesesWhy settle for one cheese when you can have a whole cheesy dream team? Using at least two different kinds adds layers of flavor and makes your grilled cheese extra melty and delicious. Just make sure they’re all good melters—think cheddar, Swiss, Gruyere, Parmesan, gouda, mozzarella, or even fontina!

🧁 Grate It Yourself, Sweet Cheese!Whether you’re a sliced cheese fan or a shredder at heart, here’s a little tip: if you're shredding, always grate it fresh. Pre-shredded cheese is coated with anti-caking stuff that keeps it from melting like the gooey magic we want. Your grilled cheese deserves better!

🍞 Not Too Thick, Not Too ThinBread that's too thick (over ½ inch or 1 cm) can get golden on the outside before your cheese has a chance to melt inside. If you’re using thick, crusty slices (yum), just lower the heat and give it more time to get perfectly toasty and melty.

🥄 Pop a Lid on It!Want that melty cheese goodness faster? Cover your pan while cooking! It traps heat and helps everything melt evenly. No lid? No problem! A similar-sized pot lid or even a baking sheet works in a pinch—just watch out, it can get hot-hot!

⏳ Patience Makes PerfectDon’t rush the love! High heat might give you burnt bread and sad, unmelted cheese. Stick to medium-low (or even low) heat and let the magic happen slowly. If your bread is browning too fast, turn that heat down a bit more. Good things come to those who wait—and great grilled cheese definitely does.

There you go, grilled cheese lovers! 🧡 Whether you're whipping one up for lunch or midnight snacking, these tips will help you make it golden, gooey, and totally irresistible every time.

For a little extra flavor, add thin slices of heirloom tomatoes and / or fresh basil leaves! Enjoy!