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Tomato Bisque with Grilled Cheese bites

Tomato Bisque with Grilled Cheese Bites

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Appetizer, Main Course
Cuisine American
Servings 4

Equipment

  • Large Pot or Dutch Oven For sautéing and simmering the bisque. A heavy-bottomed pot ensures even heat distribution.
  • Blender or immersion blender To achieve that signature creamy texture of a bisque soup. If you don’t have an immersion blender, a regular high-speed blender works (just be careful with the heat).
  • Baking Sheet or Skillet For toasting the grilled cheese bites. A skillet gives more control, but a baking sheet in the oven is great for batch cooking.
  • Fine mesh strainer (optional) If you want your tomato bisque soup ultra-smooth and seed-free.
  • Knife and Cutting Board For prepping your ingredients.

Ingredients
  

For the Tomato Bisque Soup

  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 medium yellow onion chopped
  • 4 cloves garlic minced
  • 2 pounds ripe fresh tomatoes Roma or vine-ripened, quartered
  • 1 tablespoon tomato paste
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt plus more to taste
  • ½ teaspoon freshly cracked black pepper
  • 1 teaspoon dried oregano
  • ½ teaspoon crushed red pepper flakes optional, for subtle heat
  • 3 cups vegetable broth or chicken broth for extra richness
  • ½ cup heavy cream or full-fat coconut milk for dairy-free option
  • ¼ cup fresh basil leaves torn
  • 1 teaspoon balsamic vinegar optional, for depth

For the Grilled Cheese Bites

  • 4 slices sourdough or rustic white bread
  • 1 cup sharp cheddar cheese shredded
  • ½ cup mozzarella cheese shredded
  • 2 tablespoons unsalted butter softened

Instructions
 

Step 1: Roast the Tomatoes and Aromatics

  1. Preheat your oven to 400°F (200°C). Spread quartered fresh tomatoes and chopped onions on a baking sheet. Drizzle with olive oil and season with a pinch of salt and pepper. Roast for about 25 minutes, until the tomatoes are soft and slightly caramelized. This step intensifies the natural sweetness of the tomatoes and is what sets a good tomato bisque soup apart from the rest.

Step 2: Sauté the Garlic and Add Base Flavors

  1. In a large pot or Dutch oven, melt butter over medium heat. Add minced garlic and cook for about 30 seconds until fragrant. Stir in the tomato paste and allow it to caramelize for 1–2 minutes. This adds depth to the soup base.

Step 3: Simmer the Soup

  1. Add the roasted tomatoes and onions to the pot. Pour in the broth, add dried oregano, crushed red pepper flakes (if using), and sugar. Stir to combine. Bring everything to a boil, then reduce heat and simmer uncovered for 15 minutes.

Step 4: Blend to Bisque Perfection

  1. Remove the pot from heat. Add fresh basil and use an immersion blender to blend the soup until smooth and creamy. If using a regular blender, do this in batches, venting the lid slightly to let steam escape. Optional: For an ultra-smooth finish, strain through a fine mesh sieve to remove tomato skins and seeds.

Step 5: Creamify and Season

  1. Return the soup to the pot. Stir in the heavy cream and balsamic vinegar. Simmer for 5 more minutes. Taste and adjust seasoning with more salt or pepper as needed. You now have a lush, creamy tomato bisque soup that’s bursting with layered flavor.

Step 6: Make the Grilled Cheese Bites

  1. While the soup simmers, assemble your grilled cheese. Butter one side of each bread slice. Place cheddar and mozzarella on the unbuttered side of two slices, then top with the remaining bread, buttered side up. Toast in a skillet over medium heat until golden and crispy, about 3–4 minutes per side. Let them rest for 1–2 minutes, then cut into bite-sized squares.

Step 7: Serve and Enjoy

  1. Ladle the hot bisque into bowls and top with a drizzle of cream or a swirl of olive oil if desired. Scatter grilled cheese bites over the top or serve them on the side for dipping. This is your creamy tomato bisque soup moment—savor it.