Creamy Tomato Basil Bisque Soldiers (Printable Version)
Velvety tomato basil bisque with cream, served with golden grilled cheese soldiers. A comforting pairing perfect for dipping.
# What You Need:
→ For the Tomato Basil Bisque
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 28 ounces crushed tomatoes
05 - 2 cups vegetable broth
06 - 1 tablespoon tomato paste
07 - 1 teaspoon sugar
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon freshly ground black pepper
10 - 1/2 cup heavy cream
11 - 1/3 cup fresh basil leaves, chopped
→ For the Grilled Cheese Soldiers
12 - 8 slices rustic white or sourdough bread
13 - 4 tablespoons unsalted butter, softened
14 - 8 slices sharp cheddar cheese
# How to Make It:
01 - Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the finely chopped yellow onion and cook until softened and translucent, approximately 5 minutes.
02 - Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Add the crushed tomatoes, vegetable broth, tomato paste, sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the saucepan. Stir to combine all ingredients thoroughly and bring the mixture to a gentle simmer.
04 - Reduce the heat to low, cover the saucepan, and allow the bisque to simmer for 20 minutes, stirring occasionally to prevent sticking.
05 - Remove the saucepan from the heat and stir in the chopped fresh basil. Use an immersion blender to purée the soup directly in the pan until completely smooth. Alternatively, carefully transfer the hot soup to a standard blender in batches and blend until smooth.
06 - Return the puréed soup to low heat and stir in the heavy cream. Warm gently without boiling, adjusting seasoning if needed with additional salt and pepper. Keep the bisque warm while preparing the grilled cheese.
07 - For the grilled cheese soldiers, spread the softened unsalted butter evenly on one side of each of the 8 bread slices.
08 - Place 4 slices of bread, buttered side down, onto a skillet or griddle preheated over medium heat. Top each of these slices with 2 slices of sharp cheddar cheese, then cover with the remaining 4 bread slices, buttered side facing up.
09 - Cook the sandwiches until the bread is golden brown and crispy, and the cheese is thoroughly melted, approximately 3 to 4 minutes per side.
10 - Remove the grilled sandwiches from the skillet and let them cool for 1 minute. Slice each sandwich into 3 to 4 uniform strips, known as 'soldiers'.
11 - Ladle the warm creamy tomato basil bisque into individual bowls. Garnish each serving with extra fresh basil leaves, and serve immediately with the grilled cheese soldiers for dipping.
# Expert Advice:
01 -
- It's pure comfort food that feels like a warm embrace, especially on a chilly day.
- You get the rich, smooth soup and crispy dippers all in one delightful, satisfying meal.
02 -
- Don't overcook the garlic; it can turn bitter very quickly and ruin the soup's delicate flavor.
- Fresh basil at the end, *after* cooking, is a game-changer for that bright, aromatic finish—never add it too early.
03 -
- Always taste and adjust seasoning after adding the cream, as dairy can sometimes mellow out flavors.
- For the crispiest grilled cheese, cook it slowly over medium-low heat; rushing it leads to burnt bread and unmelted cheese.