Grown-up Grilled Cheese with Creamy Tomato Bisque
Grown-up Grilled Cheese with Creamy Tomato Bisque
Ingredients
For the Creamy Tomato Bisque
- 2 tablespoons olive oil
- 1 yellow onion, medium, chopped
- 2 cloves garlic, minced
- 28 ounces crushed tomatoes, canned, good quality
- 2 cups chicken broth, or vegetable broth
- 1/2 teaspoon granulated sugar
- 1 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup heavy cream
- 1/4 cup fresh basil, chopped, for garnish
For the Grown-up Grilled Cheese
- 8 slices sourdough bread, thick-cut
- 4 tablespoons unsalted butter, softened
- 4 ounces sharp cheddar cheese, shredded
- 4 ounces Gruyère cheese, shredded
- 2 teaspoons Dijon mustard, optional
- 2 tablespoons mayonnaise, optional, for spreading on bread exterior
Instructions
- 1
Prepare the Bisque: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 2
Add the minced garlic and cook for 1 minute more until fragrant. Stir in the crushed tomatoes, chicken broth, granulated sugar, kosher salt, and black pepper. Bring to a simmer, then reduce heat to low, cover, and let it cook for 15-20 minutes to allow the flavors to meld.
⏱️ 20 min
- 3
Carefully transfer the hot soup to a blender (or use an immersion blender directly in the pot). Blend until completely smooth. If using a regular blender, work in batches and be sure to vent the lid to allow steam to escape.
⏱️ 5 min
- 4
Return the blended soup to the pot. Stir in the heavy cream and heat gently until warmed through, but do not boil. Taste and adjust seasoning if necessary. Keep warm over low heat while preparing the grilled cheese.
⏱️ 3 min
- 5
Assemble the Grilled Cheese: In a small bowl, combine the shredded sharp cheddar and Gruyère cheeses. Spread one side of each bread slice with softened butter (or mayonnaise for an extra crispy crust). On the unbuttered side of four slices, spread 1/2 teaspoon of Dijon mustard (if using). Divide the cheese mixture evenly among these four slices.
⏱️ 5 min
- 6
Top with the remaining four bread slices, buttered-side up. Heat a large skillet or griddle over medium-low heat. Place the sandwiches in the skillet and cook for 3-5 minutes per side, or until the bread is golden brown and the cheese is melted and bubbly. You may need to cook in batches.
⏱️ 10 min
- 7
Serve: Ladle the creamy tomato bisque into bowls. Cut the grilled cheese sandwiches in half diagonally. Garnish the bisque with fresh chopped basil. Serve the hot grilled cheese alongside the bisque for dipping.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Grown-up Grilled Cheese with Creamy Tomato Bisque
Ingredients
For the Creamy Tomato Bisque
- 2 tablespoons olive oil
- 1 yellow onion, medium, chopped
- 2 cloves garlic, minced
- 28 ounces crushed tomatoes, canned, good quality
- 2 cups chicken broth, or vegetable broth
- 1/2 teaspoon granulated sugar
- 1 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup heavy cream
- 1/4 cup fresh basil, chopped, for garnish
For the Grown-up Grilled Cheese
- 8 slices sourdough bread, thick-cut
- 4 tablespoons unsalted butter, softened
- 4 ounces sharp cheddar cheese, shredded
- 4 ounces Gruyère cheese, shredded
- 2 teaspoons Dijon mustard, optional
- 2 tablespoons mayonnaise, optional, for spreading on bread exterior
Instructions
- 1
Prepare the Bisque: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 2
Add the minced garlic and cook for 1 minute more until fragrant. Stir in the crushed tomatoes, chicken broth, granulated sugar, kosher salt, and black pepper. Bring to a simmer, then reduce heat to low, cover, and let it cook for 15-20 minutes to allow the flavors to meld.
⏱️ 20 min - 3
Carefully transfer the hot soup to a blender (or use an immersion blender directly in the pot). Blend until completely smooth. If using a regular blender, work in batches and be sure to vent the lid to allow steam to escape.
⏱️ 5 min - 4
Return the blended soup to the pot. Stir in the heavy cream and heat gently until warmed through, but do not boil. Taste and adjust seasoning if necessary. Keep warm over low heat while preparing the grilled cheese.
⏱️ 3 min - 5
Assemble the Grilled Cheese: In a small bowl, combine the shredded sharp cheddar and Gruyère cheeses. Spread one side of each bread slice with softened butter (or mayonnaise for an extra crispy crust). On the unbuttered side of four slices, spread 1/2 teaspoon of Dijon mustard (if using). Divide the cheese mixture evenly among these four slices.
⏱️ 5 min - 6
Top with the remaining four bread slices, buttered-side up. Heat a large skillet or griddle over medium-low heat. Place the sandwiches in the skillet and cook for 3-5 minutes per side, or until the bread is golden brown and the cheese is melted and bubbly. You may need to cook in batches.
⏱️ 10 min - 7
Serve: Ladle the creamy tomato bisque into bowls. Cut the grilled cheese sandwiches in half diagonally. Garnish the bisque with fresh chopped basil. Serve the hot grilled cheese alongside the bisque for dipping.
⏱️ 5 min