Sauté the aromatics: In a large pot, melt butter and olive oil over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic and tomato paste, cooking for 1 minute.
Add tomatoes and broth: Pour in crushed tomatoes, broth, sugar, salt, pepper, and basil. Bring to a simmer.
Simmer: Let it cook uncovered for 20–25 minutes, stirring occasionally, until slightly thickened and the flavors deepen.
Blend: Use an immersion blender (or carefully transfer to a blender) to puree until smooth and creamy.
Finish with cream: Stir in heavy cream and let it warm through (don’t boil). Taste and adjust seasoning.
Serve warm: Garnish with a swirl of cream or a sprinkle of fresh basil if desired.
🧀 Crispy Grilled Cheese Sandwiches
Ingredients
4 slices of hearty bread (sourdough, brioche, or country white)
4 tbsp butter, softened
1½ cups shredded cheese (try a mix of cheddar, mozzarella, and provolone)
Instructions
Assemble: Butter one side of each bread slice. Place cheese between two slices, buttered sides facing out.
Cook: Heat a skillet over medium-low heat. Grill sandwiches until golden brown and crispy on both sides, about 3–4 minutes per side, pressing gently.
Serve: Slice diagonally (the best way for dipping!) and serve with hot tomato bisque.
💡 Optional Add-Ons
Add crispy bacon or caramelized onions inside the grilled cheese.
Sprinkle some Parmesan on the outer buttered side before grilling for extra crunch.
For a richer bisque, add a spoonful of cream cheese or mascarpone near the end.
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