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Are tomato soup and grilled cheese one of your comfort food pairings? It’s one of mine! Rich and gooey grilled cheese sandwiches are nothing if not made better by the sharp acidity of tomato soup to cut through some of the fatty goodness. 
This grilled cheese-tomato soup combo comes from Jessica Merchant’s The Pretty Dish cookbook (which I adore) and the soup is supposedly a close replica of Nordstrom’s wildly popular tomato-basil soup (which I’ve never had), but I trust that she knows what she’s talking about!
It starts with toasting garlic in butter until lightly golden and crisp…but take care not to burn, or you’ll have to start over. Burnt garlic is bitter and unsalvageable. Shallots, tomato paste and fire-roasted tomatoes form the backbone of this soup and are simmered with vegetable stock and sherry until softened. Fresh basil and cream are added to brighten the flavors and make it luscious and creamy. Seriously, one of the most perfect versions of tomato soup out there! Serve with this French Onion Grilled Cheese Sandwiches for a delicious vegetarian dinner. Are you a grilled cheese dipper? I can’t NOT dip my grilled cheese in tomato soup. Happy dipping!
Toasted Garlic Tomato-Basil Bisque
- Yield: 4 servings
Description
Luscious, creamy tomato-basil soup is complemented with toasted garlic to recreate the wildly popular Nordstrom Cafe’s tomato-basil soup! Serve with gooey grilled cheese sandwiches for dipping.
Ingredients
- 2 tablespoons butter
- 4 large garlic cloves, thinly sliced
- Olive oil, as needed
- 2 shallots, finely diced
- 2 tablespoons tomato paste
- One 28-ounce can fire-roasted diced tomatoes
- 2/3 cup dry sherry
- 1/3 cup vegetable stock
- 3 tablespoons light brown sugar
- 4 to 6 large basil leaves, cut into chiffonade
- Kosher salt and freshly ground black pepper, to taste
- 3/4 cup heavy cream
Instructions
- In a heavy-bottomed small Dutch oven or pot, melt the butter over medium-low heat. Add the garlic and cook, stirring frequently, until the garlic is very lightly golden brown and crisp. Remove the garlic to a plate lined with paper towels.
- Drizzle in about 1 tablespoon of olive oil and raise the heat to medium. Add the shallots and sprinkle with salt to help release moisture. Sweat for about 8 to 10 minutes, until softened and translucent. Stir in the tomato paste and cook for about 5 minutes, until darkened in color and thickened. Add the sherry and stir together, allowing the liquid to reduce for a few minutes. Return the garlic to the pan, reserving a few garlic chips for garnish. Add the canned tomatoes, vegetable stock, brown sugar, and basil. Bring the mixture to a boil, then reduce the heat to a simmer and cook for 15 to 20 minutes.
- Transfer the soup to a blender; vent the top by removing the pour cap and place a kitchen towel over top. Blend over high speed until completely smooth. Return the soup to the pot and add the cream; heat over medium-low heat until hot. Season to taste with salt and pepper. To serve, garnish with fresh basil leaves and the reserved garlic chips.
Notes
Inspiration: Toasted Garlic Tomato Bisque from The Pretty Dish by Jessica Merchant
- Category: Soups & Stews
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