PB&J, Meatloaf & mashed potatoes, spaghetti sauce & noodles… there are some food combos that just work so well together. Tomato bisque & grilled cheese is one of those combos that is irresistibly delicious and comforting. I have a brilliant recipe that contains one secret ingredient you probably would never guess!
There are so many versions of tomato bisque and believe me, I’ve tried a few that don’t just work or taste the same way as this recipe does. Before we jump right into the recipe, I first want to explain the difference between a soup and a bisque… because I’m sure most of us do not know… I didn’t know for quite some time either!
A soup is a liquid food that receives its flavor from cooking meats and/or vegetables in water for a period of time. The flavors of the meat or vegetables result in the water becoming a broth. Thicker soups are thickened by using flour or cornstarch. In most cases, several soups have ingredients in them to add texture. For example, chicken noodle soup, tortilla soup and minestrone all contain a variety of ingredients to give the soup extra body and depth.
A bisque is derived from French cooking and originally stood for soups containing seafood. Now, it relates more towards smooth, creamy textures and is often flavored with powerful seasonings and cognac or white wine. A bisque is creamy, velvety and smooth. My tomato bisque recipe is the perfect for a cold winter’s night!
For this recipe you will need:
2 Tbsp olive oil
1 1/2 medium onions, small dice
3 cloves garlic, minced
1/2 cup white wine
4 cups chicken stock or vegetable stock
1 large can San Marzano crushed tomatoes
1/2 cup heavy cream
1 pinch saffron
Salt & Pepper to taste
For the grilled cheese:
Crusty, delicious bread: Multigrain, Sourdough or Ciabatta
Thick slices of your favorite cheese: cheddar, Gruyere, brie, etc.
Large dutch oven or pot
Begin by heating the olive oil over medium heat in a large dutch oven or pot. Add the onions and cook until tender and translucent, about 8-10 minutes.
Sprinkle the onions with a generous amount of salt to draw the liquid from the onions.
Next, add the garlic and cook for an additional 2 minutes.
De-glaze the onions and garlic with white wine and cook until reduced to almost no liquid.
Next, add the stock and crushed tomatoes. Cook for 15 minutes over low heat.
Carefully, transfer the soup to a blender. Blend until all of the onions and tomatoes are evenly distributed throughout.
Return the soup to the pot and add the heavy cream and saffron. Cook over medium heat for an additional 15 minutes.
Season with salt and pepper to taste.
Eat the tomato bisque with a delicious, crusty grilled cheese. YUM!