Creamy Tomato Soup | Caramelized Onion Grilled Cheese

Want something different from your ordinary can of tomato soup? Try this creamy bisque! It is easy, delicious & pairs well with my Caramelized Onion Grilled Cheese!



  • 2 T. olive oil

  • 4 garlic cloves, minced

  • 1 large sweet onion, sliced

  • 2 (28 oz) cans crushed italian tomatoes

  • 1 C. chicken stock

  • 1 T. sugar

  • 1/4 C. heavy cream

  • 8 large fresh basil leaves, roughly chopped

  • 1/4 teaspoon dried oregano

  • salt & freshly ground black pepper, to taste

  • 1/3 cup shredded parmesan cheese, optional


  1. In a dutch oven, heat olive oil over medium-high heat. Add garlic and saute for 30 seconds - until fragrant. Add onion and cook, stirring as needed, until translucent - about 8 minutes.

  2. Add canned tomatoes (juice and all), chicken stock, and sugar. Bring to a low simmer. Cook uncovered, for 12 minutes or until it has thickened.

  3. Add the heavy cream, basil, oregano, red pepper flakes and season to taste with salt and pepper.

  4. Using an immersion blender & puree soup until there are no large chunks left.

  5. OPTIONAL: stir in parmesan cheese and serve topped with Caramelized Onion Grilled Cheese!



2 onions (chopped)

2 tablespoons olive oil

1 tablespoon butter

1 tablespoon brown sugar

1/2 teaspoon salt

1/8 teaspoon pepper

8 thin slices Gruyere or Havarti cheese

8 slices french bread

1/4 cup butter (softened)


Combine the onions, olive oil, and butter in a heavy skillet. Sauté over medium heat, stirring frequently until onions start to brown, about 10 minutes.

Reduce the heat to low and cook, stirring occasionally, until onions become golden brown, about 15 to 25 minutes longer. Toward the end of the cooking time, watch the onions carefully and stir more often so they don't burn. Sprinkle the onions with sugar, salt, and pepper, cook for another 2 to 3 minutes, and remove from the heat.

To make sandwiches, place the bread on a work surface. Top four slices of the bread with a slice of cheese, then spread with a few spoonfuls of the caramelized onion mixture. Top with another slice of cheese. Top with remaining slices of bread to make four sandwiches.

Spread the outsides of the sandwiches with the softened butter. Grill sandwiches, covered, until toasted, turning once over medium heat, or cook them on a panini grill or dual contact indoor grill. Serve immediately.

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