Tomato-Basil Bisque with Grilled Cheese Croutons and Balsamic Greens

Heat 1 tablespoon butter in a large pot over medium heat. Add the onion and garlic to the pot and cook, tossing, 5-6 minutes, until soft and slightly caramelized. Season with salt and pepper.

Add the crushed tomatoes, stock concentrates, 4 teaspoons sugar, and 3 cups water to the pot. Bring to a boil, then reduce to a simmer for 7-10 minutes. Season with salt and pepper.

While the tomato soup simmers, make the grilled cheese sandwiches. Divide the cheese between four slices of bread and top with the remaining slices of bread to form sandwiches. Spread the outsides of both sandwiches with 2 tablespoons butter. Heat a large pan over low heat. Add the sandwiches to the pan and cook 3-4 minutes per side, until golden brown and cheese is melted.

Remove the soup from the heat. Stir in the chopped basil and sour cream. If you have a blender or food processor, transfer the soup (in batches!) to the blender and pulse until almost smooth. If you don’t have a blender, the soup will be just as delicious!

Make the balsamic mixed greens: toss the mixed greens in a medium bowl with 1 tablespoon balsamic and a drizzle of olive oil. Season with salt and pepper.