Tomato Bisque with Grilled Cheese Croutons and Balsamic Greens
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Tomato Bisque with Grilled Cheese Croutons and Balsamic Greens

Tomato Bisque with Grilled Cheese Croutons and Balsamic Greens

There’s nothing better than a grilled cheese sandwich dipped in warm tomato bisque—especially when it’s homemade! Why not cut to the chase and put your grilled cheese directly in the soup? Total game changer.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time


serving amount

1 can

Crushed Tomatoes

1 unit

Yellow Onion

2 clove


2 ounce

Sour Cream

(Contains Milk)

1 unit

Veggie Stock Concentrate

4 unit

Whole Wheat Bread

(Contains Wheat)

2 ounce

Cheddar Cheese

(Contains Milk)

2 ounce

Mixed Greens

½ tablespoon

Balsamic Vinegar

Not included in your delivery

2 tablespoon


(Contains Milk)

2 teaspoon



Nutrition Values

/ per serving
Calories798 kcal
Energy (kJ)3339 kJ
Fat42 g
Saturated Fat0 g
Carbohydrate90 g
Sugar0 g
Dietary Fiber8 g
Protein25 g
Sodium1785 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.



Take the butter out of the fridge to come to room temperature. Halve, peel, and mince the onion. Mince or grate the garlic. Finely chop the basil leaves, reserving a few small leaves for garnish.

Start the bisque

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 concentrate, 2 teaspoons sugar, and 1 ½ cups water to the pot. Bring to a boil, then reduce to a simmer for 7-10 minutes. Season with salt and pepper.

Make the grilled cheese

While the tomato soup simmers, make the grilled cheese sandwiches. Divide the cheese between two slices of bread and top with the remaining two slices of bread to form sandwiches. Spread the outsides of both sandwiches with 1 tablespoon 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.

Finish the bisque

Remove the soup from the heat. Stir in the sour cream. If you have a blender or food processor, transfer the soup (in batches, if necessary) 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 ½ tablespoon balsamic and a drizzle of olive oil. Season with salt and pepper.

Make the croutons

Cut each grilled cheese sandwich into 9 squares. Divide the tomato bisque between bowls, then top with the grilled cheese squares. Garnish with the reserved basil leaves and serve alongside the balsamic mixed greens. Enjoy!