My mom's delicious... super easy... tomato bisque soup & grilled cheese sandwiches on sourdough -

Mom’s Tomato Bisque Soup & Delicious Grilled Cheese Sandwiches on Sourdough

1 medium yellow onion

1 can chicken broth or stock (14.5 oz)

2 cans diced tomatoes (14.5 oz each can or one 28 oz. can)

1 c. pesto

1 1/2 c. heavy cream or half & half

Crutons (optional)

DIRECTIONS:

Dice the onion and sautee it in some olive oil or butter. Once the onion is cooked til it’s clear (be sure not to brown it too much) add the broth (or stock) and then add the tomatoes. Simmer together for 15-20 mins.

If you have an immersion blender, use that to puree the onion/tomato/broth mixture. Otherwise, you can scoop it into a regular blender to puree… or if you like your tomato soup with chunks of tomato.. you can use a potato masher or wire whisk to just mash the tomatoes down.

Then, add the pesto and cream and simmer on low. The longer it simmers or the longer it sits.. the richer it will taste. Garnish with crutons if you’d like.. they add a nice crunch. We like to make this around noon and then have it for dinner with grilled cheese sandwiches on sourdough bread.

And.. for the sandwiches…

Butter one side of sourdough bread and place it on a skillet. Add any kind of cheese you want (we like to use one slice of sharp cheddar and one slice provolone.. but havarti and gruyere are also delicious). Then add thin slices of tomato. Next, drizzle balsamic glaze. Then place the other slice of sourdough on top and butter the top side. Be sure to cook it on medium low so the cheese melts and the bread doesn’t burn.

We hope you enjoy this comforting meal and have a safe & quiet Easter weekend!