Tomato Bisque Soup and Grilled Cheese

Tomato Bisque Soup and Grilled Cheese 
By Lukas Bell 

 Serves 4 | 30-45 minutes 

This tomato soup is delicious, easy, and fun to make. It uses ingredients you could easily find at your local grocery store. It’s perfect for dinner, lunch, or to be put in the fridge and reheated for a later meal. This soup is creamy, tangy, and perfect for a cozy fall night. 

Ingredients 
2 28oz cans whole tomatoes
1 cup celery, diced
1 cup onion, diced
¼ cup all-purpose flour
1 tbsp sugar
2 tsp salt
1 cup heavy cream
1 tbsp tomato paste
1 stick of butter (1/2 cup)
Desired amount of black pepper
1 cup shredded cheddar cheese (optional, but suggested)
4 cups chicken stock (optional, but suggested)

For the grilled cheese
8 pieces of high-quality bread from a bakery
4 slices of any type of cheese. Cheddar and mozzarella are my personal favorites
Butter for the bread 

Equipment 
A pairing or chef’s knife for dicing
A large pot
1 measuring cup
¼ measuring cup
1 tablespoon
1 cheese grater
A spatula or something to stir the soup
A hand blender or regular blender
A bowl and a spoon to eat with
A small frying pan
A knife to butter the bread

Directions (read all the directions before starting the recipe) 

For the tomato soup
Dice the celery and onion
Sauté the vegetables into a large pot with the butter
Once the vegetables are soft and the butter is melted, stir in the flour
Very slowly, (this is important!) stir in a little bit of the chicken stock at a time and make sure it is all mixed in before adding the next little bit. I would even recommend stirring the soup before adding the chicken stock, so the soup is in motion. It will help mix the stock. Do this until all the stock is mixed in. Add your salt, pepper, and sugar
Add the tomatoes and tomato paste
Take a hand blender and blend your tomatoes while they’re in the soup. (If you do not have a hand blender, blend the tomatoes before hand in a blender.)
Add the cream and cheese and stir them in. Make sure your cheese isn’t clumped together if you put it in. Put a lid on the pot and turn down the heat to let it cook a little and keep warm.

For the grilled cheese 
Turn a frying pan on medium heat
Butter the outside of every piece of your bread. This is the side you will be placing face down on the frying pan. 
Place the cheese on the bread and cover with another piece of bread, as you do with a sandwich. 
Put the butter-side of the bread down on the heat.
Check the bread by pushing it up a little with a knife until it’s toasted to your liking.
Flip your bread over on the other side and toast it until the cheese is melted.
Make sure to check the bread so it doesn’t burn.
Take it off the frying pan and cover it to keep it warm.
Do the same with all the other sandwiches.
Serve all together and eat the grilled cheese by itself or dip it into the soup.
Enjoy!

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