Creamy Tomato Bisque & Homemade Grilled Cheese

It’s soup season and I have been so so happy to just spend the month working on oh so many soup recipes for us! Wow! There are so many fun soups to try. Today I bring you a classic tomato bisque soup with a homemade grilled cheese. Classic with a few twists.

Why Campari Tomatoes?

Campari tomatoes are known for their naturally sweet, well-balanced flavor and low acidity, which makes them especially reliable for cooking. They’re juicier than Roma tomatoes but more concentrated and flavorful than larger slicing tomatoes, so the flavor doesn’t get lost once blended. That balance is what makes them shine in soups where tomatoes are the main event.

When roasted, Campari tomatoes deepen in flavor without becoming sharp or bitter. Their natural sugars caramelize, creating a mellow sweetness that pairs beautifully with creamy elements like heavy cream or soft cheeses. Instead of needing a lot of added sugar or acid to balance the soup, Campari tomatoes do that work on their own.

For tomato bisque specifically, Campari tomatoes create a smooth, rounded flavor that tastes rich and comforting rather than acidic or harsh. The result is a soup that feels cozy and indulgent, with a clean tomato flavor that still feels fresh and vibrant.

I also prefer to use Campari tomatoes for avocado toasts and sandwiches!! They pack a ton of flavor.

Indulge!

This meal is intentionally over the top and indulgent. It is rich in flavor, bright, and cheesy. Just the perfect dinner for a rainy night in.

Tomato Bisque

I use Campari tomatoes here because I love their flavor. They are naturally sweet and balanced, which makes a big difference in a simple soup. Roasting the tomatoes with onion and garlic deepens everything, and a little tomato paste adds richness without overpowering the soup.

Ingredients

• About 20 Campari tomatoes

• 2 onions, roughly chopped

• 1 head garlic

• Olive oil

• Salt and black pepper, to taste

• 1 tablespoon tomato paste

• Garlic and herb Boursin cheese

• About ¼ cup heavy cream

Instructions

1. Roast the vegetables
   Preheat the oven to 400°F. Place the tomatoes and chopped onions on a large baking sheet. Slice the top off the head of garlic, drizzle with olive oil, and add it to the pan. Drizzle everything with olive oil and season generously with salt and pepper. Roast for 35–45 minutes, until the tomatoes are soft, jammy, and lightly caramelized.

2. Blend
   Squeeze the roasted garlic cloves out of their skins and transfer everything from the pan to a blender. Add the tomato paste and blend until completely smooth.

3. Make it creamy
   Pour the soup into a pot over low heat. Stir in the garlic and herb Boursin until fully melted and incorporated.

4. Finish
   Stir in about ¼ cup heavy cream to round everything out. Taste and adjust seasoning as needed. Keep warm while you make the grilled cheese.

Homemade Grilled Cheese

This grilled cheese is intentionally over-the-top. It’s buttery, herby, and layered with multiple cheeses for the best melt.

Ingredients

• 2 slices sourdough bread

• 1 tablespoon butter, softened

• 1 tablespoon dried basil

• A small handful shredded mozzarella

• 2 slices Swiss cheese

• 1 slice Colby Jack

• 1 slice provolone

• American cheese, optional if you want to go all in

Instructions

1. Make the butter spread
   In a small bowl, mix the softened butter with dried basil and a little shredded mozzarella.

2. Assemble
   Spread the butter mixture on the outside of each slice of sourdough. Layer the cheeses on the inside of the bread.

3. Cook
   Heat a skillet over medium-low heat. Cook the sandwich slowly until the bread is golden and the cheese is fully melted, flipping once and pressing gently.

4. Serve
   Slice in half and serve immediately with the tomato bisque.

A Recipe by Madeline May

Tomato Bisque with Homemade Grilled Cheese

Dinner • Soup • Comfort Food

Prep

15 mins

Cook

45 mins

Total

1 hour

Yield

4 servings

Category

Dinner

Difficulty

Easy

Rich, cozy tomato bisque finished with garlic and herb Boursin, served with an indulgent grilled cheese made for dipping.

Ingredients

Tomato Bisque

• About 20 Campari tomatoes
• 2 onions, quartered
• 1 head garlic
• Olive oil
• Salt and black pepper, to taste
• 1 tablespoon tomato paste
• 1 package garlic and herb Boursin cheese
• About 1/4 cup heavy cream

Grilled Cheese

• 2 slices sourdough bread
• 1 tablespoon softened butter
• 1 tablespoon dried basil
• Small handful shredded mozzarella
• 2 slices Swiss cheese
• 1 slice Colby Jack
• 1 slice provolone
• American cheese, optional

Instructions

1. Roast the vegetables Preheat the oven to 400°F. Arrange the tomatoes, onions, and trimmed garlic head on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for 40–45 minutes until soft and caramelized.
2. Blend the soup Transfer the roasted tomatoes and onions to a blender. Squeeze in the roasted garlic, add the tomato paste, and blend until smooth.
3. Make it creamy Pour the soup into a pot over low heat and stir in the garlic and herb Boursin until completely melted.
4. Finish the bisque Stir in the heavy cream, taste, and adjust the seasoning as needed. Keep warm.
5. Prepare the grilled cheese Mix the softened butter with the dried basil and a little shredded mozzarella. Spread on the outsides of the bread and layer the remaining cheeses inside.
6. Cook and serve Cook over medium-low heat until golden brown on both sides and the cheese is melted. Slice and serve immediately with the tomato bisque.

Storage

Refrigerate the bisque for up to 4 days. Store grilled cheese separately for the best texture.

Make Ahead

Roast and blend the soup up to 2 days ahead. Reheat gently, stir in the Boursin and cream, then make the grilled cheese fresh.

A Note from Madeline May

This meal is best enjoyed piping hot with the grilled cheese dipped straight into the soup.

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A Recipe by Madeline May • madelinemayco.com

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