• NOTE: You may wish to assemble your grilled cheese sandwiches first (see the directions below for Toasted Grilled Cheese Dipping Sticks). Then it will be ready to toast while the soup simmers... ensuring both the sticks and soup will be hot and tasty at the same time!

Creamy Tomato Bisque Soup

• Heat olive oil over medium heat in a large dutch oven pot.

  Add chopped onions, celery, and then butter on top. Stir over medium heat to cook until both vegetables have softened. Then reduce the heat to low and stir in the minced garlic. Cook for another 2-3 minutes.
• Keep the heat low and stir in the chicken broth and tomato soup. Add oregano, ½ teaspoon red pepper flakes, basil, salt, and pepper. Mix well into the soup and simmer for about 15 minutes, stirring occasionally.
• Stir in the heavy cream and cook for another 5 minutes.

  Taste test the soup and add the other ½ teaspoon red pepper flakes (if desired). If that adds too much heat, you can add small amounts of heavy cream at a time until it's perfect.

Toasted Grilled Cheese Dipping Sticks

• While the soup simmers, begin to toast your Grilled Cheese Dipping Sticks.

  NOTE: We use a toaster oven for this recipe but you can use an oven, griddle, or skillet over low heat as well.
• Layer two slices of cheese on one slice of Texas toast and top with the other slice of bread. Spray the top of the bread with non-stick cooking spray (or use butter), turn the sandwich over, and spray (or butter) the other side.
• Cut the sandwich into 3 long slices and toast in the toaster oven (cooking times & temps vary per oven) for just a few minutes until your bread has toasted and the cheese has melted.

Serving + Garnishment

• Serve the soup with grated parmesan cheese and dried parsley sprinkled on top and add the Toasted Grilled Cheese Dipping Sticks on the side.

  NOTE: Once toasted, you can cut the dipping sticks into cubes if you prefer to use as croutons.