Classic Tomato Bisque with Melty Mozzarella Grilled Cheese

1. Prep the Soup Base

In a medium pot, hand-crush the whole peeled tomatoes along with their juices into coarse chunks. Rinse the tomato can with broth and pour into the pot.

2. Simmer the Soup

Add chopped onion, 2 tablespoons butter, 1 teaspoon oregano, and sugar to the pot. Season with salt and pepper. Bring to a simmer over high heat. Reduce heat to medium-low, cover, and simmer for 15-20 minutes, stirring occasionally, until onions soften and tomatoes break down.

3. Start the Grilled Cheese

Spread a thin layer of mayonnaise on one side of 4 bread slices. Evenly distribute mozzarella and a pinch of oregano on the same side. Top with remaining bread slices, mayo-side down.

4. Cook the Sandwiches

Heat 1 tablespoon butter in a skillet over medium. Place sandwiches in skillet. Cook until golden, about 2-3 minutes. Add remaining butter, flip sandwiches, coat with butter, and cook until the opposite side is golden and cheese is melted, 1-2 minutes. Keep warm on low heat.

5. Blend the Soup

Once the soup's ingredients are tender, carefully blend the mixture in a blender until smooth. Add extra broth to reach your preferred consistency. Season with salt and pepper.

6. Serve the Meal

Cut the warm grilled cheeses diagonally in half. Serve the creamy tomato bisque hot with the grilled cheese on the side.