Last week we had a bout of sickness roll through our home. Thankfully, mama didn’t catch it. All of us mama’s know that the house doesn’t function very well when we are down and out. Well, since I was still feeling good I decided what was needed to remedy this sickness was some good warm comfort food.

Of course nothing brings you back to the comfort of your childhood quite like tomato soup and grilled cheese sandwiches.

If y’all have been stopping by here for awhile you know I never cook anything without adding a special little touch of my own to it. I think that’s why I love cooking so much. Its a way to let out little bits of yourself and a way to really touch the person eating it.

Food is a universal way to show love. Whenever you are celebrating, mourning, happy, sad, meeting new friends, or reminiscing with old ones, you are usually around a table. I love having my hands in that. Knowing that something I put my love into nourishes someone’s body and spirit.

So that’s what I did with this meal. My daddy has an amazing tomato soup recipe that is probably one of the first soups I actually liked. The curry gives it a little bite but its smooth and creamy and just oh so delicious. The grilled cheese sandwiches? These are a little taste of heaven. Hubby and I found a little secret to make them extra delicious and we are willing to share it with you all.

From my family to yours, really and truly, enjoy!




//Tomato Curry Bisque

1/2 Onion finely minced

2 Cans diced tomatoes

1/2 Can Roasted Garlic Tomato Paste

1 1/2 Carton Chicken Stock

1 Small Can Tomato Sauce

2 Bay Leaves

1 Tsp. Dried Thyme

1 Tbs. Curry Powder more to taste

1 Tbs. No Salt Seasoning

Salt and Pepper to taste

1 Can Evaporated Milk

2 Tbs. Corn Starch

//Grilled Cheese Sandwiches

1 Loaf French Bread Sliced

Cream Cheese softened

Sharp Cheddar Cheese sliced

Butter softened




//Tomato Curry Bisque

In a large stock pot sauté onions in hot oil. Add tomato paste and sauté until slightly browned, stirring constantly. Add in bay leaves.

Add in diced tomatoes, stock, and tomato sauce and simmer for thirty minutes. Add in seasonings to taste, and adjust as necessary.

In a separate pot add evaporated milk and slowly bring to a boil. Once boiling add in cornstarch and cook until thickened. Once thickened add into soup mixture.

Remove bay leaves before blending. For a smoother consistency blend with immersion blender. Serve with grilled cheese sandwiches on the side.

//Grilled Cheese Sandwiches

Spread softened butter on one side of two slices of bread. On the other side of one slice of bread spread on a generous amount of softened cream cheese. Add sliced cheddar cheese on top and cook in a medium sized skillet over medium heat until melted. Serve with soup.




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