This dish evokes a sense of comfort, a changing season, a warm fire, and a touch of nostalgia. Creamy tomato bisque, balanced with a touch of cream and sweet basil, comes together with American and white cheddar grilled cheese on perfectly toasted marble rye. Finished with earthy spinach oil and crispy sweet Spanish onions, it brings the flavors of childhood to the table with a refined palate for modern times.
In a sauté pan over medium heat, warm the soup until it reaches a light boil. Reduce the heat and let it simmer.
Alternate the American and white cheddar cheeses between the two slices of marble rye. Heat a separate sauté pan over medium heat with 1 oz of liquid butter or margarine. Place the sandwich in the pan and toast for 2–3 minutes. Using a metal spatula, flip the sandwich, add the second ounce of liquid butter or margarine, and toast for another 2–3 minutes, or until golden brown on both sides.
In a blender, combine the olive oil, garlic, spinach, and parmesan cheese. Pulse until well combined and the oil is emulsified. Set aside.
Fry the onions at 350°F for 2–3 minutes, or until crispy.
Ladle the soup into a bowl. Top with spinach oil and crispy Spanish onions.
Cut the grilled cheese in half and serve alongside the soup or dip it directly into the bisque.
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