Take the butter out of the fridge to come to room temperature. Halve, peel, and mince the onion. Mince or grate the garlic. Finely chop the basil leaves, reserving a few small leaves for garnish.

Heat 1 tablespoon butter in a large pot over medium heat. Add the onion and garlic to the pot and cook, tossing, 5-6 minutes, until soft and slightly caramelized. Season with salt and pepper.

Add the crushed tomatoes, stock concentrate, 2 teaspoons sugar, and 1 1/2 cups water to the pot. Bring to a boil, then reduce to a simmer for 7-10 minutes. Season with salt and pepper.

While the tomato soup simmers, make the grilled cheese sandwiches. Divide the cheese between two slices of bread and top with the remaining two slices of bread to form sandwiches. Spread the outsides of both sandwiches with 1 tablespoon butter. Heat a large pan over low heat. Add the sandwiches to the pan and cook 3-4 minutes per side, until golden brown and cheese is melted.

Remove the soup from the heat. Stir in the sour cream. If you have a blender or food processor, transfer the soup (in batches, if necessary) to the blender and pulse until almost smooth. If you don’t have a blender, the soup will be just as delicious!

Make the balsamic mixed greens: toss the mixed greens in a medium bowl with 1/2 tablespoon balsamic and a drizzle of olive oil. Season with salt and pepper.

Cut each grilled cheese sandwich into 9 squares. Divide the tomato bisque between bowls, then top with the grilled cheese squares. Garnish with the reserved basil leaves and serve alongside the balsamic mixed greens. Enjoy!