Welcome to the Kitchen Sisters blog — where we’re finally sharing some of the recipes you’ve been asking for (and a few of our personal favorites). We love feeding our community, and now we get to welcome you right into our kitchen, one recipe at a time. And if you fall in love with this dish but don’t feel like tackling the cooking today, don’t worry — you can always swing by the store or order online and let us handle the hard part for you. Real food, made with love… whether you cook it or we do.
Kitchen Sisters' Tomato Basil Bisque
Ingredients
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12 oz crushed tomatoes (canned is fine)
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24 oz jar of marinara (or tomato basil) sauce
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½ cup pesto
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¼ cup sugar
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½–1 tsp salt (start with ½ tsp)
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½ tsp black pepper
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¾ tsp dried basil
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4 cups water
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2 cups half & half
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1 cup heavy cream
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2 tbsp chopped fresh basil (add at the end)
Instructions
Start the base:
In a large pot over medium heat, combine crushed tomatoes, marinara, and pesto.
Cook for 10 minutes, stirring occasionally.
Next add sugar, salt, pepper, and dried basil.
Stir well.
Now pour in water, half & half, and heavy cream.
Stir until smooth and heat gently.
Taste and adjust:
Add more salt/pepper if needed.
Stir in fresh basil right before serving.
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This makes a rich, creamy tomato basil soup — perfect for pasta, tortellini, or serving with grilled cheese.
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If you want it thicker, reduce the water to 3 cups.
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If you want it lighter, increase water and reduce cream slightly.
Suggested Pairing Recipe:
Sisters’ Southern Grilled Cheese
Ingredients
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8 slices Driftwood Bakery Sourdough
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4–5 Tbsp mayonnaise (or soft butter), for spreading
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4 oz Kitchen Sisters Whipped Jalapeño Pimento Cheese
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1 package Tillamook Sliced Cheddar Cheese (you’ll use about 8 slices)
1. Prep the bread
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Lay out the 8 slices of sourdough.
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Spread a thin, even layer of mayonnaise on one side of each slice (this will be the outside for grilling).
2. Build the sandwiches
For each sandwich:
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Flip the slices mayo-side down.
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Spread 1 oz (about 2 Tbsp) of whipped jalapeño pimento cheese onto one slice.
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Add 2 slices of Tillamook cheddar on top of the pimento cheese.
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Place the second slice of bread on top, mayo-side facing out.
3. Grill
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Heat a skillet or griddle over medium-low heat.
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Add the sandwiches and cook 3–4 minutes per side, pressing lightly with a spatula until:
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the bread is deep golden brown
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the cheese is fully melted
Adjust heat as needed to avoid scorching.
4. Serve
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Let rest for 1–2 minutes before slicing (keeps the cheese from spilling out).
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Slice and serve hot — perfect with tomato soup or your creamy tomato basil soup above.