Description
Indulge in a comforting bowl of Creamy Tomato Bisque with Grilled Cheese Croutons. Discover a delicious twist on a classic favorite!
Ingredients
Scale
- 3 pounds ripe tomatoes, quartered
- 2 tablespoons olive oil
- 1 large onion, diced (about 1½ cups)
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 teaspoons dried basil (or ¼ cup fresh, chopped)
- 1 teaspoon dried oregano
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- 2 teaspoons sugar (optional, to balance acidity)
- Salt and freshly ground black pepper to taste
- 8 slices sourdough bread
- 4 tablespoons butter, softened
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyère cheese
- 2 tablespoons grated Parmesan cheese
Instructions
- Step 1: Prepare the Tomatoes If using fresh tomatoes, preheat your oven to 400°F (200°C). Quarter the tomatoes and place them on a baking sheet. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and toss to coat. Roast for 25-30 minutes until softened and slightly caramelized at the edges. This deepens the flavor profile of your Creamy Tomato Bisque dramatically.
- Step 2: Start the Soup Base In a large Dutch oven or heavy-bottomed pot, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and cook for 5-7 minutes until translucent and soft. Add the minced garlic and cook for another 30 seconds until fragrant. Stir in the tomato paste and dried herbs, cooking for 1-2 minutes to develop the flavors.
- Step 3: Simmer the Bisque Add the roasted tomatoes (or canned tomatoes if using) along with any accumulated juices to the pot. Pour in the broth, stir well, and bring to a gentle boil. Reduce the heat to maintain a simmer, partially cover the pot, and cook for about 20 minutes to allow the flavors to meld. The tomatoes should completely break down during this process.
- Step 4: Blend and Finish the Bisque Remove the soup from heat and let it cool slightly. Using an immersion blender or working in batches with a regular blender, purée the soup until completely smooth. Return the soup to the pot over low heat. Stir in the heavy cream and butter, allowing them to melt and incorporate fully. Season with salt, pepper, and sugar if needed to balance acidity. Keep warm over low heat while preparing the croutons.
- Step 5: Make the Grilled Cheese For the croutons, butter one side of each bread slice. Flip half the slices butter-side down and top with a mixture of the cheddar and Gruyère cheeses. Sprinkle with Parmesan for extra flavor, then top with the remaining bread slices, butter-side up. Heat a large skillet over medium heat and cook the sandwiches for 3-4 minutes per side until golden brown and the cheese is completely melted.
- Step 6: Create Croutons and Serve Let the grilled cheese sandwiches rest for 2 minutes, then cut into 1-inch cubes to create your croutons. Ladle the warm Creamy Tomato Bisque into serving bowls and top with several grilled cheese croutons. Garnish with fresh basil or a drizzle of cream if desired, and serve immediately to enjoy the perfect contrast of the crispy croutons and velvety bisque.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg