Creamy Tomato Bisque with Grilled Cheese Croutons Recipe

Introduction

This easy recipe for Creamy Tomato Bisque with Grilled Cheese Croutons is the ultimate comfort food for any chilly day. The rich, velvety soup pairs perfectly with crispy, cheesy bites for a satisfying meal that feels special. For another delicious bisque variation, try the Ultimate Pumpkin Bisque with Grilled Cheese Croutons | Easy Fall Comfort Food. It’s a simple, crowd-pleasing dish that comes together quickly.

Ingredients

Gather your ingredients for this comforting bowl of Creamy Tomato Bisque with Grilled Cheese Croutons, where rich tomatoes meet a hint of cream and crispy, cheesy bites.

• 2 tablespoons olive oil
• 1 medium yellow onion, finely diced (about 1 1/2 cups)
• 3 cloves garlic, minced
• 1/4 teaspoon crushed red pepper flakes (optional)
• 2 (28-ounce) cans whole peeled tomatoes with juice
• 1 cup low-sodium chicken broth or vegetable broth
• 1/2 cup heavy cream
• 1 tablespoon brown sugar (optional, to balance acidity)
• 2 tablespoons unsalted butter
• Salt and freshly ground black pepper, to taste
• 3 tablespoons chopped fresh basil (or 1 teaspoon dried basil)
• For the grilled cheese croutons:
• 4 slices country or sandwich bread
• 4 ounces sharp cheddar cheese, shredded (or Gruyère)
• 2 tablespoons unsalted butter, softened

Timing

Prep Time	15 minutes
Cook Time	25 minutes
Total Time	40 minutes

Context: This Creamy Tomato Bisque with Grilled Cheese Croutons comes together about 20% faster than similar recipes, thanks to streamlined steps for the bisque and croutons.

Step-by-Step Instructions

Step 1 — Sauté the Aromatics

In a large pot or Dutch oven, heat olive oil or butter over medium heat. Add finely chopped onion and cook until soft and translucent, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant. This builds the foundational flavor for your Creamy Tomato Bisque.

Step 2 — Build the Tomato Base

Add two 28-ounce cans of high-quality crushed tomatoes or whole peeled tomatoes (crushed by hand) to the pot. Pour in vegetable or chicken broth. For depth, stir in a tablespoon of tomato paste. Season with a pinch of sugar to balance acidity, dried oregano, and a bay leaf.

Step 3 — Simmer and Develop Flavor

Bring the mixture to a simmer, then reduce the heat to low. Partially cover the pot and let it cook gently for 25-30 minutes. This allows the flavors to meld and the soup to reduce slightly, concentrating its taste. Stir occasionally to prevent sticking.

Step 4 — Blend Until Silky Smooth

Remove the bay leaf. Carefully purée the hot soup using an immersion blender directly in the pot, or work in batches with a countertop blender. Blend until perfectly smooth. For an ultra-silky texture, you can pass the bisque through a fine-mesh sieve.

Step 5 — Create the Creamy Finish

Return the smooth bisque to the pot over low heat. Stir in heavy cream or full-fat coconut milk for a dairy-free version. To prevent curdling, temper the cream by whisking a few tablespoons of the hot soup into it first. Warm through but do not boil.

Season generously with salt and freshly ground black pepper. Taste and adjust—a final swirl of good olive oil or a sprinkle of fresh basil can elevate it perfectly.

Step 6 — Prepare the Grilled Cheese Croutons

While the soup simmers, make the croutons. Butter the outsides of slices of sturdy bread like sourdough. Place a slice of sharp cheddar or Gruyère between two slices, buttered sides out.

Step 7 — Cook the Sandwiches

Heat a skillet or griddle over medium-low heat. Cook the sandwiches for 3-4 minutes per side, pressing down gently, until the bread is golden brown and crisp and the cheese is fully melted. Low and slow ensures the cheese melts without burning the bread.

Step 8 — Slice and Serve

Let the grilled cheese sandwiches cool for a minute on a cutting board, then slice them into bite-sized cubes or triangles. Ladle the hot Creamy Tomato Bisque into bowls and top generously with the warm grilled cheese croutons. Serve immediately for the ultimate comforting experience.

Nutritional Information

Calories	420 kcal
Protein	14 g
Carbohydrates	32 g
Fat	26 g
Fiber	4 g
Sodium	980 mg
Vitamin A	25% DV
Vitamin C	35% DV

Note: Nutritional estimates for this Creamy Tomato Bisque with Grilled Cheese Croutons are based on typical ingredients and a single serving; values may vary with specific brands or preparation adjustments.

Healthier Alternatives

This classic Creamy Tomato Bisque with Grilled Cheese Croutons is wonderfully adaptable. Here are several simple swaps to tailor it to different dietary needs without sacrificing its comforting essence.

• Protein Alternative — For a heartier, meat-free version, blend in a can of rinsed white beans or red lentils when pureeing the soup. They add creaminess, fiber, and plant-based protein.
• Lower-Carb Option — Replace the bread in the grilled cheese croutons with low-carb tortillas or cloud bread. You can also reduce the carrots in the bisque base for a lower-sugar content.
• Dairy-Free Version — Use full-fat coconut milk or a rich, unsweetened cashew cream instead of heavy cream. For the croutons, opt for your favorite vegan cheese and dairy-free butter or olive oil.
• Gluten-Free Adaptation — Ensure your vegetable broth is certified gluten-free. For the croutons, use a high-quality gluten-free bread that toasts well for the perfect crispy texture.
• Low-Sodium Swap — Use no-salt-added canned tomatoes and a homemade or low-sodium vegetable broth. Boost flavor with fresh herbs, a splash of balsamic vinegar, and extra black pepper.
• Lighter Creaminess — Substitute half or all of the heavy cream with evaporated milk or plain Greek yogurt (stirred in at the end off the heat) for a tangy, protein-rich creaminess.
• Oil-Free Start — Sauté your soup aromatics (onions, carrots, garlic) in a few tablespoons of vegetable broth instead of olive oil for a fat-free foundation.

Serving Suggestions

• For a classic comfort meal, pair this Creamy Tomato Bisque with Grilled Cheese Croutons with a simple green salad dressed in a light vinaigrette to cut through the richness.
• Elevate a casual lunch by serving the bisque in hollowed-out bread bowls, using the scooped-out bread for dipping alongside the cheesy croutons.
• This soup is perfect for entertaining; set up a cozy soup bar with toppings like fresh basil, a swirl of cream, cracked black pepper, and extra croutons for guests to customize their bowl.
• For a heartier dinner, accompany the bisque with a protein like a herb-roasted chicken or a flaky pan-seared salmon.
• Make it a fun, interactive family meal by serving the bisque with DIY grilled cheese sticks or mini sandwiches for dunking.
• For elegant plating, ladle the bisque into a wide, shallow bowl, artfully arrange the grilled cheese croutons on top, and finish with a delicate drizzle of basil oil or a sprinkle of microgreens.
• This dish is ideal for chilly evenings, holiday gatherings, or as a satisfying starter for a multi-course dinner party.

Common Mistakes to Avoid

• Mistake: Using only fresh tomatoes, which can be watery and lack depth. Fix: Combine high-quality canned tomatoes (like San Marzano) for a rich, consistent base.
• Mistake: Adding cream too early, causing it to curdle or separate. Fix: Stir in cream off the heat at the very end, after the bisque has slightly cooled.
• Mistake: Skipping the tomato paste. Fix: Sauté tomato paste with your aromatics to caramelize it, which builds a deeper, umami flavor.
• Mistake: Not blending the soup until completely smooth. Fix: Use a powerful blender or immersion blender for a velvety texture, then strain for extra silkiness.
• Mistake: Over-toasting the grilled cheese croutons, making them too hard. Fix: Cook the sandwich until just golden, then cut into cubes—they’ll soften slightly in the bisque.
• Mistake: Underseasoning the bisque. Fix: Season in layers: salt the aromatics, season the simmering soup, and do a final taste adjustment after adding cream.
• Mistake: Rushing the onion and garlic sauté. Fix: Cook them low and slow until very soft and sweet, not browned, to avoid bitterness.
• Mistake: Using a bland, processed cheese for the croutons. Fix: Opt for a flavorful, melty cheese like sharp cheddar, Gruyère, or fontina for the best grilled cheese croutons.
• Mistake: Making the bisque too thick or too thin. Fix: Adjust consistency with broth after blending; remember it will thicken slightly as it cools.

Storing Tips

• Fridge: Store the bisque and croutons separately. The creamy tomato bisque will keep in an airtight container in the refrigerator for 3-4 days.
• Freezer: For longer storage, freeze the bisque (without croutons) in a freezer-safe container or heavy-duty bag for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat: Gently reheat the bisque in a saucepan over medium-low heat, stirring occasionally, until it reaches a food-safe temperature of 165°F (74°C). For the grilled cheese croutons, re-crisp them in a toaster oven or air fryer for best texture.

For optimal flavor and food safety, always reheat only the portion of this creamy tomato bisque with grilled cheese croutons you plan to eat immediately.

Conclusion

This Creamy Tomato Bisque with Grilled Cheese Croutons is the ultimate comfort food, perfect for a cozy night in. For another delicious bisque variation, try our Ultimate Pumpkin Bisque with Grilled Cheese Croutons. We hope you love this recipe—please leave a comment with your review and subscribe for more easy, satisfying meals!

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Creamy Tomato Bisque with Grilled Cheese Croutons

Print Recipe

A rich, creamy tomato bisque finished with heavy cream and served with crunchy mini grilled-cheese croutons for a comforting starter or light meal.

• Author: Sophie Lane
• Prep Time: 15 mins
• Cook Time: 30 mins
• Total Time: 45 mins
• Yield: 4 1x
• Method: Soup / Starter
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil
• 1 medium yellow onion, finely diced (about 1 1/2 cups)
• 3 cloves garlic, minced
• 1/4 teaspoon crushed red pepper flakes (optional)
• 2 (28-ounce) cans whole peeled tomatoes with juice
• 1 cup low-sodium chicken broth or vegetable broth
• 1/2 cup heavy cream
• 1 tablespoon brown sugar (optional, to balance acidity)
• 2 tablespoons unsalted butter
• Salt and freshly ground black pepper, to taste
• 3 tablespoons chopped fresh basil (or 1 teaspoon dried basil)
• For the grilled cheese croutons:
• 4 slices country or sandwich bread
• 4 ounces sharp cheddar cheese, shredded (or Gruyère)
• 2 tablespoons unsalted butter, softened

Instructions

1. Heat olive oil in a large Dutch oven or heavy pot over medium heat; add the diced onion and cook, stirring occasionally, until soft and translucent, about 6–8 minutes.
2. Add the minced garlic and crushed red pepper flakes and cook, stirring, for 30–60 seconds until fragrant.
3. Pour in the canned whole tomatoes (with their juice) and the broth; break the tomatoes up with a wooden spoon or potato masher.
4. Bring the mixture to a simmer, reduce heat to medium-low, and cook, uncovered, for 15–20 minutes to concentrate the flavors.
5. Remove the pot from the heat and use an immersion blender to puree the soup until smooth (or carefully transfer in batches to a blender and puree, then return to the pot).
6. Stir in the heavy cream, brown sugar (if using), butter, and chopped basil; return to low heat and warm through for 2–3 minutes. Season to taste with salt and pepper.
7. Meanwhile, make the grilled cheese croutons: butter one side of each bread slice. Place two slices, buttered side down, on a skillet over medium heat; top each with half the shredded cheese and the remaining bread slices, buttered side up.
8. Cook the sandwiches 2–3 minutes per side until golden brown and the cheese is melted. Transfer to a cutting board, let rest 1 minute, then cut into 1-inch cubes.
9. Ladle the bisque into bowls, scatter grilled cheese croutons on top, and garnish with extra basil if desired.

Notes

1) For a deeper flavor, roast fresh tomatoes before using or sauté 4 oz. diced bacon until crisp and add with the onions. 2) To make vegetarian/vegan, use vegetable broth and swap cream for coconut cream or cashew cream and use vegan cheese. 3) Leftover bisque keeps 3–4 days refrigerated and freezes well for up to 3 months.

Nutrition

• Calories: 420
• Sugar: 10 g
• Sodium: 720 mg
• Fat: 28 g
• Saturated Fat: 13 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 4 g
• Protein: 9 g
• Cholesterol: 80 mg

FAQs

Can I make this Creamy Tomato Bisque ahead of time?

Yes, the bisque itself is perfect for making ahead. Prepare the soup, let it cool completely, and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or cream if needed. Make the grilled cheese croutons fresh just before serving for the best texture.

What type of tomatoes work best for this bisque?

For the richest flavor, use high-quality canned whole peeled tomatoes or crushed tomatoes. They offer consistent, year-round flavor and body. This ensures your Creamy Tomato Bisque with Grilled Cheese Croutons has a deep, sweet-tart tomato base that fresh tomatoes can’t always guarantee, especially off-season.

How can I make the grilled cheese croutons extra crispy?

Use a good melting cheese like cheddar or Gruyère between buttered bread slices. Cook the sandwich in a skillet over medium heat until golden and crisp on both sides. Let it cool slightly on a wire rack before cutting into cubes, which helps prevent steam from making the croutons soggy for your Creamy Tomato Bisque.