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Creamy Tomato Bisque with Grilled Cheese Croutons

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

Ingredients

Scale
  • 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

Find it online: https://www.rapidrecipes.blog/creamy-tomato-bisque-grilled-cheese-croutons/