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Creamy Tomato Bisque with Grilled Cheese Croutons: Cozy, Quick, and Comforting

There are few dishes that wrap you in a hug like a bowl of Creamy Tomato Bisque with Grilled Cheese Croutons. Whether you’re juggling work calls, carpools, or just craving something soothing after a long day, this recipe steps up—quick, comforting, and with a little playful crunch from those grilled cheese croutons. As someone who cooks with her sister and shares simple, joyful meals from our kitchen to yours, I promise this one is both approachable and delicious.

If you want a bright side to this cozy bowl, try serving it with a crisp arugula and citrus salad with goat cheese—the peppery greens cut through the richness beautifully.

Why You’ll Love This Creamy Tomato Bisque with Grilled Cheese Croutons

• It’s fast enough for a weeknight but pretty enough for guests.
• Picky eaters love the smooth, creamy tomato base and the familiar grilled cheese crunch.
• It’s adaptable: make it dairy-free, add a splash of wine, or keep it classic.
• Leftovers reheat well and sometimes taste even better the next day.

Ingredients (serves 4)

• 2 tbsp olive oil or unsalted butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, peeled and diced (optional—adds natural sweetness)
• 2 tbsp tomato paste
• 1 (28 oz) can crushed tomatoes (or whole peeled tomatoes, crushed by hand)
• 2 cups low-sodium chicken or vegetable broth
• 1 cup whole milk or half-and-half (for a lighter bisque, use 2% or unsweetened oat milk)
• 1 tsp sugar (balances acidity)
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• 4 slices sturdy sandwich bread
• 4 oz sharp cheddar cheese, sliced or shredded (or mix cheddar + mozzarella)
• 1 tbsp butter, for grilling the sandwiches
• Fresh basil or parsley for garnish (optional)

Kitchen tools you’ll want: large saucepan, blender or immersion blender, skillet, and a baking sheet if you decide to toast croutons in the oven.

Step-by-Step: Making the Bisque + Grilled Cheese Croutons

1. Sauté the base. Heat the olive oil or butter in a large saucepan over medium heat. Add the chopped onion (and carrot, if using) and sauté until the onion is soft and translucent—about 6–8 minutes. Stir in the garlic and cook 30 seconds more until fragrant.
2. Build tomato flavor. Stir in the tomato paste and cook 1–2 minutes, stirring, to deepen the flavor. This step helps remove raw tomato bitterness and makes a richer soup.
3. Add tomatoes and simmer. Pour in the crushed tomatoes and broth. Add the bay leaf and sugar. Bring to a gentle simmer, reduce the heat, and let it cook for 15–20 minutes to let the flavors marry.
4. Purée for silkiness. Remove the bay leaf. Use an immersion blender to purée the soup until smooth, or carefully transfer batches to a blender and blitz until silky. Be cautious with hot liquids—blend in small batches and vent the lid slightly.
5. Finish with cream. Return the soup to low heat and stir in the milk or half-and-half. Warm through—do not boil—then season with salt and pepper to taste. If you want a richer bisque, stir in a pat of butter at the end.
6. Make the grilled cheese croutons. While the soup simmers, assemble your grilled cheese: butter one side of each bread slice, place the buttered-side down in a skillet over medium heat, add cheese, and top with the second slice (buttered side up). Cook until golden brown and the cheese melts, 2–3 minutes per side.
7. Cut and toast. Remove the sandwich, let it rest 1 minute, then cut into 1-inch cubes. For extra crispness, toss the cubes on a baking sheet and toast in a 350°F oven for 5–7 minutes. Boom—grilled cheese croutons.
8. Serve. Ladle the bisque into bowls, scatter the grilled cheese croutons on top, and garnish with torn basil or parsley. A drizzle of olive oil or a few grinds of black pepper is nice, too.

Cooking Tips (short and useful)

• Use whole canned tomatoes if you can; they yield deeper flavor than pre-crushed brands. If you want the bisque super smooth, strain after blending.
• If the soup tastes too acidic, a pinch more sugar or a splash of cream will calm it down.
• To make vegan bisque, use olive oil, vegetable broth, and unsweetened oat or almond milk; choose a dairy-free cheese for the croutons or make croutons with olive oil and skip the cheese.
• Leftover grilled cheese? Crumble it into the soup; it’ll soften and become meltingly delicious.
• Don’t rush the tomato paste step—browning it slightly boosts the whole soup’s flavor.

A Little Kitchen Story
This recipe has become my cozy-go-to when the weather turns gray or when Patricia and I need a quick dinner between recipe testing. One rainy evening we made this for a small dinner and watched as everyone secretly (then not-so-secretly) fought over the last bowl. My kiddo dubbed it “soup with surprise toast,” and honestly, that name stuck for a whole week.

Pairings and Serving Suggestions

• Serve alongside a simple green salad for a light dinner. For a zesty contrast, pair with this bright arugula and citrus salad with goat cheese.
• For heartier appetites, a plate of baked chicken meatballs and creamy orzo makes this soup feel like part of a bigger dinner—try pairing it with baked chicken meatballs with creamy orzo for a Sunday supper.
• Add a crunchy element: toasted seeds, garlic croutons, or extra-crisp grilled cheese cubes.

Frequently Asked Questions
Q: Can I make the bisque ahead of time?
A: Absolutely. It stores well in the fridge for up to 4 days or freezes beautifully for 2–3 months. Reheat gently on the stove and add a splash of broth if it has thickened.

Q: Can I skip the cream or use a lighter option?
A: Yes—use milk (2% or whole) or a plant-based milk to keep it lighter. If you skip dairy entirely, add a bit of olive oil at the end for richness.

Q: How do I make the grilled cheese croutons extra crunchy?
A: After grilling, cube the sandwich and pop the pieces on a baking sheet under a broiler for 1–2 minutes, watching closely, or bake at 350°F for 5–7 minutes.

Q: Can I blend the soup in a blender?
A: You can. Fill the blender only halfway and hold the lid with a towel while blending to let steam escape. Blend in batches for safety.

Q: Any quick swap for cheddar?
A: Use a melty cheese you love—Gruyère, fontina, Monterey Jack, or even a mix. Mozzarella gives milky stretch; sharp cheddar gives flavor punch.

A note on pantry-friendly cooking: This bisque is forgiving. Canned tomatoes, a couple of pantry staples, and bread you already have can turn into an impressive meal. That’s the kind of recipe I love — comforting, simple, and a little clever.

Conclusion

If a rainy day, a busy weeknight, or a craving for something warm and friendly brought you here, the Creamy Tomato Bisque with Grilled Cheese Croutons will not disappoint. For more inspiration on comforting tomato-based soups and playful grilled cheese ideas, check out this Homemade Tomato Soup with Grilled Cheese Croutons – recipe … (https://ashleemarie.com/homemade-tomato-soup-grilled-cheese-croutons-recipe-video/) and this Creamy Tomato Soup with Grilled Cheese "Croutons" – Damn … (https://damndelicious.net/2012/11/25/creamy-tomato-soup-with-grilled-cheese-croutons/). Happy cooking—grab a bowl, pull up a chair, and savor the small, delicious moments.

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Creamy Tomato Bisque with Grilled Cheese Croutons is the perfect recipe for busy nights—quick, comforting, and delightfully cheesy. Try it tonight!

Creamy Tomato Bisque with Grilled Cheese Croutons

This recipe for Creamy Tomato Bisque wrapped in warm flavors, paired with crunchy grilled cheese croutons, is perfect for quick dinners or cozy evenings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course, Soup

Cuisine: American, Comfort Food

Calories: 350

Ingredients Method Notes

Ingredients

  

For the Bisque

• 2 tbsp olive oil or unsalted butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 medium carrot, peeled and diced (optional) adds natural sweetness
• 2 tbsp tomato paste
• 1 28 oz can crushed tomatoes (or whole peeled tomatoes, crushed by hand)
• 2 cups low-sodium chicken or vegetable broth
• 1 cup whole milk or half-and-half for a lighter bisque, use 2% or unsweetened oat milk
• 1 tsp sugar balances acidity
• 1 bay leaf
• Salt and freshly ground black pepper, to taste

For the Grilled Cheese Croutons

• 4 slices sturdy sandwich bread
• 4 oz sharp cheddar cheese, sliced or shredded or mix cheddar + mozzarella
• 1 tbsp butter, for grilling the sandwiches
• Fresh basil or parsley for garnish (optional)

Method

 

Preparation

1. Heat the olive oil or butter in a large saucepan over medium heat. Add the chopped onion (and carrot, if using) and sauté until the onion is soft and translucent—about 6–8 minutes.
2. Stir in the garlic and cook for 30 seconds more until fragrant.
3. Stir in the tomato paste and cook for 1–2 minutes, stirring, to deepen the flavor.
4. Pour in the crushed tomatoes and broth. Add the bay leaf and sugar. Bring to a gentle simmer, reduce the heat, and let it cook for 15–20 minutes.
5. Remove the bay leaf. Use an immersion blender to purée the soup until smooth, or carefully transfer batches to a blender and blend until silky.
6. Return the soup to low heat and stir in the milk or half-and-half. Warm through—do not boil—then season with salt and pepper to taste.

Make Grilled Cheese Croutons

1. Butter one side of each bread slice, place the buttered-side down in a skillet over medium heat, add cheese, and top with the second slice (buttered side up). Cook until golden brown and the cheese melts, about 2–3 minutes per side.
2. Remove the sandwich, let it rest 1 minute, then cut into 1-inch cubes. For extra crispness, toast in a 350°F oven for 5–7 minutes.

Serving

1. Ladle the bisque into bowls, scatter the grilled cheese croutons on top, and garnish with torn basil or parsley.

Notes

For a dairy-free bisque, use olive oil, vegetable broth, unsweetened oat or almond milk, and a dairy-free cheese for the croutons. This bisque reheats well and sometimes tastes even better the next day.