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Creamy Tomato Bisque with Grilled Cheese Croutons

A warm and hearty creamy tomato bisque topped with golden-brown grilled cheese croutons, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Creamy Tomato Bisque
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 2 cups vegetable broth
  • 1 cup heavy cream (or coconut cream for a dairy-free option)
  • 1 teaspoon dried basil (or a few fresh leaves, chopped)
  • Salt and pepper, to taste
For the Grilled Cheese Croutons
  • 4 slices your favorite bread
  • 4 slices cheese (cheddar, mozzarella, or whatever you have handy)
  • Butter, for grilling

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until soft and translucent.
  2. Add the garlic and sauté for an additional minute.
  3. Pour in the crushed tomatoes and vegetable broth. Stir and bring to a gentle simmer. Let it simmer for about 15-20 minutes.
  4. Use an immersion blender to blend the mixture until smooth.
  5. Stir in the heavy cream and dried basil. Season with salt and pepper to taste. Let it warm through for another 5 minutes.
Grilled Cheese Croutons
  1. Butter one side of each slice of bread, place cheese between two slices (buttered sides out), and grill in a skillet over medium heat until golden and crispy on both sides.
  2. Once the grilled cheese sandwiches are ready, cut them into crouton-sized pieces.
Serving
  1. Ladle the creamy tomato bisque into bowls and top with grilled cheese croutons.

Notes

Use milk or a dairy-free alternative if heavy cream isn't preferred. Any herbs can be used if basil is unavailable. Don't worry about lumps, everything will blend smoothly.