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Creamy Tomato Bisque with Grilled Cheese Croutons

A silky, warm tomato soup paired with crispy grilled cheese croutons, perfect for a comforting meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Soup
  • 2 tbsp olive oil For sautéing
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 can 28 oz crushed tomatoes
  • 1 cup vegetable broth
  • 1 cup heavy cream Can substitute with half-and-half or whole milk
  • Salt and pepper to taste
  • Fresh basil for garnish (optional)
For the Grilled Cheese Croutons
  • 4 slices of your favorite bread
  • 2 cups shredded cheese (cheddar, mozzarella, or a mix)
  • Butter (for spreading)

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until soft, about 5 minutes.
  2. Add minced garlic and simmer for about another minute.
  3. Pour in the crushed tomatoes and vegetable broth. Stir and let it simmer for about 15 minutes.
  4. Use an immersion blender to puree the soup until silky smooth, or carefully transfer it in batches to a traditional blender.
  5. Return the blended mixture to the pot, stir in the heavy cream, and season with salt and pepper to taste. Keep on low heat to meld flavors.
Making Croutons
  1. Butter one side of each slice of bread, place shredded cheese between two slices, buttered sides out, and grill on medium heat until golden brown.
  2. Cut the grilled cheese into delightful cubes for topping the soup.
Serving
  1. Ladle the bisque into bowls, top with grilled cheese croutons, and sprinkle fresh basil if desired.

Notes

You can store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove before serving. Feel free to add spices like smoked paprika or red pepper flakes for a kick.