Go Back

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
Cook Time 30 minutes
Total Time 45 minutes
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.