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Creamy Tomato Bisque with Easy Grilled Cheese Croutons

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A velvety smooth tomato bisque with roasted tomatoes and garlic, topped with crispy grilled cheese croutons. This quick and easy comfort food comes together in about 30 minutes and is perfect for cozy nights.

Ingredients

Scale
  • 28 ounces canned whole peeled tomatoes (preferably San Marzano)
  • 1 medium yellow onion, diced
  • 4 garlic cloves, smashed
  • 3 tablespoons unsalted butter
  • 1/2 cup heavy cream
  • 1 cup vegetable broth
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to taste
  • 1 teaspoon brown sugar (optional)
  • 4 thick slices sourdough bread
  • 4 ounces sharp cheddar cheese, grated
  • 2 tablespoons unsalted butter, softened

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
  2. Open the can of whole peeled tomatoes and drain about half the liquid. Spread the tomatoes on the baking sheet. Add the 4 smashed garlic cloves, tucking them in between the tomatoes. Drizzle with 1 tablespoon olive oil and sprinkle with a pinch of salt and pepper. Roast for 20 minutes, until the tomatoes are slightly caramelized and the garlic is soft.
  3. While the tomatoes roast, melt 3 tablespoons of butter in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 5 to 7 minutes, stirring occasionally, until soft and translucent.
  4. Add the roasted tomatoes and garlic to the pot with the onions. Stir in the dried basil, dried oregano, and vegetable broth. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally.
  5. Remove the pot from the heat. Use an immersion blender to puree the soup until completely smooth. If using a regular blender, let the soup cool for 5 minutes, then blend in batches, filling the blender no more than halfway and covering the lid with a kitchen towel.
  6. Return the blended soup to the pot over low heat. Stir in the heavy cream and brown sugar (if using). Taste and adjust salt and pepper. Keep warm over low heat.
  7. Heat a non-stick skillet or griddle over medium heat. Spread the softened butter on one side of each slice of sourdough bread. Place the bread butter-side down on a cutting board. Divide the grated cheddar cheese evenly between two slices. Top with the remaining two slices, butter-side up. Cook the sandwiches for 3 to 4 minutes per side, until golden brown and the cheese is melted. Press down gently with a spatula.
  8. Transfer the grilled cheese sandwiches to a cutting board. Let rest for 30 seconds, then cut each sandwich into 1-inch squares (about 16 to 20 croutons).
  9. Ladle the creamy tomato bisque into bowls and top generously with the crispy grilled cheese croutons. Serve immediately.

Notes

Do not skip the roasting step—it deepens the flavor. Season in layers for best results. Once cream is added, keep soup over low heat and do not boil to prevent curdling. Make grilled cheese croutons at the last minute for maximum crunch. Grate your own cheese for the croutons; pre-shredded cheese does not melt as well.

Nutrition

Keywords: creamy tomato bisque, grilled cheese croutons, tomato soup, comfort food, easy soup recipe

Find it online: https://piperplate.com/creamy-tomato-bisque-with-easy-grilled-cheese-croutons/