Creamy Tomato Bisque with Grilled Cheese Croutons

Alright, let’s just say it—tomato soup and grilled cheese is that classic duo nobody ever really grows out of. It’s warm, it’s simple, and somehow it still feels like a tiny luxury when you’re curled up on the couch in sweats. But when you take that vibe and turn it into a creamy tomato bisque with grilled cheese croutons floating on top? Game over.

It’s like your childhood lunch just graduated, bought a house, and started cooking with real butter.

What Makes This One Hit Different

You’re not opening a can. You’re not stirring in water. This is real-deal tomato soup, smooth and rich, with a lil’ kick of garlic and herbs. And the cream? Just enough to make it lush without making it feel heavy. Balance.

And those grilled cheese croutons—yeah, they’re basically mini sandwiches chopped up and dropped in. They soak up the bisque just a bit, so every bite’s like this crispy-gooey-cheesy surprise.

Quick Info

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: ~45 minutes
• Serves: 4–6

What You’ll Need (Nothing Weird)

For the bisque:

• 2 tablespoons butter
  
• 1 small onion, chopped
  
• 2 cloves garlic, smashed (or minced, you do you)
  
• 1 tablespoon tomato paste
  
• 1 can (28 oz) crushed tomatoes
  
• 2 cups vegetable broth
  
• ½ teaspoon dried thyme
  
• Salt & pepper to taste
  
• ½ cup heavy cream
  

For the croutons:

• 4 slices bread (white, sourdough, whatever’s not too flimsy)
  
• 2 tablespoons butter, softened
  
• 1 cup shredded cheddar or a mix of cheeses
  

How You Do It

Make the bisque:

1. Sauté the base – Melt butter in a pot, toss in onion and garlic, cook ‘til they’re soft and smell like something’s happenin’. Not too high heat though—burnt garlic = no.
   
2. Add flavor – Stir in tomato paste. Cook it for like a minute—it deepens the flavor and makes you look like you know what you’re doing.
   
3. Simmer – Dump in the crushed tomatoes, broth, thyme, salt, and pepper. Stir it up, bring it to a simmer. Let it bubble low for 15–20 mins so everything melds.
   
4. Blend it – Use an immersion blender if you’ve got one. If not, ladle it into a regular blender (carefully, soup’s hot!) and blend till smooth. Put it back in the pot.
   
5. Creamy time – Stir in the cream. Don’t boil it, just warm it through. Taste and adjust—maybe a pinch of sugar if your tomatoes are feelin’ too tart.
   

Make the grilled cheese croutons:

1. Sandwich up – Butter the outsides of two bread slices, pile cheese in between, and grill like normal in a skillet till golden and melty.
   
2. Cool & slice – Let it cool for a minute so it doesn’t fall apart, then slice into cubes. Try not to eat half of them before the soup’s ready (no promises though).
   

Couple Things to Keep in Mind

• If you like heat, a pinch of red pepper flakes in the bisque does wonders.
  
• You can totally use fresh tomatoes if you’ve got time, but canned’s easier and honestly just as good most days.
  
• Don’t skip the tomato paste—it’s what gives the soup that deep, rich flavor that canned soup dreams about.
  
• If you’re blending hot soup, do it in small batches. Steam builds up, and nobody wants soup on the ceiling.
  

Soup Night Just Leveled Up

This one’s comfort food with a glow-up. You still get all the feelings of a cozy grilled cheese & tomato soup night, but with way more flavor and zero effort from a can opener.

Plus, those croutons? Make extra. You’ll wish you had more when they start disappearing before the bowl’s even halfway done.

FAQs – Stuff You Might Wonder

Can I use milk instead of cream?

You can, yeah. Whole milk’s best if you’re going that route—it keeps things creamy without totally watering it down. That said, if you’ve got half-and-half lying around, that’s an even better swap. Just don’t use skim milk unless you’re okay with a thinner soup.

What if I don’t have an immersion blender?

Totally fine. A regular blender works—just be careful. Let the soup cool for a minute or two, blend in small batches, and hold a towel over the top. Hot soup + tight lid = soup fountain. Not fun.

Do the grilled cheese croutons get soggy?

Eventually, yeah. But in a good way. They start off crisp, then soften a bit as they soak up the bisque. If you’re picky about texture, just toss a few in at a time, so you get both crunch and melt.

Can I make this ahead?

For sure. The bisque keeps great in the fridge for like 3–4 days. The croutons are better fresh, though—make the sandwiches ahead if you want, then just toast and cube ’em when you’re ready to serve.

Is this freezer-friendly?

Yep. Just freeze the soup before adding the cream. When you reheat, stir in the cream once it’s hot. That way it won’t separate or go weird.

What goes with it?

Honestly? It’s kinda the whole meal. But if you’re feelin’ extra, a simple green salad or roasted veggies on the side won’t hurt. Or just more grilled cheese croutons. No judgment.