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Creamy Tomato Bisque with Grilled Cheese Croutons

alexa dan
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients
  

  • For the Bisque:
  • 2 tablespoons butter
  • 1 small onion chopped
  • 2 cloves garlic smashed or minced
  • 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 Grilled Cheese Croutons:
  • 4 slices bread white, sourdough, or your fave
  • 2 tablespoons softened butter
  • 1 cup shredded cheddar or cheese blend

Instructions
 

  • How To Make It
  • The Bisque:
  • Sauté the base – Melt butter in a pot. Add onion & garlic. Cook until soft.
  • Add tomato paste – Stir in and cook 1 minute to deepen the flavor.
  • Simmer – Add crushed tomatoes, broth, thyme, salt & pepper. Bring to simmer, cook 15–20 min.
  • Blend – Use immersion blender (or carefully blend in batches in a regular blender).
  • Creamy time – Stir in heavy cream. Warm gently. Taste & tweak as needed.
  • The Croutons:
  • Build sandwiches – Butter outsides of bread, fill with cheese, and grill until golden.
  • Cool & cube – Let sandwiches rest, then slice into bite-size croutons. Try not to eat 'em all before soup's ready.

Notes

  • Want heat? Add a pinch of red pepper flakes.
  • No immersion blender? Just cool the soup a bit and blend in small batches.
  • Croutons go soft fast—add right before serving for max crisp.
  • Make extra sandwiches. You’ll thank yourself.