Description
Indulge in a cozy bowl of Creamy Tomato Bisque with Grilled Cheese Croutons. Discover a delicious new way to enjoy your favorite comfort food.
Ingredients
Scale
- 3 pounds (1.4 kg) ripe tomatoes, halved
- 2 tablespoons olive oil
- 1 large onion, diced (about 1½ cups)
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 4 cups (950 ml) vegetable broth
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- 1 bay leaf
- 1 cup (240 ml) heavy cream
- 2 tablespoons unsalted butter
- 1 tablespoon sugar (optional, to balance acidity)
- Salt and freshly ground black pepper, to taste
- 8 slices sourdough bread
- 4 tablespoons unsalted butter, softened
- 8 ounces (226 g) sharp cheddar cheese, grated
- 4 ounces (113 g) Gruyère cheese, grated
Instructions
- Step 1: Roast the Tomatoes Preheat your oven to 400°F (200°C). Place halved tomatoes cut-side up on a large baking sheet. Drizzle with 1 tablespoon of olive oil and season generously with salt and pepper. Roast for 40-45 minutes until the tomatoes are caramelized and slightly charred around the edges. This roasting process intensifies the tomato flavor and will give your Creamy Tomato Bisque that distinctive depth.
- Step 2: Sauté the Aromatics While the tomatoes roast, heat the remaining tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook until translucent and soft, about 5-7 minutes. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it. Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly and deepen in color.
- Step 3: Build the Soup Base Add the roasted tomatoes (along with any juices from the baking sheet) to the pot. Pour in the vegetable broth and add the dried herbs and bay leaf. Bring the mixture to a boil, then reduce the heat and simmer, partially covered, for about 20-25 minutes to allow the flavors to meld together.
- Step 4: Blend the Bisque Remove the bay leaf and turn off the heat. Using an immersion blender, carefully blend the soup until completely smooth. Alternatively, transfer the soup to a blender in batches (filling only halfway each time) and blend until silky smooth. For an extra-smooth Creamy Tomato Bisque, strain through a fine-mesh sieve back into the pot, pressing on solids to extract all the flavor.
- Step 5: Finish the Bisque Return the pot to medium-low heat and stir in the heavy cream and butter. Heat gently until the butter is melted, being careful not to boil. Taste and adjust seasonings, adding the optional sugar if needed to balance acidity. Keep warm while you prepare the croutons.
- Step 6: Make the Grilled Cheese Croutons Butter one side of each bread slice. Flip half the slices over and top with the grated cheddar and Gruyère. Cover with remaining bread slices, buttered side up. Cook in a large skillet over medium-low heat until golden brown on both sides and cheese is completely melted, about 3-4 minutes per side. Let rest for 2 minutes, then cut into 1-inch squares.
- Step 7: Serve Ladle the hot Creamy Tomato Bisque into warmed bowls and top with several grilled cheese croutons. Garnish with fresh basil if desired, and serve immediately while the croutons are still crisp and the bisque is steaming.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg