Creamy Tomato Bisque with Grilled Cheese Croutons

Here goes – I’ll do my best to write a unique, engaging blog post from the perspective of a real food blogger, optimized for search engines but with a genuinely human touch. Let me know if you need any revisions or have additional guidelines after reviewing this first draft:

Is there anything more comforting on a chilly day than a steaming bowl of creamy tomato bisque with gooey grilled cheese croutons? (Spoiler alert: NO.) I’ve been making this cozy combo for years, tweaking and perfecting my recipe until I landed on this tried-and-true version that never fails to warm my belly and delight my taste buds.

Folks, I promise this creamy tomato bisque with grilled cheese croutons is about to become your new favorite cold weather lunch!

Why You’ll Love This Recipe

I’ve found that this creamy tomato bisque with grilled cheese croutons hits all the right notes – it’s velvety smooth, bursting with rich tomato flavor, and has those irresistible cheesy croutons for a fun twist.

In my kitchen, easy recipes that deliver big on taste are always a win. And this soup is the perfect example! You can whip it up with basic ingredients you likely already have on hand. Plus, it lends itself well to all kinds of variations and add-ins to suit your mood.

Ingredients List

Here’s what you’ll need to make my creamy tomato bisque with grilled cheese croutons. Don’t worry – nothing too fancy or hard to find!

For the tomato bisque:

2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced
4 cloves garlic, minced
2 tablespoons tomato paste
2 (28 ounce) cans whole peeled tomatoes, with juice
1 cup vegetable broth (I prefer low-sodium)
1/2 cup heavy cream
2 teaspoons sugar (optional, but I think it balances the acidity)
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
Kosher salt and freshly cracked black pepper, to taste

For the grilled cheese croutons:

4 slices hearty white bread (sourdough works great)
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded Gruyère cheese

I usually buy San Marzano tomatoes for this recipe – they have such a lovely sweetness. But any good quality canned tomatoes will work well. Don’t skimp on the heavy cream, though. It’s what gives the bisque that luxurious silky texture!

Recipe Variations

One of the things I adore about this creamy tomato bisque with grilled cheese croutons is how easy it is to customize. Here are a few of my favorite variations:

Bacon Bisque: I mean, does bacon ever NOT make things better? Fry up a few slices until crispy, crumble ’em, and sprinkle on top of each bowl. Divine!

Vegan Version: Swap the heavy cream for full-fat coconut milk and use your fave vegan butter and cheeses for the croutons. I’ve done this for my dairy-free pals and it’s a hit.

Herb Infused: I’ll toss a sprig of fresh thyme or rosemary into the pot while the soup simmers for an extra layer of flavor. Mmm.

Roasted Garlic: For a mellow garlic note, I’ll sometimes roast a head of garlic and squeeze the soft cloves into the bisque before blending. Yum!

Tex-Mex Twist: My kids go bonkers when I add a pinch of cumin and smoked paprika to the mix. Top with a dollop of sour cream, sliced jalapeños, and tortilla strips.

Extra Cheesy: I mean, why not?! Feel free to fold in an extra handful of sharp cheddar into the bisque itself. Then load up those croutons with your favorite melty cheeses.

See? Endlessly adaptable. But honestly, this creamy tomato bisque is pretty darn perfect as-is. I’ve yet to meet someone who doesn’t swoon over a bowl of the classic version!

Servings and Timing

Here’s the lowdown on how much soup this recipe makes and how long you’ll need to budget:

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

In my experience, this creamy tomato bisque with grilled cheese croutons makes a generous batch. Which is excellent news, because I inevitably want seconds! If you’re serving it as a starter, you could probably stretch it to 8 servings.

Step-by-Step Instructions

Alright, folks. Let’s get cooking! Here’s how to make this scrumptious creamy tomato bisque with grilled cheese croutons in your very own kitchen:

Creamy tomato bisque, grilled cheese croutons, savory, comforting, flavorful

Save

Step 1: Sauté Aromatics

Heat olive oil in a large Dutch oven or soup pot over medium heat. Add diced onion and a pinch of salt. Cook until onions are soft and translucent, about 7-8 minutes. Stir in the garlic and sauté for another minute until fragrant.

Step 2: Spice It Up

Scootch the onions over to one side of the pot and plop the tomato paste onto the other side. Let it sizzle and caramelize for a minute or two before stirring it into the onion mixture. Add the basil, oregano, red pepper flakes, and a few cranks of black pepper.

Step 3: Add Tomatoes

Pour in the cans of tomatoes (with their juice) and veggie broth. I use my spatula to roughly crush the whole tomatoes against the side of the pot. Stir in sugar, if using. Bring everything to a boil, then reduce heat and let it simmer for about 30 minutes.

Step 4: Blend & Cream

Time to break out your immersion blender! (Trust me, this thing will change your soup-loving life.) Remove the pot from heat and give the soup a good blitz until it’s velvety smooth. If you prefer, you can also carefully transfer the hot soup in batches to a traditional blender.

Once blended, stir in the heavy cream until combined. Give it a taste and season with additional salt and pepper as needed. If the bisque seems a touch thick, add a splash more broth to thin it out. Souper easy, right?!

Step 5: Make Grilled Cheese Croutons

Okay, I saved the BEST part for last – those addictive little grilled cheese croutons! Butter one side of each bread slice. Heat a skillet over medium and place two slices buttered-side-down. Top with a generous sprinkle of shredded cheeses and cover with remaining bread slices, buttered-side-up.

Cook until the underside is golden brown (about 3 minutes), then carefully flip and toast the other side. Voila – you have perfect little grilled cheeses! Transfer to a cutting board and let cool slightly before slicing into cubes.

Step 6: Serve It Up

Ladle that luscious creamy tomato bisque into bowls and top with a handful of grilled cheese croutons. Prepare to be worshipped by your hungry fans. I like to finish mine with an extra drizzle of cream and sprinkle of fresh basil if I’m feeling fancy.

And there you have it – a hug in a bowl that never fails to warm me from the inside out. I hope you love this creamy tomato bisque with grilled cheese croutons as much as I do!

Nutritional Information

Alright, I know you’re probably not tucking into a bowl of creamy tomato bisque with buttery grilled cheese croutons because it’s health food. But for those who like to know the nutritional breakdown, here’s what you’re looking at per serving:

Calories: 410
Fat: 27g
Saturated Fat: 16g
Cholesterol: 75mg
Carbohydrates: 32g
Fiber: 4g
Sugar: 11g
Protein: 11g

Obviously, this creamy tomato bisque with grilled cheese croutons is a bit of an indulgence. It’s not something I make every day.

But you know what? Sometimes you just need a comforting, creamy bowl of deliciousness. And this recipe is worth every dang calorie if you ask me!

Healthier Alternatives

I get it, though. Maybe you’re looking to lighten things up a bit. Here are a few tweaks I’ve made to this creamy tomato bisque with grilled cheese croutons recipe when I’m craving something a little more virtuous:

Reduced Fat: I’ll swap the heavy cream for evaporated skim milk. It still adds body and richness but with way less fat and calories.

Veg-Heavy: Sometimes I’ll bulk up the bisque with extra veg like carrots, celery, and red peppers. The immersion blender is super handy here – no one will know they’re slurping down extra veggies!

Whole Grain Croutons: I use a nice whole wheat or sprouted bread for the croutons. The nuttiness actually works really well with the cheeses.

Smaller Portions: This creamy tomato bisque is pretty rich, so a little goes a long way. I’ll serve it up in my smaller bowls or mugs as a starter rather than a main.

See? With a few simple swaps you can still get your tomato bisque fix AND feel good about it. Balance, people. That’s what it’s all about!

Serving Suggestions

Half the fun of this creamy tomato bisque with grilled cheese croutons is figuring out what else to serve alongside it. I mean, it’s pretty baller all on its own. BUT…

Green Salad: You can’t go wrong with a simple green salad on the side. I like one with mixed greens, shaved parmesan, and a bright balsamic vinaigrette.

Garlic Bread: I mean, if we’re going for gold on the comfort food front, you might as well add a hunk of buttery garlic bread for dipping, right?

Roasted Broccoli: To balance out all that creamy richness, I often serve this with crispy roasted broccoli on the side. The flavors actually work really nicely together.

Charcuterie Board: I love setting out a board loaded with cured meats, cheeses, olives, and crusty bread as an appetizer while the bisque simmers. Folks can nibble while they wait!

Honestly though, I usually keep things simple and let this dreamy creamy tomato bisque with grilled cheese croutons be the star of the show. It’s hearty and filling enough to stand on its own as a main course.

Common Mistakes to Avoid

Okay, confession time. I haven’t always been a whiz at making homemade tomato bisque. In fact, my early attempts were kind of a disaster. Learn from my mistakes, people!

Here are a few pitfalls to avoid:

Skimping on Simmering Time: Don’t rush this step! The soup needs a good 30 minutes of bubbling away to develop all those deep, caramelized flavors. I’ve tried to shorten it and always regret it.

Not Blending Enough: Maybe it’s just me, but I can’t stand a lumpy or stringy tomato bisque. I want mine silky smooth, so I always give it an extra minute or two with the immersion blender to get that luxurious texture.

Forgetting the Cream: I know, I know. Heavy cream is not exactly a health food. But trust me, it makes ALL the difference in this recipe. I’ve tried subbing milk or half-and-half and it’s just not the same.

Overloading the Croutons: As tempting as it is to totally smother your bisque with those addictive little grilled cheese croutons, try to show some restraint. You want them as a garnish, not a main ingredient. Plus, soggy croutons are just sad.

Seasoning Too Soon: It’s better to wait until the very end to give your creamy tomato bisque a final seasoning. The flavors concentrate as the soup simmers, so what tasted perfect at the beginning might be too salty by the end. I always adjust right before serving.

There you have it, folks. The secret to creamy tomato bisque with grilled cheese croutons success. May you never suffer the disappointment of a subpar soup again!

Storing Tips

I’ve found that this creamy tomato bisque keeps incredibly well, so I often make a double batch to have leftovers for days. Here’s what you need to know about storage:

Refrigerator: Let the bisque cool completely before transferring to an airtight container. It will keep well in the fridge for up to 5 days.

Freezer: This soup freezes beautifully! I like to portion it into individual servings using zip-top freezer bags. Lay them flat to freeze, then you can stack them upright to save space. They’ll keep for up to 6 months.

Reheating: I usually thaw frozen soup in the fridge overnight, then reheat gently on the stovetop over medium-low heat. You may need to add a splash of broth or water to thin it out a bit.

As for those yummy grilled cheese croutons, I highly recommend making them fresh right before serving. But if you happen to have extras, they’ll keep in an airtight container at room temp for a day or two.