Description

Creamy Tomato Bisque with Grilled Cheese Croutons is the ultimate comfort food, featuring a rich and velvety tomato soup paired with crispy grilled cheese croutons. This cozy dish is perfect for chilly nights and can be made ahead of time or frozen for later use. A warm, satisfying meal that’s both easy and delicious.

Ingredients

For the Tomato Bisque:

Olive oil or butter

1 medium onion, diced

3 garlic cloves, minced

2 (14.5 oz) cans diced tomatoes (or 4 fresh tomatoes)

1 cup vegetable or chicken broth

½ teaspoon dried basil

½ teaspoon dried oregano

½ teaspoon smoked paprika (optional)

1 cup heavy cream (or coconut milk for vegan version)

1 tablespoon sugar (optional)

Salt and black pepper to taste

For the Grilled Cheese Croutons:

4 slices of bread (sourdough or your favorite)

4 slices of cheese (cheddar, mozzarella, or mix)

2 tablespoons butter, softened

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Instructions

Sauté the Aromatics: Heat olive oil or butter in a large pot. Sauté diced onion until soft, about 5 minutes. Add minced garlic and cook for an additional 1 minute.
Cook the Tomatoes: Add diced tomatoes, broth, basil, oregano, and paprika to the pot. Simmer for 15–20 minutes.
Blend the Bisque: Use an immersion blender or regular blender to puree the soup until smooth.
Add Cream and Seasoning: Stir in cream, sugar (if needed), salt, and pepper. Simmer for another 5 minutes.
Prepare Grilled Cheese Croutons: Butter the bread slices, add cheese slices, cook in a skillet until golden and crispy, then cut into cubes.
Serve: Ladle bisque into bowls and top with grilled cheese croutons. Garnish with fresh basil or a drizzle of olive oil if desired.

Notes

Vegan Version: Use coconut milk and plant-based cheese for a dairy-free option.

Spicy Option: Add hot sauce or use pepper jack cheese for an extra kick in the croutons.

Make-Ahead: The soup can be made ahead of time and stored in the refrigerator or frozen for future use.