Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 2 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- Salt and pepper to taste
- 1 cup heavy cream
- 1 tablespoon fresh parsley, chopped (for garnish)
- For the Grilled Cheese Croutons:
- 4 slices of bread (your choice)
- 4 slices of cheddar cheese
- 2 tablespoons butter
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the crushed tomatoes, vegetable broth, dried basil, dried oregano, sugar, salt, and pepper. Bring the mixture to a simmer and let it cook for about 20 minutes, stirring occasionally.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches and blend until smooth.
- Return the pot to low heat and stir in the heavy cream. Allow the bisque to warm through for about 5 minutes, adjusting seasoning as needed.
- While the soup is warming, prepare the grilled cheese croutons. Heat a skillet over medium heat. Butter one side of each slice of bread. Place two slices, butter-side down, in the skillet and layer two slices of cheese on top. Top with the remaining bread slices, butter-side up. Cook until golden brown, about 3-4 minutes per side.
- Remove the grilled cheese sandwiches from the skillet and let them cool slightly. Cut them into bite-sized croutons.
- Serve the creamy tomato bisque hot, garnished with fresh parsley and topped with grilled cheese croutons.
Notes
- For a spicier kick, add a pinch of red pepper flakes to the soup while it simmers.
- Substitute heavy cream with coconut milk for a dairy-free version, and use dairy-free cheese for the croutons.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 80mg