Creamy Tomato Bisque with Grilled Cheese Croutons
Alright, I have to admit — this creamy tomato bisque with grilled cheese croutons is basically the ultimate cozy comfort food combo. Imagine that rich, velvety tomato soup swirling with just the right hint of cream, paired with golden, crispy mini grilled cheese bites that are absolutely perfect for dunking. When the weather starts turning chilly (or honestly, any time really), this dish feels like a warm hug from the inside out. Plus, there’s something so fun about transforming classic grilled cheese sandwiches into these adorable, crunchy croutons that add an extra layer of texture and flavor. Trust me, once you try this, it’s going to be your go-to anytime you crave something soothing, cheesy, and totally satisfying.
Quick Facts
- Yield: Serves 4
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Ingredients
For the Main Dish:
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 2 cups vegetable or chicken broth
- 1 tsp sugar
- 1 tsp dried basil
- ½ tsp dried oregano
- Salt and pepper, to taste
- ¾ cup heavy cream
For the Grilled Cheese Croutons:
- 4 slices white or sourdough bread
- 4 oz sharp cheddar cheese, sliced or shredded
- 2 tbsp butter, softened
How I Make It
Step 1:
Start by heating olive oil in a large pot over medium heat. Add the diced onion and cook until it’s soft and translucent, about 5-7 minutes. Then toss in the minced garlic and sauté for another minute until fragrant — that garlicky aroma is just the beginning of something delicious!
Step 2:
Pour in the crushed tomatoes along with the broth, sugar, basil, and oregano. Give everything a good stir, bring it to a simmer, then let it cook gently for about 20 minutes to let those flavors deepen. Don’t forget to season with salt and pepper to taste here!
Step 3:
Once the soup has simmered and thickened slightly, carefully blend it using an immersion blender until smooth (or transfer in batches to a blender). This step really gives the bisque that irresistible silky texture.
Step 4:
Return the soup to low heat and stir in the heavy cream. Warm through, but don’t boil – you want it luxuriously creamy but not curdled.
Step 5:
Meanwhile, let’s tackle the grilled cheese croutons. Butter one side of each bread slice generously. Place two slices butter-side-down in a skillet over medium heat, add cheese on top, then sandwich with the other bread slices, butter-side-up. Cook until golden and melty, about 3 minutes per side.
Step 6:
Remove the grilled cheese sandwiches and let them cool slightly before cutting into bite-sized cubes. Sprinkle these croutons right on top of your bisque, or serve alongside for dipping. Enjoy every cozy, cheesy spoonful!
Variations & Tips
- Swap in fresh basil instead of dried for a brighter, herbaceous flavor.
- Use half-and-half instead of heavy cream for a lighter bisque.
- Add a pinch of smoked paprika or red pepper flakes for a subtle smoky or spicy kick.
- Try gouda, mozzarella, or gruyere for the grilled cheese for different cheesy profiles.
- If you don’t have an immersion blender, a regular blender works fine—just be careful with hot liquids!
How I Like to Serve It
This soup-and-croutons duo is a dream for chilly weeknights or casual weekend lunches. Serve it with a simple green salad to keep things fresh, or add a glass of crisp white wine for a cozy dinner at home. It’s also fantastic for a casual gathering — watch everyone fight over who gets the last grilled cheese crouton!
Notes
- Store leftover bisque in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop to avoid curdling.
- Grilled cheese croutons are best served fresh but can be toasted again in a 350°F oven for 5 minutes to bring back their crunch.
Closing: This creamy tomato bisque with grilled cheese croutons is one of those simple but dazzling recipes that fills your kitchen with warmth and leaves everyone asking for seconds.
