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Creamy Tomato Basil Bisque Recipe with Easy Crispy Grilled Cheese Croutons

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A comforting and creamy tomato basil bisque paired with crispy grilled cheese croutons, perfect for cozy dinners and quick meals.

Ingredients

Scale
  • 2 tablespoons olive oil (extra virgin recommended)
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1 small carrot, peeled and diced
  • 2 tablespoons tomato paste
  • 28 ounces crushed canned tomatoes (San Marzano preferred)
  • 2 cups vegetable broth (low sodium)
  • ½ cup heavy cream (can substitute with coconut cream for dairy-free)
  • ¼ cup fresh basil leaves, chopped plus extra for garnish
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon granulated sugar
  • 4 slices white or whole wheat sandwich bread (stale bread works great)
  • 4 ounces cheddar cheese, sliced or shredded (sharp cheddar recommended)
  • 2 tablespoons butter, softened
  • Optional: garlic powder or paprika, a pinch for extra flavor

Instructions

  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the finely chopped onion and diced carrot, stirring occasionally until softened and translucent, about 5 minutes.
  2. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
  3. Stir in 2 tablespoons of tomato paste and cook for 2 minutes to deepen the flavor.
  4. Pour in the crushed canned tomatoes and vegetable broth, stirring to combine.
  5. Bring the mixture to a gentle boil, then reduce heat and simmer uncovered for 20 minutes to concentrate flavors and soften carrots. Add more broth or water if too thick.
  6. Remove the pot from heat and puree the soup using an immersion blender until smooth. Alternatively, blend in batches in a countertop blender carefully.
  7. Stir in the heavy cream, chopped fresh basil, sugar, salt, and pepper. Adjust seasoning to taste. Return to low heat to keep warm.
  8. To make grilled cheese croutons, butter one side of each bread slice. Place cheese slices between two bread pieces with buttered sides facing out.
  9. Heat a skillet over medium heat and cook sandwiches 3–4 minutes per side until golden and cheese is melted.
  10. Let sandwiches cool slightly, then cut into bite-sized cubes. Optionally sprinkle garlic powder or paprika on butter before grilling.
  11. Serve the bisque hot, topped generously with crispy grilled cheese croutons and garnish with fresh basil leaves.

Notes

If soup is too thick after blending, thin with additional broth or cream. Use moderate heat when grilling cheese sandwiches to avoid burning. For dairy-free, substitute heavy cream with coconut or cashew cream and use dairy-free cheese. Gluten-free bread can be used for croutons. Store bisque refrigerated up to 3 days; reheat gently and add liquid if thickened. Keep croutons separate and re-crisp before serving.

Nutrition

Keywords: tomato basil bisque, creamy tomato soup, grilled cheese croutons, comfort food, easy soup recipe, vegetarian soup, cozy dinner

Find it online: https://perkypan.com/creamy-tomato-basil-bisque-recipe-with-easy-crispy-grilled-cheese-croutons/