Hey there, friend! So, you know those days when the weather’s just perfect for snuggling up with a good book and something warm in your bowl? That’s when I whip up my cozy Creamy Tomato Bisque with Grilled Cheese Croutons. This dish always reminds me of rainy afternoons at my grandma’s house, with her telling stories and the smell of tomatoes filling the air. Now, I’m not saying this soup will transport you back to your childhood, but it might just make you feel like you’re getting a big, warm hug—seriously!
Why You’ll Love This
I make this when my family is clamoring for comfort food (let’s be real, that’s pretty often). The way the creamy tomato flavor melds with those crispy grilled cheese croutons—it’s a match made in heaven. My partner, who usually doesn’t say much about what I cook, actually asks for this one by name. Maybe it’s the nostalgia, or maybe it’s just really tasty. And yeah, I know making croutons out of grilled cheese sounds a bit fancy, but trust me, it’s worth the tiny bit of extra effort.
Ingredients
- 2 tbsp olive oil (or butter, if you feel like being indulgent)
- 1 onion, chopped (because let’s face it, onions make everything better)
- 2 cloves garlic, minced
- 5 cups ripe tomatoes, roughly chopped (canned tomatoes work fine in a pinch)
- 1 cup vegetable broth (or chicken broth if that’s what you’ve got)
- 1 tsp sugar (to balance out the acidity – grandma’s trick)
- 1/2 cup heavy cream (I sometimes use half-and-half, it’s all good)
- Salt and pepper to taste
- 4 slices of bread (any kind works, but I love sourdough) for croutons
- Butter for grilling
- Cheese slices (your favorite!)
Directions
- Heat the olive oil in a big pot over medium heat. Toss in the onion and garlic, and sauté till they’re soft and aromatic—this is where I usually sneak a taste.
- Add the tomatoes, broth, and sugar. Bring it to a simmer. Don’t worry if it looks a bit weird at this stage; it always does!
- Let it bubble away for about 20 minutes or until the tomatoes are super soft. Blend until smooth using an immersion blender (or carefully in batches with a regular blender).
- Pour in the cream, stir it up, and season with salt and pepper. Simmer for a few more minutes. Actually, I find it works better if you let it sit on low heat for a bit.
- Meanwhile, make your grilled cheese. Butter the bread, add cheese, and grill till golden brown. Cut into cubes for croutons.
- Serve the soup in bowls, topped with those irresistible grilled cheese croutons. Dive in!
Notes
I’ve tried skipping the sugar, but it really does help the flavor pop. Also, in a pinch, substituting cream for yogurt gives it a nice tang.
Variations
I’ve experimented with adding roasted red peppers—delightful! But, when I tried throwing in spinach, it turned out a bit funky. Live and learn, right?
Equipment
No immersion blender? No problem. A hand potato masher can work, though the texture will be chunkier—rustic, if you will.
Storage Info
The bisque lasts a couple of days in the fridge, though honestly, in my house it never lasts more than a day! You can freeze it too, but hold off on adding the cream until you reheat it.
Serving Suggestions
I like to serve this with a side of fresh crusty bread (because carbs are life) and a simple green salad. It’s a hit every time.
Pro Tips
I once tried rushing the simmering step and regretted it because the flavors just didn’t blend as well. Give it time to work its magic.
FAQ
Can I use canned tomatoes? Absolutely! I’ve done it plenty of times—just go for good quality ones.
Can I make this dairy-free? Sure thing! Use coconut milk instead of cream. It’s a different vibe but still tasty.
Is this soup kid-friendly? Definitely! My little ones love eating the croutons right from the bowl.