Description
A rich and creamy tomato bisque topped with crispy grilled cheese croutons.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 cup vegetable broth
- 1 teaspoon sugar
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup heavy cream
- Fresh basil leaves for garnish (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add the diced onion and cook until soft, about 5 minutes.
- Stir in the minced garlic and sauté for an additional 1-2 minutes until fragrant.
- Pour in the crushed tomatoes and vegetable broth. Add sugar, basil, and oregano.
- Sprinkle with salt and pepper to taste. Bring to a boil, then reduce heat and let simmer for 20 minutes.
- Use an immersion blender to puree the soup until smooth. Alternatively, transfer it in batches to a countertop blender.
- Return the soup to low heat and stir in heavy cream. Allow to warm through without boiling.
- In a skillet, melt butter over medium-low heat. Place bread slices in the pan, topping each with shredded cheese.
- Cook until the bread is golden brown and cheese is melted, about 3-4 minutes per side. Remove from heat and cut into bite-sized croutons.
- Ladle the creamy tomato bisque into bowls and top with grilled cheese croutons. Garnish with fresh basil if desired.
Notes
- For a spicier version, add crushed red pepper flakes during cooking.
- This soup can be refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 800mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 60mg