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Creamy Tomato Bisque with Grilled Cheese Croutons

A rich and velvety creamy tomato bisque topped with buttery grilled cheese croutons — the ultimate comfort food for fall and year‑round cozy meals.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Lunch, Soup
Cuisine: American, Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Tomato Bisque
  • 2 tbsp olive oil
  • 1 large yellow onion finely chopped
  • 3 garlic cloves minced
  • 56 oz whole peeled tomatoes canned
  • 1 cup chicken or vegetable broth low‑sodium
  • 2 tbsp tomato paste
  • 1 tsp sugar optional
  • 0.5 tsp dried basil
  • 0.25 tsp dried oregano
  • 0.5 cup heavy cream
Grilled Cheese Croutons
  • 4 slices bread hearty white or sourdough
  • 4 slices sharp cheddar cheese
  • 2 tbsp butter room temperature

Equipment

  • Large pot
  • Blender or immersion blender
  • Skillet
  • Cutting board

Method
 

  1. Preheat oven to 400°F (200°C) and roast tomatoes with a drizzle of olive oil.
  2. Sauté onions and garlic in olive oil until soft.
  3. Add roasted tomatoes, broth, tomato paste, sugar, basil, and oregano, simmer for 15–20 minutes.
  4. Blend the soup until smooth and return to pot, stir in heavy cream.
  5. Season with salt and pepper.
  6. Make grilled cheese sandwiches in a skillet until golden and cheese is melted.
  7. Cut grilled cheese into crouton cubes and serve over bisque.

Notes

For a dairy‑free version, use coconut milk and garlic olive oil croutons.