Go Back
+ servings
A horizontal close up of creamy tomato bisque with three grilled cheese croutons.

Tomato Bisque With Grilled Cheese Croutons

Warm up this winter with velvety tomato bisque served with crispy grilled cheese croutons. Comfort food, served with a side of sophistication.
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Servings 8 servings

Ingredients
  

For the Tomato Bisque

  • 4 lbs. tomatoes (I like a variety - beefsteak, Roma, grape, etc.) chopped into 1" chunks
  • 2 large yellow onions chopped into 1" chunks
  • 6 cloves garlic whole
  • ¼ cup olive oil extra virgin
  • 2 tsp. salt
  • 1-2 tsp. black pepper depending on your taste
  • 32 oz. vegetable broth
  • ¼ cup fresh basil chopped
  • 3 bay leaves whole
  • 1 cup heavy cream
  • salt and pepper to taste

For the Grilled Cheese Croutons

  • 12 slices sourdough bread
  • 6 oz. gruyere cheese shredded
  • 1 stick butter salted, softened

Instructions
 

  • Preheat the oven to 350°F.
  • In a large bowl, combine tomatoes, onions, garlic, olive oil, salt and pepper. Toss with clean hands or a large spoon until everything has a light coating of olive oil.
  • Divide tomato mixture between two sheet pans. Roast tomato mixture in 350°F oven for 1 hour.
  • While tomatoes are roasting, begin working on the grilled cheese croutons.
  • Spread one side of each slice of bread with about 1 tbsp. softened butter. Sprinkle ⅙ of the shredded gruyere cheese between two slices of bread, butter side out. Repeat this step to assemble six sandwiches total.
  • Heat a skillet on medium heat on the stove. Place a sandwich in the skillet and cook each side until the bread is golden brown and the cheese has melted (about 3-4 minutes each side). Repeat with each assembled sandwich.
  • Allow sandwiches to cool. To make the croutons, cut each sandwich into 1-inch cubes. Set aside.
  • When tomatoes are finished roasting, transfer mixture into a large stockpot. Add vegetable stock and basil.
  • Using an immersion blender, blend the tomatoes, stock, and basil until the mixture is smooth and there are no chunks.
  • Add 3 bay leaves, turn stove to high heat, and bring soup to a boil. Reduce heat to medium low and simmer soup for 15 minutes.
  • Add cream, taste (carefully!), and add salt/pepper to taste, as needed. Remove bay leaves.
  • Pour tomato bisque in a bowl and garnish with 3-4 grilled cheese croutons. Serve and enjoy!
Tried this recipe?Let us know how it was!