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Creamy Tomato Basil Bisque Recipe with Easy Crispy Grilled Cheese Croutons

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A velvety smooth tomato basil bisque paired with crispy, buttery grilled cheese croutons for a comforting and easy meal perfect for cozy dinners.

Ingredients

Scale
  • 2 tablespoons olive oil (for sautéing)
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 28 oz crushed tomatoes (preferably Muir Glen)
  • 2 cups vegetable broth (or chicken broth if preferred)
  • ½ cup cottage cheese
  • 1 cup packed fresh basil leaves, chopped
  • Salt and black pepper, to taste
  • 1 teaspoon granulated sugar
  • 4 slices sourdough bread
  • 6 oz sharp cheddar cheese, sliced
  • 2 tablespoons butter, softened

Instructions

  1. Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add diced onion and cook for 5–7 minutes until softened and translucent.
  2. Add minced garlic and cook for another minute until fragrant, being careful not to burn.
  3. Pour in 28 oz crushed tomatoes and 2 cups vegetable broth. Stir well, scraping any browned bits off the pan bottom.
  4. Add 1 teaspoon sugar to balance acidity. Bring to a simmer over medium heat, then reduce heat to low and cook gently for 15 minutes.
  5. Remove from heat. Stir in ½ cup cottage cheese and chopped fresh basil.
  6. Use an immersion blender to puree the soup until silky smooth. If using a regular blender, blend in batches carefully.
  7. Taste and season with salt and pepper as desired. If too thick, add a splash more broth or water.
  8. Prepare grilled cheese croutons: Butter one side of each sourdough slice.
  9. Place 1.5 oz (about 3 slices) sharp cheddar cheese on the unbuttered side of two bread slices. Top with the other slices, butter side out.
  10. Heat a non-stick skillet or cast-iron pan over medium heat and grill sandwiches 3–4 minutes per side until golden brown and cheese is melted.
  11. Let sandwiches cool slightly, then cut into 1-inch cubes to make croutons.
  12. Ladle warm bisque into bowls and scatter grilled cheese croutons on top. Garnish with extra basil leaves if desired.

Notes

Use a sturdy sourdough bread for croutons to avoid sogginess. Butter should be softened for easy spreading. The bisque can be made ahead and reheated gently. Croutons are best fresh but can be re-crisped in a toaster oven. For dairy-free, substitute cottage cheese with cashew or coconut cream and use vegan cheese and butter.

Nutrition

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

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