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Tomato Bisque with Grilled Cheese Croutons

Tomato bisque served with a grilled cheese is an absolute classic. However, this version is slightly elevated, by turning the grilled cheese into croutons before serving. This soup recipe is perfect for serving a big family or freezing and saving some for later for yourself. Add some smoked chicken for even deeper flavor! If you like this recipe, check out my Broccoli Cheddar Soup recipe.

Tomato bisque

Tomato Bisque with Grilled Cheese Croutons

Tomato bisque served with a grilled cheese is an absolute classic. However, this version is slightly elevated, by turning the grilled cheese into croutons before serving.
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Course Soup
Servings 6 people

Equipment

  • Blender

Ingredients
  

Soup

  • 5 beefsteak tomatoes quartered
  • 1 large onion halved
  • 6 cloves of garlic
  • 1 red bell pepper halved
  • 2 sprigs of rosemary
  • tbsp salt and pepper more to taste
  • 2 tbsp smoked paprika
  • 1 tbsp herbs de Provence
  • 6 basil leaves
  • 1 tsp red pepper flakes
  • 2 tbsp grapeseed oil

Grilled Cheese Croutons

  • 2 slices brioche bread
  • 4 slices extra sharp cheddar cheese
  • tbsp bacon fat or unsalted butter

Instructions
 

Soup

  • To a baking sheet, arrange tomatoes, red pepper, onion, rosemary, and garlic cloves. Drizzle with oil and season with salt and pepper and herbs de Provence. Roast in oven for 30 minutes at 400℉.
  • Remove from oven and place everything in a blender along with fresh basil and blend until smooth.
  • Add soup to a pot and allow to simmer for 5 minutes. Add in smoked paprika and red pepper flakes. Season to taste with additional salt and pepper if needed.

Grilled Cheese Croutons

  • Assemble your grilled cheese sandwich, and brush both outer sides of the sandwich with bacon fat. Sear on both sides for about two minutes on medium heat, or until sandwich is golden and cheese is melted.
  • Cut sandwich into 8-10 squares and serve on top of soup. Enjoy !

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