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.
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
- 1½ 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
- 1½ 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 !