Description
A cozy and delicious tomato bisque complemented by grilled cheese croutons, perfect for chilly days.
Ingredients
- 4 tablespoons Unsalted Butter
- 1 medium Yellow Onion
- 2 cloves Garlic Cloves
- 1 teaspoon Crushed Red Pepper Flakes
- 2 tablespoons Tomato Paste
- 28 ounces Canned Whole Peeled Tomatoes
- 4 cups Broth (Vegetable or Chicken)
- 1 cup Heavy Cream
- 1 cup Fresh Basil Leaves
- to taste Kosher Salt
- to taste Freshly Cracked Black Pepper
- 2 tablespoons Softened Butter
- 4 slices Sourdough Bread
- 1 cup Shredded Sharp Cheddar Cheese
Instructions
- Melt the unsalted butter in a large pot over medium heat.
- Add the chopped onion and garlic, cooking until the onion is soft and translucent, about 5 minutes.
- Stir in the crushed red pepper flakes and tomato paste, cooking for another 2 minutes.
- Add the canned whole peeled tomatoes and broth. Bring to a boil, then reduce heat and simmer for about 20 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream and fresh basil, seasoning with salt and pepper to taste.
- For the grilled cheese croutons, heat softened butter in a skillet over medium heat. Place two slices of bread, top with shredded cheese, and add the remaining slices on top.
- Cook until the bread is golden and the cheese is melted, flipping once.
- Cut the grilled cheese into crouton-sized pieces and add to the soup.
Notes
For a smooth bisque, blend well. Experiment with different cheeses for the croutons.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American