Fire-Roasted Tomato Bisque with Grilled Cheese Croutons

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9Made this recipe

Serves: 4-6

Prep Time: 10 minutes

Cook Time: 30 minutes

About Fire-Roasted Tomato Bisque with Grilled Cheese Croutons

This hearty and satisfying soup takes the classic tomato bisque to a whole new level by incorporating the smoky and robust flavors of fire-roasted tomatoes. The combination of charred tomatoes and velvety cream creates a harmonious blend that will warm your soul with every spoonful.  We take this delicious soup to the next level by adding a delightful twist with grilled cheese croutons. Imagine bite-sized pieces of crispy, golden-brown grilled cheese floating atop the rich tomato bisque, adding an extra layer of texture and cheesiness to each mouthful.



8 tablespoons unsalted butter, divided

1/4 cup tomato paste

1 medium sweet onion, finely chopped

1 medium carrot, finely chopped

1 celery stalk, finely chopped

3 tablespoons all-purpose flour

3 cups low-sodium chicken or vegetable stock

1 (14.5-ounce) can diced fire-roasted tomatoes

1/2 cup heavy cream

Kosher salt and freshly ground black pepper

4 slices country-style bread

1 1/2 cups shredded smoked Gouda cheese, divided

2 cloves garlic, peeled


01Melt 4 tablespoons butter in heavy-bottomed pot over medium-high heat. Add tomato paste, onions, carrots and celery, and cook, stirring occasionally, until vegetables just begin to brown and soften, about 5 minutes.
02Sprinkle in flour and cook until fully incorporated, about 1 minute. Stir in chicken stock, and tomatoes and bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, about 20 minutes.
03Purée soup in blender until smooth. Return soup to stove, stir in cream, salt and pepper and continue to cook until just heated through.
04For grilled cheese croutons: Heat large skillet over medium heat. Generously butter one side of each slice of bread with 1 tablespoon butter.
05Heat large skillet over medium-high heat. Place 2 slices of bread, buttered-side-down, in hot skillet. Top each slice with half of the Gouda, and top with second slice of bread, buttered-side-up.
06Cook on each side until golden-brown, about 3 minutes per side. Rub garlic cloves over each side of the sandwiches. Cut into 1-inch squares.
07Divide soup among serving bowls and top with grilled cheese croutons.

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.