Creamy Tomato Bisque with Grilled Cheese Croutons
This Creamy Tomato Bisque with Grilled Cheese Croutons is everything you love about comfort food—elevated. With a base of slow-roasted tomatoes, smoky spices, and a touch of cream, this soup is luxuriously smooth and bursting with flavor.
Topped with crispy grilled cheese croutons and sweet candied bacon, it’s a gourmet twist on a childhood classic that’s perfect for chilly evenings or cozy weekends.
Why You’ll Love This Recipe
Rich & creamy: The blend of roasted tomatoes, cream, and Parmesan makes the soup velvety and indulgent.
Sweet and smoky: Candied bacon and smoked paprika add a balance of bold flavors.
Ultimate comfort food: Grilled cheese croutons are nostalgic and fun, with a sophisticated twist.
Customizable: Adjust spice, sweetness, or toppings to suit your tastes.
Perfect for gatherings: It looks fancy, but is simple to make—great for guests or a cozy dinner in.
Key Ingredients
Herb-Roasted Tomatoes: Roasting deepens their flavor and sweetness.
Candied Bacon: Adds a hint of smoky-sweet crunch throughout the soup.
Tomato Paste: Intensifies the color and rich tomato taste.
Heavy Cream & Parmesan: Bring creaminess and umami.
Garlic, Onion, and Herbs: The aromatic base that builds deep, comforting flavor.
Rustic Bread & Cheddar: The stars of the croutons—crispy, melty, and golden.
Creamy Tomato Bisque with Grilled Cheese Croutons
Ingredients:
For the Bisque:
4 cups herb-roasted tomatoes
6 strips candied bacon, roughly chopped
2 tablespoons olive oil
4 garlic cloves, minced
1 onion, chopped (yellow, white, or red works well)
6–8 tablespoons tomato paste (adjust for desired color)
2 tablespoons cooking wine (optional)
4 cups vegetable or chicken stock
1 cup heavy cream
1 tablespoon maple syrup or brown sugar
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon red pepper flakes
Sea salt and black pepper, to taste
1/2 cup freshly grated Parmesan
1 tablespoon cornstarch mixed with 3 tablespoons warm water
For the Grilled Cheese Croutons:
4 slices rustic bread (brioche, sourdough, etc.)
4 tablespoons garlic herb butter
1 cup shredded cheddar cheese
Optional Toppings:
Freshly grated Parmesan
Chopped candied bacon
Fresh parsley, chopped
Instructions:
1. Roast the Tomatoes & Prepare Candied Bacon
Roast fresh tomatoes with olive oil, garlic, and herbs until soft and slightly caramelized.
For the bacon, coat strips with brown sugar and spices, then bake until crisp and sticky. Chop and set aside (save a little for garnish).
2. Make the Grilled Cheese Croutons
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment.
Spread garlic herb butter on the outer sides of your bread slices. Add cheddar cheese between two slices to form sandwiches.
Place sandwiches on the baking sheet, top with parchment and another sheet pan to press them flat.
Bake for 10–15 minutes until golden and crispy. Cool slightly, then cut into small, crouton-sized cubes.
3. Sauté the Aromatics
In a medium Dutch oven, heat olive oil over medium heat.
Add chopped onions and garlic, sautéing until softened and fragrant.
Stir in the spices and tomato paste, cooking for another minute until everything is well coated and aromatic.
4. Blend the Soup Base
Transfer the cooked mixture to a blender with the roasted tomatoes, candied bacon, and broth.
Blend on high until smooth and creamy.
5. Simmer the Bisque
Pour the blended soup back into the pot. Stir in the heavy cream, cooking wine (if using), Parmesan, and maple syrup.
Bring the soup to a gentle boil for a minute or two, then reduce the heat and let it simmer for 5–6 minutes.
Whisk in the cornstarch slurry and simmer until the soup thickens slightly. Season to taste with salt and pepper.
6. Serve and Enjoy
Ladle the bisque into bowls and top with grilled cheese croutons, extra candied bacon, fresh parsley, and a sprinkle of Parmesan.
Serve warm and cozy—it’s comfort food at its best.
Tips and Shortcuts
Use canned fire-roasted tomatoes if you’re short on time.
Pre-made candied bacon (if available) saves a step.
No blender? Use an immersion blender for convenience and fewer dishes.
Make it vegetarian: Skip the bacon and use veggie broth.
Make ahead: The soup reheats beautifully and tastes even better the next day.
Nutrition Information
(Per serving, estimated for 6 servings including croutons)
Calories: ~450 | Protein: 14g | Fat: 30g | Saturated Fat: 14g | Carbohydrates: 28g | Sugar: 10g | Fiber: 3g | Sodium: ~750mg
Kitchen Equipment Needed
Large baking sheet
Parchment paper
Dutch oven or soup pot
Blender or immersion blender
Small saucepan (optional for candied bacon)
Knife, cutting board, mixing bowls
Recipe Swaps and Variations
Cheese Swap: Use Gruyère, mozzarella, or fontina in place of cheddar.
No dairy? Use coconut cream or plant-based alternatives for a dairy-free bisque.
Spice it up: Add extra red pepper flakes or a dash of hot sauce.
Add protein: Stir in shredded chicken, white beans, or lentils for a heartier meal.
Low-carb option: Skip the croutons and top with crispy bacon or roasted chickpeas.
How to Store Leftovers
Refrigerator: Store soup in an airtight container for up to 4–5 days.
Freezer: Freeze the bisque (without croutons) for up to 2 months. Thaw and reheat gently.
Reheat: Warm on the stovetop over low heat, stirring often. Add a splash of broth if too thick.
Food and Drink Pairings
Side Ideas:
Crisp green salad with balsamic vinaigrette
Roasted veggie platter
Garlic knots or baguette slices
Drink Pairings:
A chilled glass of Chardonnay or Pinot Noir
Sparkling water with lemon or orange slices
Tomato juice spritzer or Bloody Mary for brunch vibes