Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 (28-ounce) cans whole peeled tomatoes
- 2 cups vegetable broth
- 1 teaspoon sugar
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1/2 cup heavy cream
- 4 slices of your favorite bread
- 2 tablespoons butter, softened
- 1 cup shredded cheddar cheese
Substitutions: Feel free to use chicken broth in place of vegetable broth for a richer flavor, or swap heavy cream with coconut milk for a dairy-free alternative. Any type of bread works for the croutons, but sourdough or whole grain add a lovely texture and flavor.
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Pour in the canned tomatoes, including their juices, breaking them up with a spoon. Stir in the vegetable broth, sugar, basil, oregano, salt, and pepper.
- Bring the mixture to a gentle boil, then reduce heat and let it simmer uncovered for about 30 minutes, allowing the flavors to meld.
- While the bisque simmers, prepare the grilled cheese croutons. Spread butter on one side of each bread slice. Place butter-side down in a skillet over medium heat, sprinkle cheese evenly over two slices, and top with the remaining slices, butter-side up.
- Cook the sandwiches until golden brown on both sides and the cheese has melted, about 3-4 minutes per side. Remove from skillet and cut into small crouton-sized squares.
- Once the bisque has simmered, use an immersion blender to blend until smooth, or carefully transfer to a blender in batches. Stir in the heavy cream and adjust seasoning to taste.
- Ladle the bisque into bowls, topping each with a handful of grilled cheese croutons. Serve hot and enjoy the comforting flavors!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International