Gourmet Grilled Cheese Croutons With Tomato Bisque
A velvety, herb-infused tomato soup served with crispy, buttery sourdough grilled cheese cubes.
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Ingredients
- 28 ounces Canned San Marzano peeled tomatoes
- 1/2 cup Heavy cream
- 2 cups Chicken or vegetable broth
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 1/4 cup Fresh basil leaves
- 4 thick slices Sourdough bread slices
- 1 1/2 cups shredded Sharp white cheddar cheese
- 1/2 cup shredded Gruyere cheese
- 4 tablespoons Unsalted butter
- 1 teaspoon Dried oregano
- 1 to taste Salt and black pepper
Instructions
- 1
In a large pot, melt 1 tablespoon of butter over medium heat and sauté the diced onion until translucent, about 5 minutes.
- 2
Add the minced garlic and dried oregano, cooking for another 60 seconds until fragrant.
- 3
Pour in the San Marzano tomatoes and broth; bring to a simmer and cook for 20 minutes to allow flavors to meld.
- 4
While the soup simmers, butter one side of each bread slice, then build two sandwiches using the cheddar and gruyere blend.
- 5
Grill the sandwiches in a skillet over medium heat until the bread is golden brown and the cheese is fully melted.
- 6
Remove sandwiches from heat, let them rest for 2 minutes, then cut them into 1-inch uniform cubes to create the croutons.
- 7
Use an immersion blender to puree the soup until smooth, then stir in the heavy cream and fresh basil.
- 8
Ladle the bisque into bowls and top generously with the grilled cheese croutons just before serving.
Nutrition per Serving
485
Calories
18g
Protein
32g
Carbs
34g
Fat
4g
Fiber
9g
Sugar
890mg
Sodium
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