Creamy Tomato Bisque: The Ultimate Comfort Food Recipe
Introduction to Creamy Tomato Bisque
There’s something incredibly comforting about a warm bowl of creamy tomato bisque, especially when paired with crunchy grilled cheese croutons. This delightful dish captures the essence of home-cooked comfort food, making it perfect for chilly evenings or cozy family gatherings. Today, I’m excited to share my favorite creamy tomato bisque recipe that’s not only delicious but also easy to make!
A Personal Story Behind My Creamy Tomato Bisque Journey
Growing up, my family often enjoyed hearty soups during the colder months. One of my fondest memories is of my grandmother preparing tomato bisque from scratch. The aroma of simmering tomatoes and spices filled the kitchen, inviting everyone to the table. Inspired by her love of cooking, I’ve developed my own twist on this classic recipe, incorporating grilled cheese croutons that add a delightful crunch and flavor.
What Makes This Creamy Tomato Bisque Recipe Special?
This creamy tomato bisque stands out because it combines roasted tomatoes with the richness of heavy cream and the sweetness of candied bacon. The addition of grilled cheese croutons not only elevates the dish but also makes it a fun and interactive meal. Whether you’re serving it as a starter or a main course, this bisque is sure to please everyone at the table!
The Full Creamy Tomato Bisque Recipe
Ingredients
- 4 cups Herb roasted tomatoes
- 6 strips candied bacon, roughly chopped
- 2 tablespoons Extra virgin olive oil
- 4 garlic cloves, minced
- 1 onion, chopped (yellow, white, or red)
- 8 tablespoons tomato paste, organic (reduce to 6 tablespoons for desired color)
- 2 tablespoons cooking wine, optional (No alcoholic drinks allowed, please substitute with a non-alcoholic option)
- 4 cups organic vegetable or chicken stock
- 1 cup organic heavy cream
- 1 tablespoon pure maple syrup or brown sugar
- 1 teaspoon smoked paprika
- 2 teaspoons On Everything All-Purpose Blend (or your own blend)
- 1/2 teaspoon red pepper flakes
- Sea salt, to taste
- 1/2 cup freshly-grated parmesan
- 1 tablespoon cornstarch + 3 tablespoons warm water
- 4 slices rustic bread
- 4 tablespoons Garlic Herb Butter
- 1 cup shredded cheddar cheese
- Freshly-grated parmesan, for topping
- Chopped candied bacon, for topping
- Fresh parsley, chopped, for topping
Instructions
- Roast the tomatoes: Follow the Herb Roasted Tomatoes recipe to prepare the tomatoes. This step is crucial for enhancing the flavor of your bisque.
- Prepare the candied bacon: Make the Candied Bacon according to the recipe and chop it into medium pieces. Remember to set some aside for topping later!
- Preheat the oven: Set your oven to 400°F and line a baking sheet with parchment paper to prevent sticking.
- Make the grilled cheese sandwiches: Spread Garlic Herb Butter on the outsides of each slice of bread. Place shredded cheese on one side of two slices, then top with the other slices to form sandwiches. Press gently to hold everything together.
- Bake the sandwiches: Place the sandwiches on the prepared baking sheet, cover with parchment paper and another baking sheet, and bake for 10-15 minutes until golden and the cheese has melted. Let them cool slightly and then slice into crouton-sized squares.
- Sauté the aromatics: In a Dutch oven over medium-high heat, add olive oil, onions, and garlic. Sauté until translucent and fragrant, about 1-2 minutes. This step is key for developing flavor.
- Add spices and tomato paste: Stir in the All-Purpose Blend, smoked paprika, red pepper flakes, and tomato paste. Combine well to coat the onions and garlic.
- Blend the base: In a high-powered blender, combine the sautéed veggies, roasted tomatoes, chopped candied bacon, and stock. Blend until smooth. This creates a velvety texture for your bisque.
- Return to heat: Pour the blended mixture back into the pot over medium-high heat. Add heavy cream, cooking wine, parmesan, and maple syrup. Stir well to combine.
- Simmer and thicken: Bring the mixture to a boil for 1-2 minutes, then reduce heat and let simmer for 5-6 minutes. Stir in the cornstarch mixture, ensuring it dissolves completely. Season with sea salt and pepper to taste.
- Serve: Once thickened, remove from heat. Ladle the bisque into bowls, topping each serving with grilled cheese croutons, chopped bacon, and a sprinkle of fresh parsley for garnish.
Serving Suggestions and Variations for Creamy Tomato Bisque
This creamy tomato bisque pairs wonderfully with a fresh green salad or crispy garlic bread. For a vegetarian option, simply omit the bacon and use vegetable stock instead of chicken stock. You can also experiment by adding different herbs or spices to customize the flavor profile. If you like a bit of heat, consider adding more red pepper flakes or a dash of hot sauce!
Frequently Asked Questions About Creamy Tomato Bisque
Can I make this soup ahead of time? Yes! This bisque can be prepared in advance and stored in the refrigerator for up to three days. Just reheat it gently on the stove before serving.
Can I freeze creamy tomato bisque? While the texture might change slightly, you can freeze the bisque for up to three months. Make sure to store it in an airtight container.
What can I use instead of heavy cream? If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or a dairy-free alternative like coconut cream.
Creamy Tomato Bisque with Grilled Cheese Croutons
Equipment
- Dutch oven For cooking the bisque.
- High-powered blender For blending the ingredients to a smooth consistency.
- Baking sheet For toasting the grilled cheese sandwiches.
Ingredients
Main Ingredients
- 4 cups Herb roasted tomatoes
- 6 strips candied bacon, roughly chopped
- 2 tablespoons Extra virgin olive oil
- 4 cloves garlic, minced
- 1 onion chopped (yellow, white, or red)
- 8 tablespoons tomato paste, organic (reduce to 6 tablespoons for desired color)
- 2 tablespoons cooking wine, optional (No alcoholic drinks allowed, please substitute with a non-alcoholic option)
- 4 cups organic vegetable or chicken stock
- 1 cup organic heavy cream
- 1 tablespoon pure maple syrup or brown sugar
- 1 teaspoon smoked paprika
- 2 teaspoons On Everything All-Purpose Blend (or your own blend)
- 1 2 red pepper flakes
- to taste Sea salt
- 0.5 cup freshly-grated parmesan
- 1 tablespoon cornstarch
- 3 tablespoons warm water
- 4 slices rustic bread
- 4 tablespoons Garlic Herb Butter
- 1 cup shredded cheddar cheese
- to taste Freshly-grated parmesan, for topping
- to taste Chopped candied bacon, for topping
- to taste Fresh parsley, chopped, for topping
Instructions
- Roast the tomatoes following the Herb Roasted Tomatoes recipe.
- Make the Candied Bacon according to the recipe and chop into medium pieces. Set some aside for topping.
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Spread Garlic Herb Butter on the outsides of each bread slice. Place shredded cheese on one side of 2 slices and cover with the other slices, creating sandwiches. Press gently together.
- Put the sandwiches on the baking sheet, cover with parchment paper and another baking sheet, and bake for 10-15 minutes until golden and cheese melts. Let cool and slice into crouton-sized squares.
- In a dutch oven over medium-high heat, add olive oil, onions, and garlic. Sauté until translucent and fragrant, about 1-2 minutes. Add All-Purpose Blend, smoked paprika, red pepper flakes, and tomato paste. Stir to combine.
- Blend the sautéed veggies, roasted tomatoes, candied bacon, and stock in a high-powered blender until smooth.
- Return the blended mixture to the pot over medium-high heat. Add heavy cream, cooking wine, parmesan, and maple syrup. Stir well.
- Boil for 1-2 minutes, then simmer for 5-6 minutes. Add cornstarch mixture, stirring until dissolved. Season with salt and pepper.
- Once thickened, remove from heat. Serve in bowls, topped with grilled cheese croutons, chopped bacon, and parsley.