Creamy Tomato Bisque with Grilled Cheese Croutons

A comforting and creamy tomato bisque topped with crunchy grilled cheese croutons.

Prep Time 30

Cook Time 30

Total Time 1

Course Main Course

Cuisine American

Servings 6 servings

Calories 450 kcal

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

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.

For a vegetarian option, omit the bacon and use vegetable stock instead of chicken stock.

Keyword Creamy Tomato Bisque with Grilled Cheese Croutons Recipe