Creamy Tomato Bisque

This tomato bisque is one of those cozy, go-to soups that hits all the right notes: rich, creamy, and just a little tangy. The secret? A mix of diced and fire-roasted tomatoes for depth, plus a swirl of cream and plenty of garlic. Topped with buttery grilled cheese croutons and fresh basil, it’s comfort in a bowl.

INGREDIENTS

1 yellow onion, diced

8 cloves garlic, diced

2 (28 oz) cans diced tomatoes

1 (28 oz) can fire-roasted tomatoes

2 tbsp tomato paste

3 cups chicken stock

¾ cup shredded Parmesan cheese (or more, to taste)

2 tsp sugar

2 tsp salt

¼ tsp black pepper

½ cup heavy cream

Fresh basil leaves, for garnish

Olive oil

Slices of bread (we used sourdough)

Havarti cheese

Butter, for spreading

Step 1: Heat olive oil in a large Dutch oven or soup pot. Add diced onion and sauté until translucent.

Step 2: Add garlic and sauté until fragrant (about 30 seconds).

Step 3: Pour in all three cans of tomatoes (including their juices).

Step 4: Stir in tomato paste, chicken stock, sugar, salt, and pepper.

Step 5: Use an immersion blender to blend the soup until smooth or leave it a little chunky if you prefer texture.

Step 6: Stir in shredded Parmesan and let melt into the soup.

Step 7: Pour in the heavy cream and stir. Turn up the heat slightly and let simmer for a few minutes.

Step 8: While the soup simmers, prepare grilled cheese: butter one side of each slice of bread, place in a skillet, add 2 slices of Havarti, and top with another slice of bread. Grill until golden and cheese is melted.

Step 9: Slice grilled cheese into squares and serve as soup croutons.

Step 10: Ladle soup into bowls and top with fresh basil leaves and grilled cheese croutons.