Comforting, cozy, and classic! This mouth-watering rustic tomato basil bisque is loaded with tomato and basil goodness. Rich, creamy, and delicious. Top it with fresh basil, cream, and baked cheddar cheese croutons. It’s another way to enjoy the grilled cheese and tomato soup combination. Tomato, basil, and cheese for the win!
Jump to RecipeMise en Place Ingredients
Start with preparing your mise en place ingredient station. Wash and chop all produce (carrots, onions, and basil). Mince the garlic (or use the jarred kind to save some time). Set aside your ingredients in bowls or containers until ready to start cooking.
Making the Baked Cheddar Croutons
Prepare the French baguette. Use a serrated knife (ideal knife for cutting bread) to cut the bread. Cut the baguette into small slices. Then, slice again into 1-inch bite-sized pieces. See below.
Prepare a baking sheet and line the baking sheet with aluminum foil or parchment paper. Spray with non-stick cooking spray. Spread the bread cubes evenly. Sprinkle cheddar cheese all over the top of the bread. Put into the oven to bake for 10-12 minutes. Then, work on the bisque while croutons bake.
Making the Bisque
What makes a bisque a bisque? A bisque originally was the combination of seafood and heavy cream. Now it is known as a puréed soup enhanced with cream. This recipe includes many delicious ingredients; sauteed carrots, onions, chicken stock, canned tomatoes and fresh basil to create this classic bisque. Trust me! It’s worth it.
To make the bisque, melt the butter medium-high heat in a stockpot. Saute the carrots, onions, sea salt and ground pepper. Cook until the onions become translucent, about 4-5 minutes. Add garlic and cook for 1 minute.
Add the remaining ingredients. Mix, bring the soup to a boil and reduce to a simmer. Cover and cook for 25-30 minutes to allow the ingredients to soften. Transfer soup to a blender and puree the ingredients together. Return the tomato puree to the stock pot.
Garnish with heavy cream (swirl it for a fun and creative garnish), baked cheddar croutons, and fresh basil leaves. Add little extra fresh cracked ground pepper, if desired. Serve warm, and enjoy!
Recipe Tips:
- Use a serrated knife to cut the French baguette into slices.
- Using a French baguette is a great way to make your homemade croutons. It’s an easier way to enjoy grilled cheese on a smaller scale.
- Two methods for blending the soup. Method one: Blend soup in a blender and then return to stockpot. Method two: Use an immersion blender to puree soup in the stockpot (my favorite). If you don’t have an immersion blender, add it to the must-have kitchen gadget. They are amazing.
Other Soup Recipes
If you’re a fan of soups, try out some of these recipes.
- Instant Pot Zuppa Toscana
- Leek & Potato Soup
- Instant Pot Chicken & Gnocchi Soup
- Stuffed Bell Pepper Soup
- Macaroni n’ Cheese Soup
- Ultimate Chicken Meatball Soup
Questions? Leave me a comment below. If you make this recipe, tag me #thedesignfoodie on Instagram or The Design Foodie on Facebook! Happy cooking!
Tomato Basil Bisque with Baked Cheddar Croutons
Ingredients
For Baked Cheddar Croutons:
- 4 cups (1-inch) French baguette, cubed
- 1 cup sharp cheddar cheese
For Tomato Basil Bisque:
- 4 Tbsp unsalted butter
- 2 large carrots, diced
- 1 yellow onion, diced
- 2 tsp sea salt
- 1/2 tsp ground pepper
- 1 1/2 tsp dried oregano
- 3 cloves garlic, minced
- 2 (28 oz) cans whole peeled tomatoes
- 1/3 cup olive oil
- 8 fresh basil leaves, divided, plus more reserved for garnish
- 2 cups chicken stock
- 1 cup heavy cream, plus more reserved for garnish
Instructions
For Baked Cheddar Croutons:
- Preheat oven to 375ºF. Prepare a baking sheet, line with aluminum foil and coat with nonstick cooking spray.
- To make cheddar croutons, cut the French baguette into 1-inch cubed slices. Spread cubes evenly onto prepared baking sheet. Sprinkle cheddar over bread. Place into oven. Bake at 375ºF for 10-12 minutes. Remove from the oven. Set aside and allow to cool.
For Tomato Basil Bisque:
- In a medium stockpot, melt butter over medium-high heat. Add carrots, onions, sea salt, ground pepper and oregano. Cook until onions become translucent, about 4-5 minutes. Add garlic and cook for 1 minute.
- Add tomatoes, 2 fresh basil leaves, olive oil and chicken stock. Mix and bring soup to a boil then reduce to a simmer. Cover and cook for 25 minutes. Remove from heat. Add the rest of the fresh basil (6 leaves).
- Transfer soup to a blender and blend until creamy and smooth, about 2 minutes. Another option: Use an immersion blender to blend the soup in the stockpot.
- If using the blender method, return soup to the stockpot. Add in the heavy cream. Stir until well combined.
- Serve immediately. Garnish with a swirl of extra heavy cream, cheddar croutons and more fresh basil.
Notes
- Green Salad
- Fresh Fruit
- Garlic Bread
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