Go Back
Ashlee

Slow Cooker Tomato Basil Bisque with Grilled Cheese Croutons

This soup is phenomenal. Warm your soul with this tomato basil bisque and grilled cheese croutons. Great for a cold day.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 8
Course: Slow Cooker, Soups
Ingredients Method

Ingredients
  

  • 2 (28 oz) cans whole plum tomatoes
  • 1 (15 oz) can tomato sauce
  • 1 1/2 cups vegetable broth
  • 1/2 cup milk
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 2 Tbsp tomato paste
  • 1 1/2 tsp dried oregano
  • 1 tsp sugar
  • Kosher salt and ground pepper
  • 1 1/2 tsp dried basil
  • 1 cup heavy cream
  • 1/2 cup goat cheese, crumbled
  • 1/3 cup fresh basil, chopped
For Grilled Cheese Croutons:
  • 1 Tbsp olive oil
  • 4 slices whole wheat bread (or gluten-free)
  • 2 Tbsp unsalted butter
  • 1/2 cup sharp cheddar cheese

Method
 

  1. Prepare 6 qt slow cooker. Add plum tomatoes. Gradually add in tomato sauce, vegetable broth, milk, garlic, onion, red bell pepper, tomato paste, dried oregano, sugar, salt, pepper and basil. Stir until well combined.
  2. Cover and cook on low for 7-8 hours or 3-4 hours on high.
  3. After done cooking, use an immersion soup blender to puree soup until smooth. Add heavy cream, goat cheese and fresh basil. Season with kosher salt and pepper, to taste. Cover until croutons are ready.
For Grilled Cheese Croutons:
  1. To make grilled cheese croutons, heat olive oil in a small skillet. Spread butter on one side of bread. Add buttered sides to skillet, cook both sides for about 2 minutes. Add cheese to unbuttered side of bread. Place buttered side on top of cheese side, press down and cook for 1-2 minutes, until cheese has melted.
  2. Cut sandwiches into 1-inch cubes. Serve immediately on top of soup. Add other toppings as desired.