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Tomato Basil Bisque overhead flat lay shot with croutons on a plate, fresh basil leaves on table and on plate, tan napkin with a spoon. Soup in middle.
Ashlee

Tomato Basil Bisque with Baked Cheddar Croutons

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!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Course: Main Dishes, Soups
Cuisine: Italian
Ingredients Method Notes

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

Method
 

For Baked Cheddar Croutons:
  1. Preheat oven to 375ºF. Prepare a baking sheet, line with aluminum foil and coat with nonstick cooking spray.
  2. 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:
  1. 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.
  2. 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).
  3. 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.
  4. If using the blender method, return soup to the stockpot. Add in the heavy cream. Stir until well combined.
  5. Serve immediately. Garnish with a swirl of extra heavy cream, cheddar croutons and more fresh basil.

Notes

Suggested Sides:
  • Green Salad
  • Fresh Fruit
  • Garlic Bread