Creamy Tomato Bisque with Grilled Cheese Croutons — Cozy 30-Minute Soup for Busy Weeknights
There’s something wonderfully comforting about a bowl of warm tomato soup and a gooey grilled cheese. Turn those favorites into a little magic with this Creamy Tomato Bisque with Grilled Cheese Croutons — a recipe that feels fancy enough to impress guests but is quick enough for a weeknight dinner. I love how this bisque comes together in about 30 minutes, making it perfect for busy evenings when you want something soothing, simple, and seriously delicious.
If you’re looking to build a full meal, this soup pairs nicely with heartier mains — try serving it alongside our Sweet and Spicy Honey Pepper Chicken for an extra pop of flavor and a family-pleasing spread.
Why You’ll Love This Creamy Tomato Bisque with Grilled Cheese Croutons
- It’s creamy and rich without being heavy.
- The grilled cheese croutons add a playful crunch and melty cheese surprise in every spoonful.
- Fast prep and forgiving steps make it ideal for cooks of any level.
- Picky eaters often love it — the cheesy croutons are a sneaky win.
This is the kind of recipe I bring out when the day has been long and everyone’s asking “What’s for dinner?” It’s warm, cheerful, and somehow manages to feel like a hug in a bowl.
Ingredients
Soup:
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 (28 oz) can crushed tomatoes (or 2 cans diced tomatoes, blended)
- 3 cups low-sodium chicken or vegetable stock
- 1 bay leaf
- 1 teaspoon dried basil (or 1 tablespoon fresh, chopped)
- 1 teaspoon sugar (optional — balances acidity)
- 1/2 cup heavy cream or half-and-half (use coconut milk for dairy-free)
- Salt and pepper to taste
Grilled Cheese Croutons:
- 4 slices of good sandwich bread (sourdough or white)
- 3 tablespoons butter, softened
- 4 slices sharp cheddar cheese (or any melty cheese)
- Optional: a pinch of garlic powder or smoked paprika on the butter
Garnish (optional):
- Fresh basil leaves
- Drizzle of extra cream or olive oil
- Cracked black pepper
Serves: 4–6
Equipment
- Large heavy-bottomed pot or Dutch oven
- Immersion blender or regular blender
- Skillet or griddle for grilled cheese
- Knife, cutting board, spoon
Step-by-step Directions
Prep the veggies. Dice the onion, carrots, and celery so they cook evenly. Mince the garlic and have the tomato paste ready.
Sauté aromatics. In a large pot, heat the olive oil and butter over medium heat. Add the diced onion, carrots, and celery. Cook for about 6–8 minutes until the onions are soft and slightly translucent. Stir often so nothing sticks.
Add garlic and tomato paste. Push the veggies to the side and add the garlic for 30 seconds until fragrant. Mix in the tomato paste and cook another 1–2 minutes to deepen the flavor — this step adds a lovely caramelized base.
Add tomatoes and stock. Pour in the crushed tomatoes and stock. Stir in the bay leaf and dried basil. Bring to a gentle simmer and let cook 12–15 minutes so the flavors meld.
Blend until smooth. Remove the bay leaf. Use an immersion blender right in the pot to puree until velvety. If using a regular blender, cool slightly and blend in batches. For an ultra-silky bisque, pass through a fine-mesh sieve back into the pot (optional).
Finish with cream and seasoning. Stir in the heavy cream and add sugar if the tomatoes are very acidic. Taste and season with salt and pepper. Keep warm on low while you make the grilled cheese croutons.
Make grilled cheese croutons. Butter one side of each bread slice. Sprinkle a tiny pinch of garlic powder or smoked paprika on the butter if you like. Place cheese between two slices (butter side out) and cook over medium heat in a skillet until golden and cheese is melted, about 2–3 minutes per side.
Cube the sandwiches. Let the grilled cheeses rest 1 minute, then cut into 1-inch cubes. If you’re making ahead, you can toast the cubes briefly in the oven to keep them crisp.
Serve. Ladle the bisque into bowls, add a handful of grilled cheese croutons on top, and finish with fresh basil and cracked pepper. The cheese melts into the soup as you spoon, and those crunchy edges are irresistible.
Tip: If leftovers are on the menu, keep the croutons separate until reheating to maintain their texture.
Cooking Tips (because life’s messy and kitchens are too)
- If your sauce looks a touch too thin after adding stock, simmer uncovered for a few extra minutes to reduce and concentrate flavor.
- Don’t worry if the soup looks a little lumpy before blending — that’s normal. The blender will smooth things out.
- For a smokier twist, add a splash of smoked paprika or swap some of the stock for roasted red pepper puree.
- Want to make vegetarian? Use vegetable stock and swap butter for vegan butter; coconut cream works well too if you prefer dairy-free.
- The grilled cheese croutons are forgiving: use whatever cheese the kids love. Colby, Monterey Jack, or a mix all work.
Personal note from Anna
Patricia and I make a pot of this whenever the house needs comforting — babysitters are late, homework needs bribing, or it’s raining and we’re craving something warm. The first time I cut grilled cheese into cubes and floated them on top, my nephew gave me the widest grin and declared it “soup with treasure.” That line stuck. It’s become our family’s go-to when we want simple, cozy, and a little playful.
If you adore a great cheese pairing or want something heartier on the side, try serving slices of this soup with creamy macaroni or a savory main. And hey — if you have a sweet tooth left after the bowl, this applesauce cake is a lovely follow-up: applesauce cake with cinnamon cream cheese frosting.
Frequently Asked Questions
Q: Can I use fresh tomatoes instead of canned?
A: Yes. Roast 2–3 pounds of roma or vine tomatoes with olive oil and a pinch of salt at 400°F for 30–40 minutes, then add them in place of canned tomatoes. You may need a touch more stock.
Q: How do I store leftovers?
A: Store soup in an airtight container in the fridge for up to 4 days. Keep grilled cheese croutons separate in a sealed container on the counter (they’ll last a day). Reheat soup gently on the stove; add croutons right before serving.
Q: Can I freeze this bisque?
A: Absolutely. Cool completely and freeze in portions for up to 3 months. Thaw in the fridge overnight and reheat slowly. If you used heavy cream, the texture can separate slightly on thawing; whisk or blend briefly to bring it back together.
Q: What’s the easiest way to make this dairy-free?
A: Use a neutral oil and vegan butter for sautéing, and swap heavy cream for full-fat coconut milk or a creamy cashew milk. The flavor will be slightly different but still delicious.
Q: Are grilled cheese croutons gluten-free friendly?
A: Yes — use gluten-free bread and your favorite gluten-free cheese and follow the same steps.
Variations and Add-ins
- Basil-Blue Cheese: Add a few crumbles of blue cheese to the top for a tangy finish.
- Roasted Red Pepper: Blend in 1 roasted red pepper for a sweeter, more complex flavor.
- Protein Boost: Stir in cooked shredded chicken or white beans for extra heartiness.
- Herby Finish: Top with a spoonful of pesto or chiffonade of fresh basil for brightness.
Make-Ahead & Serving Ideas
- Soup holds beautifully in the fridge; make it the day before and save time on meal-night chaos.
- For a dinner party, serve the bisque in small cups as a starter and put the grilled cheese croutons on the side for guests to add themselves.
- Pair with a crisp green salad or roasted vegetables for a balanced meal.
Conclusion
This Creamy Tomato Bisque with Grilled Cheese Croutons is the perfect quick, cozy pick-me-up when you want comfort without fuss. The warm, creamy soup and the playful crunch of cheese croutons make it a hit with kids and adults alike — a go-to when time is short but you still want something special. For more inspiration and variations that lean into homemade comfort, check out this recipe for Homemade Tomato Soup with Grilled Cheese Croutons – recipe and this take on a classic, Creamy Tomato Soup with Grilled Cheese "Croutons" – Damn Delicious.
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Creamy Tomato Bisque with Grilled Cheese Croutons: quick, cozy soup for busy families—creamy, simple, and kid-approved. Ready in 30 minutes. Tonight!!
Creamy Tomato Bisque with Grilled Cheese Croutons
Ingredients
Method
- Dice the onion, carrots, and celery so they cook evenly. Mince the garlic and have the tomato paste ready.
- In a large pot, heat the olive oil and butter over medium heat. Add the diced onion, carrots, and celery. Cook for about 6–8 minutes until the onions are soft and slightly translucent. Stir often so nothing sticks.
- Push the veggies to the side and add the garlic for 30 seconds until fragrant. Mix in the tomato paste and cook another 1–2 minutes to deepen the flavor.
- Pour in the crushed tomatoes and stock. Stir in the bay leaf and dried basil. Bring to a gentle simmer and let cook 12–15 minutes so the flavors meld.
- Remove the bay leaf. Use an immersion blender to puree until velvety. If using a regular blender, cool slightly and blend in batches. For an ultra-silky bisque, pass through a fine-mesh sieve back into the pot (optional).
- Stir in the heavy cream and add sugar if the tomatoes are very acidic. Taste and season with salt and pepper. Keep warm on low while you make the grilled cheese croutons.
- Butter one side of each bread slice. Sprinkle a tiny pinch of garlic powder or smoked paprika on the butter if you like. Place cheese between two slices (butter side out) and cook over medium heat in a skillet until golden and cheese is melted, about 2–3 minutes per side.
- Let the grilled cheeses rest 1 minute, then cut into 1-inch cubes. If you’re making ahead, you can toast the cubes briefly in the oven to keep them crisp.
- Ladle the bisque into bowls, add a handful of grilled cheese croutons on top, and finish with fresh basil and cracked pepper.