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Creamy Fresh Garden Tomato Bisque Recipe with Crispy Grilled Cheese Croutons Made Easy

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A velvety smooth tomato bisque made from fresh garden tomatoes, blended with cottage cheese for creaminess, and topped with crispy grilled cheese croutons for a perfect textural contrast.

Ingredients

Scale
  • 2 pounds (900 grams) fresh garden tomatoes, ripe and juicy
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1 large carrot, peeled and diced
  • 3 cups (720 ml) vegetable broth
  • 1/2 cup (120 ml) cottage cheese, small curd, well-drained
  • 1/4 cup (60 ml) heavy cream (optional)
  • A small handful fresh basil leaves, chopped
  • Salt and freshly ground black pepper, to taste
  • 4 thick slices day-old bread (preferably sourdough or country loaf)
  • 4 ounces (115 grams) sharp cheddar cheese, sliced
  • Olive oil or butter, for grilling

Instructions

  1. Wash and roughly chop the fresh garden tomatoes, peel and dice the carrot, finely chop the onion, and mince the garlic (about 10 minutes).
  2. Melt the unsalted butter in a large heavy-bottomed pot over medium heat. Add the chopped onion and carrots, stirring occasionally until softened and fragrant, about 7 minutes. Add the minced garlic and cook for another 1-2 minutes, careful not to burn it.
  3. Add the chopped tomatoes and vegetable broth. Bring to a simmer, then lower the heat and let it gently bubble for 20 minutes to soften the tomatoes and meld flavors.
  4. Use an immersion blender to puree the soup until smooth and velvety. If using a regular blender, blend in batches carefully with vented lid.
  5. Stir in the well-drained cottage cheese and heavy cream (if using). Simmer for another 5 minutes, stirring gently to create a creamy texture.
  6. Remove from heat and stir in chopped fresh basil. Taste and adjust salt and pepper as needed.
  7. While the soup simmers, prepare the grilled cheese croutons: butter one side of each bread slice, place sharp cheddar cheese on the unbuttered side, and sandwich with another slice (buttered side out).
  8. Grill sandwiches in a nonstick skillet over medium heat until golden brown and cheese is melted, about 3-4 minutes per side.
  9. Let sandwiches cool slightly, then cut into bite-sized cubes for croutons.
  10. Ladle the bisque into bowls and scatter the crispy grilled cheese croutons on top. Serve warm.

Notes

Use day-old bread for grilled cheese croutons to prevent sogginess. Blend cottage cheese well and ensure it is well-drained to avoid a watery bisque. For a dairy-free option, substitute cottage cheese and cream with coconut or cashew cream and use vegan cheese or toasted seasoned bread cubes instead of grilled cheese croutons.

Nutrition

Keywords: tomato bisque, creamy tomato soup, grilled cheese croutons, fresh garden tomatoes, comfort food, easy soup recipe

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