Creamy Tomato Bisque with Grilled Cheese Croutons

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 (14.5 ounce) cans diced tomatoes, undrained
• 1 (14.5 ounce) can tomato puree
• 1 (10 ounce) can condensed cream of mushroom soup (undiluted)
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup chopped fresh basil
• Salt and pepper to taste

For the Grilled Cheese Croutons:

• 4 slices of bread (sourdough or country white work well)
• 2 tablespoons butter, melted
• 1/4 cup grated Parmesan cheese

Instructions:

1. Make the Bisque: Heat olive oil in a large pot over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
2. Add Tomatoes: Stir in diced tomatoes, tomato puree, cream of mushroom soup, chicken broth, and basil. Bring to a simmer, then reduce heat and cook for 15-20 minutes, stirring occasionally.
3. Blend (Optional): For a smoother bisque, use an immersion blender to puree the soup in the pot.
4. Add Cream: Stir in heavy cream and simmer for 5 more minutes. Season with salt and pepper to taste.
5. Make the Croutons: Brush both sides of each bread slice with melted butter. Sprinkle with Parmesan cheese.
6. Grill or Broil: Grill or broil the bread slices until golden brown and crispy. Cut into croutons.
7. Serve: Pour the hot bisque into bowls and top with grilled cheese croutons.

Tips & Variations:

• Add a touch of sweetness: Add a pinch of sugar to the bisque for a touch of sweetness.
• Make it spicy: Add a pinch of red pepper flakes or a dash of hot sauce to the bisque.
• Use different bread: Try using sourdough, ciabatta, or baguette for the croutons.
• Garnish: Garnish the bisque with fresh basil, chives, or a dollop of sour cream.

Prep Time: 20 minutes | Cooking Time: 25-30 minutes | Total Time: | Servings: 4″