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Creamy Roasted Tomato Bisque Recipe with Crispy Grilled Cheese Floats

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A comforting and flavorful creamy roasted tomato bisque paired with crispy grilled cheese floats, perfect for cozy evenings and quick meals.

Ingredients

Scale
  • 3 pounds ripe Roma or vine-ripened tomatoes, halved
  • 4 cloves garlic, peeled
  • 1 medium yellow onion, roughly chopped
  • 3 tablespoons olive oil
  • 4 cups vegetable broth
  • 1 cup heavy cream or half-and-half (can substitute with coconut cream for dairy-free)
  • A handful fresh basil, chopped (optional)
  • Salt and black pepper to taste
  • 2 tablespoons unsalted butter, softened (for grilled cheese)
  • 8 slices sturdy sandwich bread (sourdough or country white preferred)
  • 8 oz shredded sharp cheddar or a blend of cheddar and mozzarella cheese

Instructions

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
  2. Halve the tomatoes and place cut-side up on the baking sheet. Add whole peeled garlic cloves. Drizzle 2 tablespoons olive oil over tomatoes and garlic. Sprinkle with salt and pepper. Roast for 35-40 minutes until tomatoes are soft, slightly charred, and caramelized.
  3. Meanwhile, chop the onion. Heat remaining 1 tablespoon olive oil in a large soup pot over medium heat. Sauté onions for 6-8 minutes until softened and translucent, stirring occasionally.
  4. Add roasted tomatoes and garlic (squeezed out of skins) to the pot along with any juices from the baking sheet. Stir to combine.
  5. Pour in 4 cups vegetable broth and bring to a simmer. Cook on low for 15 minutes to meld flavors.
  6. Use an immersion blender to puree the soup until ultra-smooth. If using a regular blender, blend in batches carefully and return to pot.
  7. Stir in 1 cup heavy cream and chopped fresh basil. Heat gently until warmed through, do not boil. Season with salt and pepper to taste.
  8. To make grilled cheese floats: Butter one side of each bread slice. Place half the slices butter-side down in a hot skillet over medium heat. Sprinkle cheese evenly over bread, then top with remaining slices, butter side up. Cook 3-4 minutes per side until golden brown and cheese is melted. Cut into triangles or strips.
  9. Ladle bisque into bowls and float grilled cheese pieces on top or serve on the side for dipping.

Notes

Roast tomatoes until caramelized but not burnt for best flavor. Use an immersion blender for less mess. For dairy-free, substitute heavy cream with coconut or cashew cream and use vegan butter and cheese. Watch grilled cheese heat to avoid burning bread before cheese melts. Bisque can be made ahead and refrigerated up to 3 days or frozen up to 3 months.

Nutrition

Keywords: roasted tomato bisque, creamy tomato soup, grilled cheese floats, comfort food, easy soup recipe, vegetarian soup, cozy meal

Find it online: https://evabake.com/creamy-roasted-tomato-bisque-recipe-with-crispy-grilled-cheese-floats-made-easy/