Tomato Bisque with Grilled Cheese Croutons

Staff Writer
Baystateparent Magazine

Tomato Bisque with Grilled Cheese Croutons


1 tablespoon olive oil

1 small yellow onion, diced

2-3 garlic cloves, minced

2 (28 ounce) cans whole tomatoes

½ cup heavy cream

2 tablespoons brown sugar

¾ cup chicken broth

For the Grilled Cheese Croutons

Olive oil

Butter, softened

4 slices of bread

Sliced cheddar cheese


To make the croutons, heat olive oil over medium heat in a saucepan. Spread butter on one side of each bread slice. With buttered side out, make two sandwiches filled with sliced cheese. Grill each side until bread is golden. Let cool 1 minute, then slice each sandwich into small cubes.

Heat olive oil in large soup pot over medium heat; add onion and garlic. Stirring frequently, cook until onion is translucent.

Stir in tomatoes. Mash ingredients together with potato masher until broken down.

Stir in heavy cream and brown sugar.

Bring to a boil, then reduce heat and let simmer for about 10 minutes, or until slightly thickened. 

Puree with an immersion blender. Stir in chicken broth until heated through.

Season with salt and pepper to taste, and serve with “croutons” on top.

Laurie Silva Collins is a nurse, mother, and grandmother who is happiest when she’s in the kitchen, cooking and baking for those she loves. She learned to cook from her parents, and has perfected her recipes over the years while raising three daughters… and spoiling seven grandchildren.