2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 can (28 ounces) crushed tomatoes
2 cups vegetable broth
1 cup heavy cream
Salt and pepper to taste
1 teaspoon sugar (optional)
4 slices of bread
4 slices of cheddar cheese
2 tablespoons butter
Directions
Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 5 minutes.
Add the crushed tomatoes and vegetable broth to the pot. Bring to a simmer and let cook for 15 minutes, stirring occasionally.
Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender and puree in batches.
Stir in the heavy cream and season with salt, pepper, and sugar to taste. Keep the soup warm over low heat.
To make the grilled cheese croutons, butter one side of each slice of bread. Place a slice of cheese between two slices of bread, buttered sides out.
Heat a skillet over medium heat and grill the sandwiches until the bread is golden brown and the cheese is melted, about 3-4 minutes per side.
Remove the sandwiches from the skillet and let them cool slightly. Cut them into bite-sized croutons.
Ladle the bisque into bowls and top with the grilled cheese croutons. Serve immediately.
Variations & Tips
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For a dairy-free version, substitute the heavy cream with coconut milk and use a dairy-free cheese for the croutons. You can also add a pinch of red pepper flakes to the soup for a bit of heat. If you have picky eaters, consider blending in some cooked carrots or bell peppers for added nutrition. For a gluten-free option, use gluten-free bread for the croutons.
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