Creamy Tomato Bisque with Grilled Cheese Croutons 

This luxurious creamy tomato bisque pairs herb-roasted tomatoes with a sweet-savory twist of candied bacon and perfectly browned grilled cheese croutons. Rich aromas from roasted garlic, onion, smoked paprika, and herbs meld with silken cream to form a bisque that’s both indulgent and comforting. Each spoonful strikes a balance between silky tomato depth and crispy, cheesy crunch, ideal for cozy meals or elegant lunches. Garnished with bacon, parmesan, and fresh parsley, this soup feels elevated yet approachable. Follow these steps to transform simple ingredients into a memorable gourmet experience. 

Ingredients

For the Bisque:

• 4 cups herb‑roasted tomatoes
  
  

• 6 strips candied bacon, roughly chopped
  
  

• 2 tbsp olive oil
  
  

• 4 garlic cloves, minced
  
  

• 1 onion, chopped (yellow, white, or red)
  
  

• 6–8 tbsp tomato paste
  
  

• 2 tbsp cooking wine (optional)
  
  

• 4 cups vegetable or chicken stock
  
  

• 1 cup heavy cream
  
  

• 1 tbsp maple syrup or brown sugar
  
  

• 1 tsp smoked paprika
  
  

• 1 tsp garlic powder
  
  

• 1 tsp dried oregano
  
  

• 1 tsp dried thyme
  
  

• ½ tsp red pepper flakes
  
  

• Sea salt and black pepper, to taste
  
  

• ½ cup freshly grated Parmesan
  
  

• 1 tbsp cornstarch mixed with 3 tbsp warm water
  
  

For the Grilled Cheese Croutons:

• 4 slices rustic bread (e.g. brioche, sourdough etc.)
  
  

• 4 tbsp garlic‑herb butter
  
  

• 1 cup shredded cheddar cheese
  
  

Optional Garnish:

• Fresh parsley, chopped
  
  

• Extra grated Parmesan
  
  

• Chopped candied bacon
  
  

Directions

1. Roast tomatoes & make candied bacon: Roast tomatoes tossed in herbs, garlic and olive oil until caramelized. Bake bacon coated in brown sugar (and optional cayenne) until crispy, then chop.
   
   

2. Grilled cheese croutons: Butter bread outer sides, layer cheddar inside, assemble sandwiches. Bake (pressed) at 200 °C (400 °F) for ~10–15 min until golden, then cool and cut into crouton‑sized cubes.
   
   

3. Sauté aromatics: In a Dutch oven over medium‑high heat, sauté onion and garlic in oil until fragrant. Stir in tomato paste and spices (paprika, oregano, thyme, red pepper flakes), cooking another minute.
   
   

4. Blend soup base: Combine sautéed aromatics, roasted tomatoes, chopped bacon, and stock in blender. Blend until completely smooth.
   
   

5. Finish bisque: Return to pot, stir in cream, optional wine, Parmesan, and maple syrup. Bring to gentle boil 1–2 min, then simmer 5–6 min. Add cornstarch slurry to thicken. Season to taste.
   
   

6. Serve & garnish: Ladle into bowls, top with grilled cheese croutons, sprinkle with chopped bacon, extra Parmesan, and chopped parsley. Enjoy warm.
   
   

Nutrients

Per serving (makes ~5 servings):

• Calories: ~450 kcal
  
  

• Protein: ~15 g
  
  

• Carbohydrates: ~30 g
  
  

• Fat: ~30 g
  
  

• Fiber: ~3 g