Cozy Tomato Bisque with Toasted Cheese Bread

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups canned crushed tomatoes
• 1 cup vegetable broth
• 1/2 cup heavy cream
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon sugar
• Salt and pepper to taste
• 4 slices rustic bread
• 2 cups shredded cheddar cheese

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2 Add garlic and cook for another minute.
3. 3 Stir in crushed tomatoes, vegetable broth, basil, oregano, sugar, salt, and pepper. Bring to a simmer.
4. 4 Reduce heat and let cook for 20 minutes.
5. 5 Use an immersion blender to puree the soup until smooth. Stir in heavy cream.
6. 6 While the soup is cooking, preheat the broiler.
7. 7 Layer half the cheese on bread slices, broil until melted and golden, flip, and repeat with remaining cheese.
8. 8 Serve the bisque hot with toasted cheese bread on the side.

Equipment

• Large pot
• Immersion blender or regular blender
• Baking sheet

Variations

• Add a dash of cayenne pepper for a spicy kick.
• Stir in cooked white beans for extra heartiness.

Substitutions

• Substitute heavy cream with coconut milk for a dairy-free option.
• Use gluten-free bread for a gluten-free version.

Pairings

• Serve with a crusty baguette on the side.
• A chilled white wine complements the soup beautifully.

Nutrition

Tips

• For a smoother bisque, strain the soup through a fine-mesh sieve before blending.
• Customize your toast with herbs or a sprinkle of paprika for extra flavor.

Storage

Store bisque in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop. Toast bread before serving.

Freezing: Freezes well for up to 3 months. Thaw in the fridge overnight and reheat gently, stirring occasionally.

Serving Suggestions

• Pair with a simple green salad for a balanced meal.
• A sprinkle of fresh basil on top adds a pop of color and freshness.

FAQ