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Creamy Roasted Tomato and Red Pepper Bisque Recipe with Crispy Grilled Cheese Croutons

creamy roasted tomato and red pepper bisque - featured image
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A cozy and comforting bisque made from roasted tomatoes and red peppers, blended to silky perfection and topped with crispy grilled cheese croutons for a delightful texture contrast.

Ingredients

Scale
  • 6 medium ripe tomatoes, halved
  • 2 large roasted red bell peppers or one 12 oz jar, drained
  • 1 medium yellow onion, roughly chopped
  • 4 large garlic cloves, peeled
  • 3 tablespoons extra virgin olive oil
  • 3 cups (24 fl oz) vegetable broth, homemade or low-sodium store-bought
  • 1 cup (8 fl oz) whole milk or unsweetened almond milk
  • 2 fresh thyme sprigs
  • Salt and freshly ground black pepper, to taste
  • Red pepper flakes (optional, a pinch)
  • 4 thick slices sourdough bread
  • 6 oz sharp cheddar cheese, sliced or shredded
  • 2 tablespoons unsalted butter, softened

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.
  2. Prepare the vegetables: Halve the tomatoes and roughly chop the onion. Peel the garlic cloves. Arrange tomatoes cut side up, onion chunks, garlic, and roasted red bell peppers on the baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss gently to coat evenly.
  3. Roast the vegetables: Place the baking sheet in the oven and roast for 25-30 minutes until the tomatoes are caramelized and the garlic is soft.
  4. While the veggies roast, prepare the grilled cheese croutons: Butter one side of each bread slice. Heat a skillet over medium heat. Place two slices butter-side-down, add a generous layer of cheddar cheese, and top with the other slices butter-side-up. Grill for about 3-4 minutes per side until golden brown and cheese is melted. Remove and let cool slightly, then cut into bite-sized cubes.
  5. Blend the bisque: Transfer the roasted vegetables and any pan juices into a blender. Add vegetable broth and fresh thyme sprigs. Blend until smooth and creamy. Add more broth if a thinner consistency is desired.
  6. Heat the bisque: Pour the blended mixture into a medium saucepan. Stir in the milk and warm over medium-low heat for 5-7 minutes. Taste and adjust seasoning with salt, pepper, and red pepper flakes if desired. Remove thyme sprigs before serving.
  7. Serve: Ladle the bisque into bowls and sprinkle generously with crispy grilled cheese croutons. Optionally drizzle with olive oil or garnish with fresh herbs like basil or parsley.

Notes

If bisque is too thick, add a splash of broth or milk to loosen it without losing creaminess. Grill cheese croutons on medium-low heat to avoid burning and ensure cheese melts properly. Blend hot liquids carefully to avoid splatters. For chunkier bisque, pulse blender instead of pureeing fully. Use ripe tomatoes for best flavor; add a pinch of sugar if tomatoes are too acidic.

Nutrition

Keywords: tomato bisque, roasted tomato soup, red pepper bisque, grilled cheese croutons, comfort food, creamy soup, easy soup recipe

Find it online: https://oracooks.com/creamy-roasted-tomato-and-red-pepper-bisque-recipe-with-crispy-grilled-cheese-croutons-for-the-perfect-comfort-meal/