Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 2 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon dried basil
- Salt and pepper to taste
- 4 slices of bread for croutons
- 4 slices cheddar cheese
- 2 tablespoons butter
Instructions
- Heat olive oil in a large pot over medium heat. Sauté diced onion until translucent, then add minced garlic.
- Stir in crushed tomatoes and vegetable broth; season with basil, salt, and pepper. Simmer for about 15 minutes.
- Blend the soup to desired consistency using an immersion blender.
- Stir in heavy cream and warm through on low heat.
- For croutons, melt butter in a skillet, grill bread with cheese until golden brown, flip to melt cheese completely.
- Cut grilled cheese into crouton-sized pieces and serve atop bisque garnished with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 410
- Sugar: 7g
- Sodium: 860mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 70mg
Keywords: Use high-quality canned tomatoes for optimal flavor. Adjust cream quantity for desired richness; substitute half-and-half for a lighter option. Spice it up by adding red pepper flakes or fresh herbs like basil or chives.
