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Creamy Fire Roasted Tomato Basil Bisque Recipe with Crispy Gruyère Croutons

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A smoky, creamy tomato basil bisque enhanced with fire-roasted tomatoes and topped with crispy Gruyère croutons, perfect for cozy nights and quick dinners.

Ingredients

Scale
  • 6–8 medium ripe tomatoes, halved (or 2 cans of whole peeled tomatoes)
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 cups vegetable broth or chicken broth (low sodium preferred)
  • 1/2 cup heavy cream or full-fat coconut milk (for dairy-free option)
  • 1/4 cup fresh basil leaves, packed
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 4 slices crusty bread (like sourdough or country loaf), cut into 1-inch cubes
  • 1 cup shredded Gruyère cheese
  • 1 tablespoon unsalted butter, melted
  • 1 teaspoon garlic powder

Instructions

  1. Preheat oven to 425°F (220°C). Place halved tomatoes cut side up on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and smoked paprika. Roast for 20-25 minutes until soft and slightly charred.
  2. While tomatoes roast, heat a large pot over medium heat. Add a splash of olive oil and sauté chopped onion until translucent and slightly golden, about 5 minutes. Add minced garlic and cook 1-2 minutes until fragrant.
  3. Add roasted tomatoes and their juices to the pot with onions and garlic. Pour in broth and bring to a simmer. Cook gently for about 10 minutes.
  4. Use an immersion blender to puree the soup until smooth. If using a countertop blender, blend in batches carefully and return to pot.
  5. Stir in heavy cream and fresh basil leaves. Warm through for 3-5 minutes without boiling. Adjust seasoning with salt and pepper.
  6. Toss bread cubes with melted butter and garlic powder. Heat a skillet over medium heat and toast bread cubes until golden on all sides, about 5-7 minutes. Sprinkle shredded Gruyère over croutons and let melt slightly, covering pan briefly if needed.
  7. Ladle bisque into bowls and top with crispy Gruyère croutons. Serve immediately.

Notes

If bisque tastes acidic, add a pinch of sugar or a splash of balsamic vinegar to balance flavors. Roasting tomatoes longer (up to 30 minutes) deepens flavor but watch to avoid burning. Use fresh basil added at the end to preserve brightness. For vegan option, substitute cream with coconut milk and use vegan cheese or skip cheese on croutons. Store bisque separately from croutons to keep croutons crispy.

Nutrition

Keywords: tomato bisque, fire roasted tomato soup, creamy tomato soup, basil soup, Gruyère croutons, cozy soup, easy soup recipe

Find it online: https://fuzzyforker.com/creamy-fire-roasted-tomato-basil-bisque-recipe-with-crispy-gruy-e-re-croutons-easy-and-perfect-for-cozy-nights/