Cheesy Baked Tomato Bisque
A blanket of melted, crusty cheese covers a creamy, velvety smooth tomato bisque worthy of entertaining. Easy enough to make in just under 30 minutes, Cheesy Baked Tomato Bisque could also be added to the list of family favorites for weeknight dinners.
Creamy soups are my absolute favorite thing on the planet. I know for a fact that they’re not, in any way, healthy when you order them in a restaurant. And sometimes they’re not so healthy when you order them at my house. 🙂 But sometimes it’s very evident, like when I cover the creamy bisque with a blanket of cheese. A blend of provolone and mozzarella cheese. And broil it until it’s bubbly and golden. Then…do you really care about the calories? You only live once and I, for one, live to eat.
My family loves tomato soup….from a can. You know the classic Campbell’s tomato soup and they really don’t like it when I follow the instructions for adding milk instead of water. They actually could kill me with the looks they give me from the table. And the complaints….oh, the complaints. I just can’t even eat it unless I make it with milk so…..most of the time I don’t.
I wasn’t sure they would like this Tomato Bisque for that reason…the milk reason. So, I covered it with cheese so they wouldn’t see anything. It was a tactical move. They didn’t even know what hit them until they broke through the cheesy crust and then it was too late. Because everyone loves melty cheese and you become so distracted with the beauty that is melty cheese that you don’t even realize that mom put cream in the tomato soup. The stretchy, buttery crust…the crispy, crunchy croutons. Ha! It’s kitchen trickery. Like hiding cauliflower in mac n cheese. Well, maybe not exactly like hiding veggies in comfort food but pretty darn close! You’re hiding tomatoes in cream under cheese. It’s so, so close to the same thing. Like pretending cauliflower is rice in my Stir-Fried Beef with Cauliflower Rice. Ok….now I’m pushing it…I know.
What I love most about this bisque is it’s perfect on it’s own. Without the cheese. (I can’t believe I’m saying “without the cheese.”) And you can make it in advance for quick dinners during the week…with or without cheese. Or with a grilled cheese sandwich….or a light salad….or some of those grilled cheese croutons that were big on Pinterest last year. Any way you serve it it’s going to be spectacular and satisfying and perfect for the last few chilly weeks we have left of winter.
Cheesy Baked Tomato Bisque
Creamy Tomato Bisque baked with a cheesy, melty crust!
- 2 slices of bacon cut into 1/2 inch pieces
- 1 large vidalia onion diced
- 2 cloves garlic minced
- 3 cups chicken stock
- 1 28- ounce can crushed tomatoes I use Muir Glen Organic
- 3 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil
- 1 1/2 teaspoons kosher salt
- 1 teaspoon fresh ground pepper
- 3/4 cup heavy cream
- croutons optional
- 1/2 cup shredded provolone cheese
- 1/2 cup shredded mozzarella cheese
- In a large dutch oven, cook the bacon over medium heat until crisp. Remove with a slotted spoon and transfer to a paper towel lined plate. Add the onion to the pot and cook until translucent. Stir in the garlic and cook for one minute. Add the chicken stock, tomatoes, parsley, basil, salt and pepper. Bring the mixture to a boil and then turn the heat down to low. Simmer for 5 minutes.
- Turn the heat off and blend the mixture with an immersion blender until smooth. Stir in the heavy cream. Transfer the bisque evenly to 4 individual oven safe bowl and top with 2-3 croutons, if desired. Divide the cheese evenly over each of the 4 bowls and place them on a baking sheet. Place the bowls under the broiler on high for 2-3 minutes or until the cheese is golden and bubbly. Serve immediately.