Creamy Tomato Bisque baked with a cheesy, melty crust!
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Course: Appetizer, Dinner, lunch
Cuisine: American
Keyword: au gratin, tomato bisque, tomato soup
Servings: 4servings
Calories: 462kcal
Author: Kellie
Cost: $10
Equipment
1 dutch oven
Ingredients
2slicesbaconcut into 1/2 inch pieces
1large vidalia oniondiced
2clovesgarlicminced
3cupschicken stock
1 28-ouncecan crushed tomatoesI use Muir Glen Organic
3tablespoonschopped fresh parsley
2tablespoonschopped fresh basil
1 1/2teaspoonskosher salt
1teaspoonfresh ground pepper
3/4cupheavy cream
croutonsoptional
1/2cupshredded provolone cheese
1/2cupshredded mozzarella cheese
Instructions
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.
Notes
Tomato Bisque can be made up to 36 hours in advance and stored in an airtight container in the refrigerator. Add cheese and bake right before serving.