Ingredients

For the bisque:
• 2 tbsp butter or olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 (28 oz) cans whole San Marzano tomatoes (with juice)
• 2 cups low-sodium vegetable or chicken broth
• ½ cup heavy cream (or full-fat coconut milk for dairy-free)
• 1 tsp sugar (balances acidity)
• 1 tsp dried basil or 1 tbsp fresh
• Salt & black pepper to taste
• Optional: pinch of red pepper flakes or 1 tbsp tomato paste for depth

For grilled cheese croutons:
• 4 slices sourdough or country bread
• 2 tbsp butter, softened
• 1 cup shredded sharp cheddar or Gruyère
• Optional: pinch of garlic powder or chopped chives

Instructions

Bisque: Melt butter in a large pot over medium. Sauté onion 5 min until soft. Add garlic; cook 30 sec.
Add tomatoes (crush by hand as you add), broth, sugar, and basil. Bring to a simmer; cook 20–25 min to meld flavors.
Use an immersion blender (or countertop blender in batches) to purée until silky smooth. Stir in cream; warm through (do not boil). Season with salt, pepper, and optional red pepper flakes.
Grilled cheese croutons: Butter one side of each bread slice. Place unbuttered side down on skillet over medium heat. Top with cheese; cover with second slice (butter-side out). Cook 3–4 min per side until golden and cheese melts. Cool 2 min, then cut into 1″ cubes.
Ladle hot bisque into bowls. Top generously with grilled cheese croutons.