Description
A rich, creamy tomato bisque made with roasted tomatoes and candied bacon, topped with grilled cheese croutons—perfect for cozy nights in.
Ingredients
Scale
- 4 cups herb-roasted tomatoes
- 6 strips candied bacon
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 1 onion, chopped
- 6–8 tbsp tomato paste
- 2 tbsp cooking wine (optional)
- 4 cups vegetable or chicken stock
- 1 cup heavy cream
- 1 tbsp maple syrup or brown sugar
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp red pepper flakes
- Salt and pepper, to taste
- ½ cup freshly grated Parmesan
- 1 tbsp cornstarch mixed with 3 tbsp warm water
- 4 slices rustic bread
- 4 tbsp garlic herb butter
- 1 cup shredded cheddar cheese
- Optional toppings: Freshly grated Parmesan, Chopped candied bacon, Fresh parsley
Instructions
- Halve fresh tomatoes, drizzle with olive oil, sprinkle with herbs and garlic. Roast at 400°F for 35–45 minutes.
- Lay bacon on a rack, sprinkle with brown sugar and cayenne, and bake at 375°F until crispy. Cool and chop.
- Butter bread slices, fill with cheddar, and bake at 400°F pressed between two sheets for 10–15 minutes. Cool and cut into cubes.
- In a Dutch oven, heat olive oil. Add onion and cook 2 minutes. Add garlic, tomato paste, paprika, garlic powder, oregano, thyme, and red pepper flakes. Cook 2–3 minutes.
- Add roasted tomatoes, bacon, and sautéed mix to blender with stock. Blend until smooth.
- Return to Dutch oven. Stir in cream, maple syrup or sugar, wine, and Parmesan. Simmer 5–6 minutes.
- Add cornstarch slurry and stir until thickened. Season with salt and pepper.
- Ladle soup into bowls. Top with grilled cheese croutons, Parmesan, bacon, and parsley. Serve hot.
Notes
Roast tomatoes and bacon ahead to save time. Try swapping bacon for mushrooms or use coconut milk for dairy-free.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop & Oven
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 8g
- Sodium: 780mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 80mg