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Cream-Free Tomato Bisque with Parmesan Croutons
In our grown-up twist on that childhood favorite—a bowl of creamy tomato soup with grilled cheese for dipping—we created a silky bisque and serve it topped with crisp Parmesan croutons in place of a sandwich. Rather than thicken the soup with heavy cream, we simmer pieces of torn bread in the tomato broth, then blend everything to produce a satisfying soup with a velvety texture. Canned crushed tomatoes keep prep time to a minimum.
4
Servings
40 minutes
20 minutes active
Ingredients
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4
tablespoons salted butter, cut into 1-tablespoon pieces, divided
-
5
tablespoons extra-virgin olive oil, divided
Directions
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01In a large pot over medium-high, melt 2 tablespoons butter with 2 tablespoons oil. Set aside 1½ cups torn bread for thickening the soup. Add the remaining bread, ½ teaspoon thyme, ¼ teaspoon each salt and black pepper, and the pepper flakes (if using) to the pot. Cook, stirring occasionally and lowering the heat as needed to prevent the seasonings from burning, until the bread is golden brown, 2 to 4 minutes. Transfer to a large plate, toss with the Parmesan and spread in a single layer. Set aside to cool and crisp.
Reviews
November 24, 2024
Easy Weeknight Meal
This is such a fresh tomato soup. A zillion times better than canned soup. It did need more salt, though. Served it with grilled cheese sandwiches with apple-onion chutney, which helped cut the richness of the tomato.
August 8, 2024
Easy & Flavorful
A quick recipe to make with a lot of flavor. The croutons add an extra punch of flavor and open up an opportunity to play with spices.
November 16, 2023
Cream less bisque
Easy and absolutely delicious
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