Creamy Tomato Bisque with Gruyère Toasts and Balsamic Salad

This creamy tomato bisque is the ultimate comfort food, elevated with a swirl of pesto and sour cream for extra richness. Paired with crispy ciabatta toasts topped with melted Gruyère cheese and a simple balsamic salad, every spoonful is a delight.

Perfect for a cozy night in, this soup comes together quickly with pantry staples. The tangy salad and cheesy toasts make it a complete meal that’s both satisfying and delicious.

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Ingredients

2 box Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

4 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 unit Ciabatta BreadView ingredient guideLike ingredientDislike ingredient

1 cup Gruyère CheeseView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

2 tablespoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

2 ounce PestoView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

4 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Preheat broiler to high or oven to 500°F. Halve, peel and finely dice the onion. Mince or grate the garlic.
2. Melt 2 tablespoons butter with a drizzle of olive oil in a large pot over medium-high heat. Add onion and garlic; cook until softened, about 5 minutes. Season with salt and pepper. Stir in crushed tomatoes, stock concentrate and 2½ cups water. Bring to a boil and let bubble until reduced and thickened, about 10 minutes.
3. While soup cooks, halve the ciabatta rolls and place cut-side up on a baking sheet. Drizzle with olive oil and sprinkle with Gruyère cheese. Broil until cheese is melted and golden, 3-4 minutes.
4. Remove soup from heat and let cool slightly. Stir in 2 tablespoons pesto, sour cream and 2-4 teaspoons sugar (to taste). Season generously with salt and pepper.
5. In a large bowl, toss mixed greens with 2 tablespoons balsamic vinegar and a drizzle of olive oil. Season with salt and pepper.
6. Cut the cheese toasts into quarters. Divide soup among bowls and serve with salad on the side and toasts for dipping.

Recipe Tips

FAQ

Can I make this tomato bisque vegan?

Yes! Use vegan butter, omit the cheese toasts or use vegan cheese and replace sour cream with a plant-based alternative. The pesto should also be vegan-friendly.

How do I store leftovers?

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop. Keep the toasts and salad separate to maintain texture.

Can I freeze the bisque?

Absolutely. Let the soup cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge and reheat before serving.