Cheesy Garlic Bread Tomato Bisque
Cheesy Garlic Bread Tomato Bisque
Ingredients
For the Tomato Bisque
- 2 tablespoons olive oil
- 1 yellow onion, medium, chopped
- 4 cloves garlic, minced
- 28 ounces canned crushed tomatoes
- 3 cups vegetable broth
- 1/2 cup heavy cream
- 1 teaspoon granulated sugar
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Cheesy Garlic Bread
- 1 French baguette, 12-inch, sliced lengthwise
- 1/4 cup unsalted butter, softened
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1/4 cup Parmesan cheese, grated
- 1/2 cup shredded mozzarella cheese
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
⏱️ 7 min
- 2
Add minced garlic to the pot and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 3
Stir in the crushed tomatoes, vegetable broth, granulated sugar, dried basil, and dried oregano. Bring the mixture to a simmer.
⏱️ 5 min
- 4
Reduce heat to low, cover, and let the bisque simmer for 20 minutes, allowing the flavors to meld. Stir occasionally.
⏱️ 20 min
- 5
While the bisque simmers, preheat your oven to 375°F (190°C) for the garlic bread.
⏱️ 5 min•🌡️ 375
- 6
In a small bowl, combine softened butter, minced garlic, and chopped fresh parsley. Mix well.
⏱️ 3 min
- 7
Spread the garlic butter mixture evenly over the cut sides of the French baguette. Sprinkle with grated Parmesan cheese and shredded mozzarella cheese.
⏱️ 3 min
- 8
Place the cheesy garlic bread on a baking sheet and bake for 8-10 minutes, or until the cheese is melted and bubbly and the edges are golden brown.
⏱️ 10 min•🌡️ 375
- 9
Carefully remove the bisque from the heat. Using an immersion blender, blend the bisque until smooth. Alternatively, transfer in batches to a regular blender (be cautious with hot liquids) and blend until smooth, then return to the pot.
⏱️ 5 min
- 10
Stir in the heavy cream, salt, and black pepper. Heat gently for another 2-3 minutes, but do not boil after adding cream.
⏱️ 3 min
- 11
Ladle the hot tomato bisque into bowls. Serve immediately with slices of the cheesy garlic bread for dipping.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Garlic Bread Tomato Bisque
Ingredients
For the Tomato Bisque
- 2 tablespoons olive oil
- 1 yellow onion, medium, chopped
- 4 cloves garlic, minced
- 28 ounces canned crushed tomatoes
- 3 cups vegetable broth
- 1/2 cup heavy cream
- 1 teaspoon granulated sugar
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Cheesy Garlic Bread
- 1 French baguette, 12-inch, sliced lengthwise
- 1/4 cup unsalted butter, softened
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1/4 cup Parmesan cheese, grated
- 1/2 cup shredded mozzarella cheese
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
⏱️ 7 min - 2
Add minced garlic to the pot and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 3
Stir in the crushed tomatoes, vegetable broth, granulated sugar, dried basil, and dried oregano. Bring the mixture to a simmer.
⏱️ 5 min - 4
Reduce heat to low, cover, and let the bisque simmer for 20 minutes, allowing the flavors to meld. Stir occasionally.
⏱️ 20 min - 5
While the bisque simmers, preheat your oven to 375°F (190°C) for the garlic bread.
⏱️ 5 min•🌡️ 375 - 6
In a small bowl, combine softened butter, minced garlic, and chopped fresh parsley. Mix well.
⏱️ 3 min - 7
Spread the garlic butter mixture evenly over the cut sides of the French baguette. Sprinkle with grated Parmesan cheese and shredded mozzarella cheese.
⏱️ 3 min - 8
Place the cheesy garlic bread on a baking sheet and bake for 8-10 minutes, or until the cheese is melted and bubbly and the edges are golden brown.
⏱️ 10 min•🌡️ 375 - 9
Carefully remove the bisque from the heat. Using an immersion blender, blend the bisque until smooth. Alternatively, transfer in batches to a regular blender (be cautious with hot liquids) and blend until smooth, then return to the pot.
⏱️ 5 min - 10
Stir in the heavy cream, salt, and black pepper. Heat gently for another 2-3 minutes, but do not boil after adding cream.
⏱️ 3 min - 11
Ladle the hot tomato bisque into bowls. Serve immediately with slices of the cheesy garlic bread for dipping.
⏱️ 2 min