As a kid, tomato soup was my culinary nemesis. The mere sight of that red can with the white label made my stomach turn. I’d do anything to dodge it—claiming I wasn’t hungry, suddenly craving cereal, or just strategically disappearing from the dinner table. Fast forward to adulthood, and my feelings hadn’t changed—until I tasted a velvety, smoky tomato bisque that rewired my taste buds completely.
The secret? Fire-roasted tomatoes, a slow-simmered base of aromatics, and a touch of cream to soften the acidity. This isn’t the canned stuff of childhood nightmares; it’s rich, deeply flavored, and utterly comforting. And because I can’t resist taking things up a notch, I paired it with bite-sized lobster grilled cheese croutons. Buttery sourdough, a blend of melty cheeses, and sweet, tender lobster come together in the ultimate crunchy, cheesy, decadent topping. One dip into the bisque, and you’ll wonder how you ever lived without this pairing.
Roasted Tomato Bisque
Ingredients:
- 4 Tbsp unsalted butter
- 1 medium onion, finely chopped
- 1 medium carrot, finely chopped
- 1 celery rib, finely chopped
- 2 garlic cloves, minced
- 3 Tbsp flour
- 4 cups vegetable or chicken broth
- Two 14.5 oz cans fire-roasted tomatoes
- 3 Tbsp tomato paste
- 2 tsp sugar
- 1/4 cup heavy cream
- Salt and ground white pepper
Directions:
- In a medium pot, melt 2 Tbsp butter over medium heat. Add onion, carrot, celery, and garlic. Sauté until softened and just beginning to caramelize, about 5 minutes.
- Sprinkle in the flour and stir, cooking for 1 minute until fully incorporated.
- Pour in the broth, tomatoes, tomato paste, and sugar. Bring to a boil, then lower the heat and let simmer for 15 minutes.
- Blend the soup until smooth using an immersion blender or regular blender (work in batches if needed).
- Stir in the heavy cream and remaining 2 Tbsp butter. Season with salt and white pepper to taste. Serve warm.
Lobster Grilled Cheese Croutons
Ingredients:
- 1/3 lb fresh lobster meat, chopped
- 1 tsp fresh chives, chopped
- 1 tsp Dijon mustard
- 1/2 tsp Old Bay seasoning
- 1/2 tsp Worcestershire sauce
- 1/2 lemon, juiced
- Sourdough bread
- 1/2 cup shredded gruyere cheese
- 1/2 cup shredded sharp white cheddar cheese
- Butter
Directions:
- In a small bowl, combine lobster, chives, mustard, Old Bay, Worcestershire sauce, and a squeeze of lemon. Gently mix without breaking up the lobster.
- Butter one side of each bread slice. On the unbuttered side, layer lobster mixture, gruyere, and cheddar, then top with another slice of bread (buttered side facing out).
- Heat a pan over medium heat. Grill the sandwich until golden brown on both sides and cheese is melted.
- Let cool slightly, then slice into 1-inch croutons.
Dunk, savor, and repeat. It’s cozy comfort food at its finest!