Creamy, rich and delicious, this recipe is a “grown-up” twist on traditional tomato soup.

Tomato Bisque with Parmesan Croutons

Prep: 20 minutes
Cook: 40 minutes
Serves: 8

  • 3 teaspoons Our Family unsalted butter
  • 2 teaspoons Our Family extra virgin olive oil
  • 1 medium Open Acres carrot, diced (about 1 cup)
  • 1 medium Open Acres onion, diced (about 1 cup)
  • 1 stalk celery, diced (about 1 cup)
  • 2 cans (14.5 ounces each) Our Family peeled, whole, no salt added tomatoes
  • 1 can (28 ounces) Our Family peeled and diced tomatoes
  • 1 cup Our Family low sodium tomato juice
  • 1 teaspoon Our Family dried thyme
  • 1 teaspoon Our Family granulated sugar
  • 1⁄4 teaspoon Our Family ground black pepper
  • 1⁄4 cup Our Family half and half
  • 8 slices French baguette, cut 1⁄4-inch thick
  • 1 tablespoon Our Family grated Parmesan cheese
  • Fresh thyme leaves for garnish

1. In large saucepot, heat 2 teaspoons butter and oil over medium heat. Add carrot, onion and celery, and cook 5 minutes, stirring frequently. Add whole tomatoes, diced tomatoes, tomato juice, thyme, sugar and pepper. Heat to boiling over medium-high heat; reduce heat to a simmer. Partially cover and cook 30 minutes, stirring every 10 minutes to prevent sticking. Stir in half and half, and remove from heat.

2. Meanwhile, preheat broiler. Place bread slices on rimmed baking pan. Divide and spread remaining 1 teaspoon butter over bread slices, and sprinkle each with cheese. Broil 3 to 5 minutes or until tops are lightly browned.

3. In batches, transfer soup to blender and purée. Transfer puréed soup to large bowl before puréeing next batch.

4. To serve, ladle soup into individual soup bowls. Top each with a Parmesan crouton and garnish with thyme leaves.

Approximate nutritional values per serving: 162 Calories, 5g Fat (2g Saturated), 7mg Cholesterol, 370mg, Sodium, 26g Carbohydrates, 4g Fiber, 5g Protein