Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Tomato Bisque & Cheese Toasts

Scott Phillips

Servings: two.


For the bisque:

  • 2 Tbs. olive oil
  • 1 small onion, diced
  • 1 clove garlic, minced
  • 3 hearty sprigs fresh thyme
  • 1 can (28 oz.) crushed tomatoes in purée
  • 1-1/2 cups low-salt chicken broth
  • 3 Tbs. honey
  • 1-1/2 tsp. coarse salt; more to taste
  • 1/4 tsp. finely ground black pepper; more to taste
  • 1/3 cup heavy cream
  • 2 Tbs. chopped fresh flat-leaf parsley (optional)

For the toasts:

  • 4 slices country bread, about 1/2 inch thick
  • 1 Tbs. Dijon mustard
  • 4 to 6 slices Gruyère
  • 1 Tbs. grated Parmesan

Nutritional Information

  • Calories (kcal) : 950
  • Fat Calories (kcal): 460
  • Fat (g): 51
  • Saturated Fat (g): 23
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 21
  • Cholesterol (mg): 120
  • Sodium (mg): 2820
  • Carbohydrates (g): 100
  • Fiber (g): 13
  • Protein (g): 35


  • In a medium pot, heat the oil. Add the onion and cook over medium heat, stirring frequently, until tender and lightly browned on the edges, about 7 min. Add the garlic and thyme; stir until fragrant, about 1 min. Add the tomatoes, broth, honey, salt, and pepper. Bring to a boil over high heat. Reduce the heat and simmer, stirring frequently, until reduced by a quarter and thickened, about 15 min. Using a stand or immersion blender, purée about half the soup; it will be still be chunky and thick. Return it to the pot and stir in the cream. Heat gently and adjust the seasonings. Ladle into bowls, sprinkle with the parsley if using, and serve immediately.

  • Arrange an oven rack to the highest rung and heat the broiler on high. Line a baking sheet with foil. Put the bread on the foil and toast each side until golden brown. Spread the mustard evenly on one side of each toast, cover with the Gruyère, and sprinkle with the Parmesan. Slide the toasts back under the broiler and cook until bubbling and lightly browned on top, about 2 min. Cut each toast in half and serve immediately with the soup.


Rate or Review

Reviews (5 reviews)

  • grlup | 04/10/2016

    Hands down my favorite tomato soup! Easy to make too!

  • KClarke861 | 08/02/2012

    Simple recipe for an awesome soup! I replaced the can tomatoes for fresh garden tomatoes that I blanched and removed skin. I made 4X the recipe and froze for later. I'm looking forward to eating this soup throughout the winter. Yummy!

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial