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Milk Street Bowtie Cream-Free Tomato Bisque with Parmesan Croutons

Cream-Free Tomato Bisque with Parmesan Croutons

4 Servings
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In our grown-up twist on that childhood favorite—a bowl of creamy tomato soup with grilled cheese for dipping—we created a silky bisque and serve it topped with crisp Parmesan croutons in place of a sandwich. Rather than thicken the soup with heavy cream, we simmer pieces of torn bread in the tomato broth, then blend everything to produce a satisfying soup with a velvety texture. Canned crushed tomatoes keep prep time to a minimum.

4

Servings

4 tablespoons salted butter, cut into 1-tablespoon pieces, divided
5 tablespoons extra-virgin olive oil, divided
8 ounces country-style white bread, crusts removed, torn into bite-size pieces (about 6 cups), divided
¾ teaspoon dried thyme OR dried oregano, divided
Kosher salt and ground black pepper
¼ teaspoon red pepper flakes (optional)
1 ounce Parmesan OR pecorino Romano cheese, finely grated (½ cup), plus more to serve
1 medium yellow onion, finely chopped
2 medium garlic cloves, smashed and peeled
28 ounce can crushed tomatoes
Optional garnish: Basil pesto
Ingredients
  • 4

    tablespoons salted butter, cut into 1-tablespoon pieces, divided

  • 5

    tablespoons extra-virgin olive oil, divided

  • 8

    ounces country-style white bread, crusts removed, torn into bite-size pieces (about 6 cups), divided

  • ¾

    teaspoon dried thyme OR dried oregano, divided

  • Kosher salt and ground black pepper

  • ¼

    teaspoon red pepper flakes (optional)

  • 1

    ounce Parmesan OR pecorino Romano cheese, finely grated (½ cup), plus more to serve

  • 1

    medium yellow onion, finely chopped

  • 2

    medium garlic cloves, smashed and peeled

  • 28

    ounce can crushed tomatoes

  • Optional garnish: Basil pesto

Directions

Cream-Free Tomato Bisque with Parmesan Croutons

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