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American Recipes
Tomato Bisque

Tomato Bisque

with Cheesy Toasts and Balsamic Greens

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Rated 3.4 / 4out of 223 ratings
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We’re taking classic, comforting tomato soup and turning things up a notch, giving it a swirl of decadent sour cream and herby pesto. On the side, we’ve got a simple balsamic salad and melty gruyère cheese toasts—they’re so good you could eat ‘em on their own, but you’ll wanna dunk ‘em in the soup, then dunk ‘em again!

Tags:Child friendlyFamily friendlyVeggie

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time35 minutes
Cooking difficultyLevel 1

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 box

Crushed Tomatoes

1 unit

Yellow Onion

4 clove


1 unit

Vegetable Stock Concentrate

4 unit

Ciabatta Bread


1 cup

Gruyère Cheese


4 tablespoon

Sour Cream


6 ounce

Mixed Greens

2 tablespoon

Balsamic Vinegar

2 ounce



Not included in your delivery





4 teaspoon

Olive Oil

4 teaspoon


2 tablespoon


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories561 kcal
Fat28 g
Saturated Fat13 g
Carbohydrate65 g
Sugar15 g
Dietary Fiber6 g
Protein17 g
Cholesterol51 mg
Sodium962 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pot
Baking Sheet
Large Bowl
Instructionsarrow up iconarrow up icon
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Preheat and prep
Preheat and prep

Wash and dry all produce. Preheat broiler to high or oven to 500 degrees. Halve, peel, and very finely dice onion. Mince or grate garlic.

Make soup
Make soup

Melt 2 TBSP butter with a drizzle of olive oil in a large pot over medium-high heat. Add onion and garlic and cook until softened, about 5 minutes. Season with salt and pepper. Add crushed tomatoes, stock concentrate, and 2½ cups water. Bring to a boil and let bubble until reduced and thickened, about 10 minutes.

Make toasts
Make toasts

While soup cooks, halve ciabattas and place cut-side up on a baking sheet. Drizzle with olive oil and sprinkle with gruyère cheese. Broil until cheese is melted and beginning to turn golden, 3-4 minutes.

Finish soup
Finish soup

Remove soup from heat and let cool slightly. Stir in 2 TBSP pesto (we sent more), sour cream, and 2-4 tsp sugar (to taste). Season generously with salt and pepper.

Toss salad
Toss salad

Toss spring mix in a large bowl with 2 TBSP balsamic vinegar and a large drizzle of olive oil. Season with salt and pepper.


Cut ciabatta toasts into quarters. Divide soup between bowls and serve with salad on the side and toasts for dipping.