Tomato Bisque With Garlic Croutons

“What a creamy delicious soup. The garlic-herb cheese called for is a Boursin cheese, but I guess you could use a cream cheese for it. I doubt it would taste the same. I always use the fresh herbs for the bread, but you could use dried. Be sure to half the herbs if using dried instead of fresh.”
READY IN:
40mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. For the Tomato Bisque: In a large soup pot melt bacon fat, add onions and celery. Cook onions and celery until translucent, do not brown. Add tomatoes, basil and cook for 2 minutes. Add tomato juice, V-8 juice, tomato paste, chicken stock and simmer 15 minutes. Add heavy cream and bring back to a boil. Turn off heat and add the tub of cheese. Add salt and pepper to taste.
  2. For the Garlic Croutons: In a large bowl, mix all ingredients together. Place the ingredients on a baking sheet and bake at 325°F until a golden brown, approximately 15 minutes.
  3. Final Presentation: Place soup in bowl, add croutons in soup and garnish with chives.

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