Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, sundried tomato bisque & grilled cheese croutons. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Sundried Tomato Bisque & Grilled Cheese Croutons is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Sundried Tomato Bisque & Grilled Cheese Croutons is something that I’ve loved my whole life. They are fine and they look fantastic.
Sundried Tomato Bisque is wonderful now that the weather is cooler. Tomato Bisque Tomato Soup Yummy Recipes Soup Recipes Salad Sauce Alouette Good Food Chipotle Pico De Gallo Salsa Recipe Save this Chipotle Tomato Salsa recipe for.
To begin with this recipe, we have to prepare a few ingredients. You can cook sundried tomato bisque & grilled cheese croutons using 20 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Sundried Tomato Bisque & Grilled Cheese Croutons:
- Make ready Bisque
- Prepare 1/4 cup Olive Oil
- Make ready 2 tsp Minced Garlic
- Get 1/2 cup Red Onion
- Get 1/3 cup Sundried Tomatoes
- Get 28 oz Diced Tomatoes
- Get 2 cup Tomato Juice
- Prepare 4 dash Dried Basil
- Take 2 tbsp Rice Vinegar
- Prepare 2 tbsp Sugar
- Make ready 2 each Basil Leafs
- Make ready 1 cup Heavy Cream
- Make ready 2/3 box Philadelphia Cream Cheese
- Get Grilled Cheese Croutons
- Prepare 4 slice Bread of Choice
- Prepare 4 slice Cheese of Choice
- Take 4 tbsp Butter
- Make ready 4 each Basil Leaves
- Take 1 tbsp Olive Oil
- Take 1 dash Balsamic Vinegar/Glaze
A savory fusion of tomatoes and aromatic vegetables with the slightest whisper of crushed red pepper heat, blended until smooth. Add the tomatoes, cilantro, and jalapeno. Remove from the heat and cool right away in the refrigerator. This is an amazing hearty and super easy soup to make!
Steps to make Sundried Tomato Bisque & Grilled Cheese Croutons:
- In a 5 qt. pot heat olive oil on medium heat, add diced red onions, sauté for about 3 min. Add garlic and sundried tomatoes, sauté for another 3 minutes. Control heat depending on your stove. Heat may be turned down to ensure the onions and garlic don't burn.
- Add diced tomatoes, tomato juice, basil, rice vinegar, & sugar. Stew on med/low heat for about 10 min. (Stir regularly)
- Julienne or chop fresh basil leafs. Add to pot and continue stewing for 10 more minutes (stir regularly).
- While tomatoes and seasonings are stewing begin to prep to make the grilled cheese croutons. Gather all of the recommended ingredients. ** I will note that I find, the more dense the bread, the better crouton it makes. **
- Butter one side of each piece of bread. Turn the bread over so the unbuttered side is exposed. Add two slices of desired cheese to two pieces of the unbuttered side ( you can use shredded cheese, I find that sliced cheese is easier to maintain). Take the other two slices of bread (one of each) place the unbuttered side on top of the two pieces that have cheese already on them. This should expose the butter on the outsides of each of the bread slices.
- Go back to the stew and add heavy cream. Chop 2/3 of the cream cheese block into chunks (this helps the cream cheese to melt faster) add to the pot. Simmer until the cream cheese has melted. Approx. 5-7 min. Stir in the meantime. ***I will note: the better quality cream cheese the better consultancy you will have! Generic/cheap brands tend to separate faster. I will also mention, if you feel the bisque is too thick for your liking you can always add more tomato juice. This will thin out the consistency making more of a soup.
- Once cream cheese chunks have melted, use a hand blender to purée ingredients. Do this until all of the tomato chunks have liquified. This will also help if any cream cheese did not fully melt. Keep on low heat until ready to serve.
- Heat a sauté pan on medium/low heat for a couple of minutes. After the pan is hot, add buttered cheese sandwiches. You may need to turn heat down to low depending on your stove. Watch for the bread to get golden brown and still slowly melt the cheese in the middle. After one side is golden brown and crisp, flip sandwiches over to cook the other side. Watch carefully for the other side to get golden and crispy as well. Once both sides are crisp, move to a side plate.
- Take your newly grilled cheese and cut them into cubes.
- Julienne/Cut more fresh basil.
- Serve the Tomato Bisque into desired bowl. Add grilled cheese cubes (croutons) on top of the bisque. Drizzle a bit of olive oil and balsamic vinegar. Top off with fresh basil and serve!
Its simplicity is what makes me really enjoy making it. I definitely think you will Enjoy!! Thick, creamy and delicious tomato bisque is a family favorite! This recipe is also beyond simple which makes it even more Similar to our tomato basil soup, this tomato bisque is a hit all fall and winter. A savoury, salty Mediterranean sun-dried tomato loaf that makes a great sandwich with peppery rocket and ham.
So that’s going to wrap this up with this special food sundried tomato bisque & grilled cheese croutons recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
