Recette Pratique Sundried Tomato Bisque & Grilled Cheese Croutons

Sundried Tomato Bisque & Grilled Cheese Croutons - Recettes simples pour la maison. Sundried Tomato Bisque is wonderful now that the weather is cooler. Try Sundried Tomato, Basil And Goats Cheese Pasta, Sundried Tomato and Basil Cream Cheese Spread, and Tomato-Basil Bisque for similar recipes. Tomato Bisque Tomato Soup Yummy Recipes Soup Recipes Salad Sauce Alouette Good Food Yummy Food Cheese Soup. Save this Chipotle Tomato Salsa recipe for your next summer grill out. This easy Tomato Bisque has a silky smooth texture and rich tomato flavor.

It's my go-to soup for pairing with grilled cheese! Recipe courtesy of Food Network Kitchen. Pour in the broth and tomatoes and bring to a boil while whisking constantly.

Vous pouvez faire cuire Sundried Tomato Bisque & Grilled Cheese Croutons avec 20 épices et 11 étapes. Voir le guide suivant!

1. Bisque.
2. 1/4 cup Olive Oil.
3. 2 tsp Minced Garlic.
4. 1/2 cup Red Onion.
5. 1/3 cup Sundried Tomatoes.
6. 28 oz Diced Tomatoes.
7. 2 cup Tomato Juice.
8. 4 dash Dried Basil.
9. 2 tbsp Rice Vinegar.
10. 2 tbsp Sugar.
11. 2 each Basil Leafs.
12. 1 cup Heavy Cream.
13. 2/3 box Philadelphia Cream Cheese.
14. Grilled Cheese Croutons.
15. 4 slice Bread of Choice.
16. 4 slice Cheese of Choice.
17. 4 tbsp Butter.
18. 4 each Basil Leaves.
19. 1 tbsp Olive Oil.
20. 1 dash Balsamic Vinegar/Glaze.

Tie the parsley sprigs, thyme, and bay leaf together with a. Add the tomatoes, cilantro, and jalapeno. Remove from the heat and cool right away in the refrigerator. Easy creamy Tomato Bisque is the perfect comfort food on a chilly day.

1. 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..
2. Add diced tomatoes, tomato juice, basil, rice vinegar, & sugar. Stew on med/low heat for about 10 min. (Stir regularly).
3. Julienne or chop fresh basil leafs. Add to pot and continue stewing for 10 more minutes (stir regularly)..
4. 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. **.
5. 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..
6. 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..
7. 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..
8. 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..
9. Take your newly grilled cheese and cut them into cubes..
10. Julienne/Cut more fresh basil..
11. 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!.

A savory fusion of tomatoes and aromatic vegetables with the slightest whisper of crushed red pepper heat, blended until smooth. Learn how to make a Tomato Bisque recipe! Fresh tomatoes are milled, then cooked with beef bouillon and a bit of sugar before being combined with roux-thickened milk in this velvety bisque. Sun-dried tomatoes are ripe tomatoes that lose most of their water content after spending a majority of their drying time in the sun. These tomatoes are usually pre-treated with sulfur dioxide or salt before being placed in the sun in order to improve colour and appearance.