Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, we’re going to make a distinctive dish, sundried tomato bisque & grilled cheese croutons. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Add drained sun-dried tomatoes, tomato paste, tomato sauce, diced tomatoes and vegetable broth. Using a slotted spoon, transfer shallots and mushrooms from the pan and add to a food processor or blender. When the sun-dried tomato mixture is done, remove the bouquet garni and the lemon slices. Add the reserved onion-garlic mixture, the reduced liquid, and the tomato concasée.
Sundried Tomato Bisque & Grilled Cheese Croutons is one of the most favored of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Sundried Tomato Bisque & Grilled Cheese Croutons is something which I have loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can have sundried tomato bisque & grilled cheese croutons using 20 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Sundried Tomato Bisque & Grilled Cheese Croutons:
- Make ready Bisque
- Get 1/4 cup Olive Oil
- Make ready 2 tsp Minced Garlic
- Take 1/2 cup Red Onion
- Make ready 1/3 cup Sundried Tomatoes
- Make ready 28 oz Diced Tomatoes
- Get 2 cup Tomato Juice
- Prepare 4 dash Dried Basil
- Prepare 2 tbsp Rice Vinegar
- Take 2 tbsp Sugar
- Prepare 2 each Basil Leafs
- Make ready 1 cup Heavy Cream
- Take 2/3 box Philadelphia Cream Cheese
- Take Grilled Cheese Croutons
- Take 4 slice Bread of Choice
- Prepare 4 slice Cheese of Choice
- Get 4 tbsp Butter
- Take 4 each Basil Leaves
- Take 1 tbsp Olive Oil
- Prepare 1 dash Balsamic Vinegar/Glaze
Sundried Tomato Bisque is wonderful now that the weather is cooler. Purée the soup using a blender/food processor/immersion blender until smooth. In Dutch oven or large saucepan, brown ground beef with Onion Onion and Garlic Garlic over medium heat; drain and set aside in a bowl. In a large bowl, combine tomatoes with oil and oregano if using, and season with salt and pepper.
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!
In Dutch oven or large saucepan, brown ground beef with Onion Onion and Garlic Garlic over medium heat; drain and set aside in a bowl. In a large bowl, combine tomatoes with oil and oregano if using, and season with salt and pepper. Form a smooth paste of the flour and the cold milk. Put into the just-boiling milk and stir briskly until there are no lumps. Whisk ingredients in a large saucepan.
So that’s going to wrap it up for this special food sundried tomato bisque & grilled cheese croutons recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
