Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, sundried tomato bisque & grilled cheese croutons. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Sundried Tomato Bisque is wonderful now that the weather is cooler. This recipe for Tomato Bisque didn't disappoint. I have made it several times now and it has become a regular in the dinner rotation as it's hard to find something the kids can all agree on that they enjoy.
Sundried Tomato Bisque & Grilled Cheese Croutons is one of the most popular of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Sundried Tomato Bisque & Grilled Cheese Croutons is something that I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have sundried tomato bisque & grilled cheese croutons using 20 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Sundried Tomato Bisque & Grilled Cheese Croutons:
- Get Bisque
- Make ready Olive Oil
- Get Minced Garlic
- Prepare Red Onion
- Make ready Sundried Tomatoes
- Take Diced Tomatoes
- Prepare Tomato Juice
- Make ready Dried Basil
- Get Rice Vinegar
- Prepare Sugar
- Make ready Basil Leafs
- Prepare Heavy Cream
- Make ready Philadelphia Cream Cheese
- Take Grilled Cheese Croutons
- Make ready Bread of Choice
- Get Cheese of Choice
- Prepare Butter
- Make ready Basil Leaves
- Take Olive Oil
- Get Balsamic Vinegar/Glaze
Easy creamy Tomato Bisque is the perfect comfort food on a chilly day. 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.
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!
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. Enjoy a bit of summer all year round with these sundried tomato recipes, giving your bakes and pasta dishes a burst of sunny, Mediterranean flavour. A savoury, salty Mediterranean sun-dried tomato loaf that makes a great sandwich with peppery rocket and ham. Mix all ingredients, apart from the olives and tomatoes, in a large bowl.
So that is going to wrap this up with this exceptional food sundried tomato bisque & grilled cheese croutons recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
