Easy Tomato Bisque With Grilled Cheese Sticks Recipes
EASY TOMATO BISQUE WITH GRILLED CHEESE STICKS
This quick & easy, creamy tomato soup is comfort food at it's best. Add some toasty sourdough grilled cheese sticks for dipping and you have the perfect cold-weather meal!
Provided by Kathryn | Urban Foodie Kitchen
Categories Soups Stews & Chilis
Time 55m
Number Of Ingredients 14
Steps:
- Heat oil over medium-high heat in a medium dutch oven or saucepan. Add carrot and sauté for 1 minute; add onion and sauté for an additional minute. Add garlic, basil and thyme; cook for 30 seconds until fragrant.
- Add tomatoes, with juice from the can, and broth. Stir and bring to a boil. Cover and simmer for 30 minutes. Remove from heat and let cool slightly.
- Using an immersion blender, puree the soup until fairly smooth. Stir in sherry and cream. Keep warm until ready to serve.
- Heat a medium non-stick pan over medium heat.
- Butter one side of each slice of bread. Place two slices in the pan, butter side down. Top with cheddar and Gruyère. Place an additional slice of bread on top, butter side facing up.
- Cook for 4 minutes per side, or until crisp and golden brown. Remove from pan and let cool for a minute or two.
- Using a serrated knife, slice each sandwich into sticks. Serve immediately with warm tomato bisque.
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- In a large saucepan over medium-low heat, cook the onions and shallots in 1 tablespoon olive oil until translucent. Add in shredded carrots and a pinch of salt, cooking for an addition 3-4 minutes, until the carrots have softened and the onions are golden brown.
- Roughly chop the tomatoes into cubes, then cook until soft, about 3 more minutes. Pour in the cream and season with salt and pepper. Turn heat to a simmer, cover, and cook for 30 minutes.
- After 30 minutes, transfer the bisque to an electric mixer (be careful, it’s hot!) and mix until pureed. Strain the bisque through a fine mesh sieve to remove any lumps. Allow to cool slightly while you grill the cheese.
- Butter one side of each slice of bread. Don’t be stingy– this will give the bread a gorgeous golden crisp. In a large saucepan over low heat, place each slice butter side down. Top each slice with a slice of cheese, then allow to cook for 5 minutes, or until each slice is golden brown. Assemble two slices together, then remove crusts and cut into triangles.
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