Tomato Basil Bisque
with Grilled Cheese Croutons and Balsamic Greens- Gluten
- Sulphites
- Milk
There’s nothing better than a grilled cheese sandwich dipped in warm tomato soup—especially when it’s homemade! Why not cut to the chase and put your grilled cheese directly in the soup? Total game changer.
Ingredients
4 unit
Whole Grain Bread (Wheat)
(Contains: Gluten)
1 unit
Tomato Passata
113 g
Onion, chopped
2 clove
Garlic
70 g
Spring Mix
7 g
Basil
1 unit
Vegetable Broth Concentrate
½ tbsp
Balsamic Vinegar
(Contains: Sulphites)
113 g
Cheddar Cheese, shredded
(Contains: Milk)
3 tbsp
Sour Cream
(Contains: Milk)
Not included in your delivery
2 tbsp
Butter*
(Contains: Milk)
2 tsp
Sugar*
unit
Oil*
Nutrition Values
Utensils
Cooking Steps
Prep: Wash and dry all produce. Mince or grate the garlic. Finely chop the basil leaves.
Start the bisque: Melt half the butter in a large pot over medium-high heat. Add the onion and garlic. Cook, stirring often, until soft and golden-brown, 5-6 min.
Add the passata, broth concentrate(s), sugar and 1 cup water (double for 4 people.) Bring to a boil, then reduce the heat to medium-low. Simmer for 7-8 min.
Make the grilled cheese sandwiches: Meanwhile, divide the cheese between slices of bread and top with the remaining slices to form sandwiches. Spread the outsides of sandwiches with remaining butter. Heat a large pan over medium-low heat. Add the sandwiches to the pan and cook until the outside are golden-brown and the cheese has melted, 2-3 min per side.
Finish the bisque: Remove the bisque from the heat. Stir in the sour cream. (TIP: If you'd like a smoother soup, transfer the bisque - in batches, if necessary - to a blender and whirl until smooth!)
Make the salad: In a large bowl, whisk the vinegar with a drizzle of oil. Season with salt and pepper. Toss in the spring mix.
Finish and serve: Cut each grilled cheese sandwich into 1-inch cube "croutons." Divide the tomato bisque between bowls, then top with the croutons and basil. Serve alongside the salad. Enjoy!
