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Tomato Basil Bisque

Tomato Basil Bisque

with Grilled Cheese Croutons and Balsamic Greens

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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.

Tags:Veggie
Allergens:Wheat/BléSulphites/SulfiteMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

4 unit

Whole Grain Bread (Wheat)

(ContainsWheat/Blé)

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

(ContainsSulphites/Sulfite)

113 g

Cheddar Cheese, shredded

(ContainsMilk/Lait)

3 tbsp

Sour Cream

(ContainsMilk/Lait)

Not included in your delivery

2 tbsp

Butter*

(ContainsMilk/Lait)

2 tsp

Sugar*

unit

Oil*

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2904 kJ
Calories694 kcal
Fat39 g
Saturated Fat0 g
Carbohydrate57 g
Sugar0 g
Dietary Fiber9 g
Protein27 g
Cholesterol0 mg
Sodium1739 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Large Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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1

Prep: Wash and dry all produce. Mince or grate the garlic. Finely chop the basil leaves.

2

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.

3

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.

4

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.

5

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!)

6

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.

7

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!