Tomato Basil Bisque
with Grilled Cheese Croutons and Balsamic Greens- Gluten
- Sulfites
- Lait
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.
Ingrédients
4 pièce(s)
Whole Grain Bread (Wheat)
(Contient: Gluten)
1 pièce(s)
Coulis de tomates
113 g
Oignon, haché
2 gousse(s)
Ail
70 g
Mélange printanier
7 g
Basilic
1 pièce(s)
Concentré de bouillon de légumes
½ cs
Vinaigre balsamique
(Contient: Sulfites)
113 g
Fromage cheddar, râpé
(Contient: Lait)
3 cs
Crème sure
(Contient: Lait)
Pas inclus dans votre livraison
2 cs
Beurre*
(Contient: Lait)
2 cc
Sucre*
pièce(s)
Huile*
Ustensiles
Instructions
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!
