Tomato Basil Bisque
with Grilled Cheese Croutons and Balsamic Greens
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.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
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!
