Recipe of Favorite Sundried Tomato Bisque & Grilled Cheese Croutons

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, sundried tomato bisque & grilled cheese croutons. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Cleaning and Cooking a Grouse, AND HOMEMADE Sundried Cheddar Tomato Bisque!!!! Preparation Sauté bacon in heavy gauge sauce pot until crispy Drain fat from sauce pot Add Tomato soup and. Creamy tomato bisque made with sundried tomatoes. Sure, I didn't fantasize about sun-dried tomatoes initially but it was certainly a nice consolation prize.

Sundried Tomato Bisque & Grilled Cheese Croutons is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. Sundried Tomato Bisque & Grilled Cheese Croutons is something that I have loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can have sundried tomato bisque & grilled cheese croutons using 20 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Sundried Tomato Bisque & Grilled Cheese Croutons:

1. Take Bisque
2. Make ready 1/4 cup Olive Oil
3. Make ready 2 tsp Minced Garlic
4. Prepare 1/2 cup Red Onion
5. Make ready 1/3 cup Sundried Tomatoes
6. Prepare 28 oz Diced Tomatoes
7. Prepare 2 cup Tomato Juice
8. Get 4 dash Dried Basil
9. Get 2 tbsp Rice Vinegar
10. Make ready 2 tbsp Sugar
11. Make ready 2 each Basil Leafs
12. Get 1 cup Heavy Cream
13. Make ready 2/3 box Philadelphia Cream Cheese
14. Take Grilled Cheese Croutons
15. Prepare 4 slice Bread of Choice
16. Prepare 4 slice Cheese of Choice
17. Prepare 4 tbsp Butter
18. Take 4 each Basil Leaves
19. Take 1 tbsp Olive Oil
20. Make ready 1 dash Balsamic Vinegar/Glaze

These tomatoes are usually pre-treated with sulfur dioxide or salt before being placed in the sun in order to improve colour and appearance. If you're a fan of tomato soup you are probably picturing a mostly smooth but hearty soup that stands up to grilled cheese dipping. In this case you have a silky, creamy soup. Today's tomato bisque is similar to our tomato basil soup but it's a little more thick and a little less basil-y.

Steps to make Sundried Tomato Bisque & Grilled Cheese Croutons:

1. In a 5 qt. pot heat olive oil on medium heat, add diced red onions, sauté for about 3 min. Add garlic and sundried tomatoes, sauté for another 3 minutes. Control heat depending on your stove. Heat may be turned down to ensure the onions and garlic don't burn.
2. Add diced tomatoes, tomato juice, basil, rice vinegar, & sugar. Stew on med/low heat for about 10 min. (Stir regularly)
3. Julienne or chop fresh basil leafs. Add to pot and continue stewing for 10 more minutes (stir regularly).
4. While tomatoes and seasonings are stewing begin to prep to make the grilled cheese croutons. Gather all of the recommended ingredients. ** I will note that I find, the more dense the bread, the better crouton it makes. **
5. Butter one side of each piece of bread. Turn the bread over so the unbuttered side is exposed. Add two slices of desired cheese to two pieces of the unbuttered side ( you can use shredded cheese, I find that sliced cheese is easier to maintain). Take the other two slices of bread (one of each) place the unbuttered side on top of the two pieces that have cheese already on them. This should expose the butter on the outsides of each of the bread slices.
6. Go back to the stew and add heavy cream. Chop 2/3 of the cream cheese block into chunks (this helps the cream cheese to melt faster) add to the pot. Simmer until the cream cheese has melted. Approx. 5-7 min. Stir in the meantime. ***I will note: the better quality cream cheese the better consultancy you will have! Generic/cheap brands tend to separate faster. I will also mention, if you feel the bisque is too thick for your liking you can always add more tomato juice. This will thin out the consistency making more of a soup.
7. Once cream cheese chunks have melted, use a hand blender to purée ingredients. Do this until all of the tomato chunks have liquified. This will also help if any cream cheese did not fully melt. Keep on low heat until ready to serve.
8. Heat a sauté pan on medium/low heat for a couple of minutes. After the pan is hot, add buttered cheese sandwiches. You may need to turn heat down to low depending on your stove. Watch for the bread to get golden brown and still slowly melt the cheese in the middle. After one side is golden brown and crisp, flip sandwiches over to cook the other side. Watch carefully for the other side to get golden and crispy as well. Once both sides are crisp, move to a side plate.
9. Take your newly grilled cheese and cut them into cubes.
10. Julienne/Cut more fresh basil.
11. Serve the Tomato Bisque into desired bowl. Add grilled cheese cubes (croutons) on top of the bisque. Drizzle a bit of olive oil and balsamic vinegar. Top off with fresh basil and serve!

In this case you have a silky, creamy soup. Today's tomato bisque is similar to our tomato basil soup but it's a little more thick and a little less basil-y. But trust us - it's just as good. We especially love to make and serve this bisque with grilled. While fresh tomatoes are plump, firm and juicy, sun dried tomatoes are shriveled, chewy, and darker than the fresh version.

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