Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, sundried tomato bisque & grilled cheese croutons. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Sundried Tomato Bisque & Grilled Cheese Croutons is one of the most popular of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Sundried Tomato Bisque & Grilled Cheese Croutons is something which I’ve loved my whole life. They are nice and they look fantastic.
Try Sundried Tomato, Basil And Goats Cheese Pasta, Sundried Tomato and Basil Cream Cheese Spread, and Tomato-Basil Bisque for similar recipes. Sundried Tomato Bisque is wonderful now that the weather is cooler. Watch how to make homemade sun-dried tomatoes in your oven.
To begin with this particular recipe, we have to prepare a few components. You can have sundried tomato bisque & grilled cheese croutons using 20 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Sundried Tomato Bisque & Grilled Cheese Croutons:
- Get Bisque
- Make ready 1/4 cup Olive Oil
- Take 2 tsp Minced Garlic
- Take 1/2 cup Red Onion
- Take 1/3 cup Sundried Tomatoes
- Get 28 oz Diced Tomatoes
- Take 2 cup Tomato Juice
- Make ready 4 dash Dried Basil
- Get 2 tbsp Rice Vinegar
- Make ready 2 tbsp Sugar
- Take 2 each Basil Leafs
- Take 1 cup Heavy Cream
- Make ready 2/3 box Philadelphia Cream Cheese
- Prepare Grilled Cheese Croutons
- Take 4 slice Bread of Choice
- Take 4 slice Cheese of Choice
- Take 4 tbsp Butter
- Get 4 each Basil Leaves
- Take 1 tbsp Olive Oil
- Take 1 dash Balsamic Vinegar/Glaze
Remove from the heat and cool right away in the refrigerator. Sun-dried tomatoes are ripe tomatoes that lose most of their water content after spending a majority of their drying time in the sun. These tomatoes are usually pre-treated with sulfur dioxide or salt before being placed in the sun in order to improve colour and appearance. tomato bisque with fresh tomatoes: If you'd like to use fresh tomatoes first ask yourself if the tomatoes are flavorful enough. You want gorgeous maybe slightly too ripe or soft tomatoes that are.
Steps to make Sundried Tomato Bisque & Grilled Cheese Croutons:
- 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.
- Add diced tomatoes, tomato juice, basil, rice vinegar, & sugar. Stew on med/low heat for about 10 min. (Stir regularly)
- Julienne or chop fresh basil leafs. Add to pot and continue stewing for 10 more minutes (stir regularly).
- 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. **
- 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.
- 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.
- 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.
- 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.
- Take your newly grilled cheese and cut them into cubes.
- Julienne/Cut more fresh basil.
- 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!
How To Make Sun-Dried Tomatoes in the Oven - The easiest method for how to make sun-dried tomatoes in the oven! Plus, how to use homemade sun-dried tomatoes in recipes and how to store. After our San Marzano tomatoes started reddening its oblong masses, we decided to go super old school and slowly drying the tomatoes in the sun over. Easy creamy Tomato Bisque is the perfect comfort food on a chilly day. A savory fusion of tomatoes and aromatic vegetables with the slightest whisper of crushed red pepper heat, blended until smooth.
So that’s going to wrap this up for this special food sundried tomato bisque & grilled cheese croutons recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
