Tomato-Basil Bisque with Grilled Cheese Croutons and Balsamic Greens
There’s nothing better than a grilled cheese sandwich dipped in warm tomato-basil bisque—especially when it’s homemade! Why not cut to the chase and put your grilled cheese directly in the soup? Total game changer.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
27.52 ounce
Crushed Tomatoes
1 unit
Yellow Onion
3 ounce
Mixed Greens
½ ounce
Basil
4 ounce
Cheddar Cheese
(Contains Milk)
2 ounce
Sour Cream
(Contains Milk)
4 slice
Whole Wheat Bread
(Contains Wheat)
2 tablespoon
Balsamic Vinegar
1 unit
Veggie Stock Concentrate
2 clove
Garlic
Not included in your delivery
4 teaspoon
Sugar
1 tablespoon
Olive Oil
4 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
Take the butter out of the fridge to come to room temperature. Halve, peel, and mince the onions. Mince or grate the garlic. Finely chop the basil leaves, reserving a few small leaves for garnish.
Heat 1 tablespoon butter in a large pot over medium heat. Add the onion and garlic to the pot and cook, tossing, 5-6 minutes, until soft and slightly caramelized. Season with salt and pepper.
Add the crushed tomatoes, stock concentrates, 4 teaspoons sugar, and 3 cups water to the pot. Bring to a boil, then reduce to a simmer for 7-10 minutes. Season with salt and pepper.
While the tomato soup simmers, make the grilled cheese sandwiches. Divide the cheese between four slices of bread and top with the remaining slices of bread to form sandwiches. Spread the outsides of both sandwiches with 2 tablespoons butter. Heat a large pan over low heat. Add the sandwiches to the pan and cook 3-4 minutes per side, until golden brown and cheese is melted.
Remove the soup from the heat. Stir in the chopped basil and sour cream. If you have a blender or food processor, transfer the soup (in batches!) to the blender and pulse until almost smooth. If you don’t have a blender, the soup will be just as delicious!
Make the balsamic mixed greens: toss the mixed greens in a medium bowl with 1 tablespoon balsamic and a drizzle of olive oil. Season with salt and pepper.
Cut each grilled cheese sandwich into 9 squares. Divide the tomato bisque between bowls, then top with the grilled cheese squares. Garnish with the reserved basil leaves and serve alongside the balsamic mixed greens. Enjoy!