Tomato Bisque
with Cheesy Toasts and Balsamic Greens
- Soy
- Wheat
- Milk
We’re taking classic, comforting tomato soup and turning things up a notch, giving it a swirl of decadent sour cream and herby pesto. On the side, we’ve got a simple balsamic salad and melty gruyère cheese toasts—they’re so good you could eat ‘em on their own, but you’ll wanna dunk ‘em in the soup, then dunk ‘em again!
Ingredients
2 box
Crushed Tomatoes
1 unit
Yellow Onion
4 clove
Garlic
1 unit
Veggie Stock Concentrate
4 unit
Ciabatta Bread
(Contains: Soy, Wheat)
1 cup
Gruyère Cheese
(Contains: Milk)
4 tablespoon
Sour Cream
(Contains: Milk)
6 ounce
Mixed Greens
2 tablespoon
Balsamic Vinegar
2 ounce
Pesto
(Contains: Milk)
Not included in your delivery
unit
Salt
unit
Pepper
4 teaspoon
Olive Oil
4 teaspoon
Sugar
2 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
Wash and dry all produce. Preheat broiler to high or oven to 500 degrees. Halve, peel, and very finely dice onion. Mince or grate garlic.
Melt 2 TBSP butter with a drizzle of olive oil in a large pot over medium-high heat. Add onion and garlic and cook until softened, about 5 minutes. Season with salt and pepper. Add crushed tomatoes, stock concentrate, and 2½ cups water. Bring to a boil and let bubble until reduced and thickened, about 10 minutes.
While soup cooks, halve ciabattas and place cut-side up on a baking sheet. Drizzle with olive oil and sprinkle with gruyère cheese. Broil until cheese is melted and beginning to turn golden, 3-4 minutes.
Remove soup from heat and let cool slightly. Stir in 2 TBSP pesto (we sent more), sour cream, and 2-4 tsp sugar (to taste). Season generously with salt and pepper.
Toss spring mix in a large bowl with 2 TBSP balsamic vinegar and a large drizzle of olive oil. Season with salt and pepper.
Cut ciabatta toasts into quarters. Divide soup between bowls and serve with salad on the side and toasts for dipping.
