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Tomato Bisque
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Tomato Bisque

Tomato Bisque

with Cheesy Toasts and Balsamic Greens

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!

Tags:
Child friendly
Veggie
Family Friendly
Allergens:
Soy
Wheat
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
DifficultyEasy

Ingredients

/ serving 4 people

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)

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Nutrition Values

/ per serving
Energy (kJ)0 kJ
Calories561 kcal
Fat28 g
Saturated Fat13 g
Carbohydrate65 g
Sugar15 g
Dietary Fiber6 g
Protein17 g
Cholesterol51 mg
Sodium962 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Baking Sheet
Large Bowl

Instructions

Preheat and prep
1

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.

Make soup
2

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.

Make toasts
3

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.

Finish soup
4

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 salad
5

Toss spring mix in a large bowl with 2 TBSP balsamic vinegar and a large drizzle of olive oil. Season with salt and pepper.

Serve
6

Cut ciabatta toasts into quarters. Divide soup between bowls and serve with salad on the side and toasts for dipping.