Fire Roasted Tomato Bisque and Grilled Cheese Sticks

Name: Fire Roasted Tomato Bisque and Grilled Cheese Sticks
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 3 tablespoon olive oil; 1 tablespoon butter; 2 Cups finely chopped yellow onions; 1 tablespoon minced garlic; 3 Cups Chicken Stock/Broth; 1 28oz can and 1 14.5 oz can crushed fire roasted tomatoes; ½ cup half and half; 4 leaves fresh basil, finely chopped; Salt and pepper to taste; 1 loaf of Texas Toast; 1 brick gruyere cheese, sliced thinly; 1 brick sharp white cheddar cheese, sliced thinly; 1 brick mozzarella cheese, sliced thinly; 4 tablespoon olive oil; 4 tablespoon butter

12 steps

Prep:35minCook:45min

One of my favorite comfort foods is grilled cheese and tomato soup. We served a Fire Roasted Tomato Bisque which is light on cream, just enough to soften the texture, but not too much so that it is not a heavy cream soup. This soup is blended in the blender or food processor so it has a velvety texture. This is one of the best dinner party recipes.

Updated at: Sat, 10 Feb 2024 21:36:10 GMT

Nutrition balance score

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Ingredients

0 servings

3 tablespoonolive oil

1 tablespoonbutter

2 Cupsyellow onions

finely chopped

1 tablespoonminced garlic

3 cupschicken stock

broth

1 x 28 ozcrushed fire roasted tomatoes

can, can

½ cuphalf and half

4 leavesfresh basil

1 loafTexas Toast

1 brickgruyere cheese

sliced thinly

1 bricksharp white cheddar cheese

sliced thinly

1 brickmozzarella cheese

sliced thinly

4 tablespoonolive oil

4 tablespoonbutter

Instructions

Step 1

Place olive oil and butter in saucepan over low to medium heat. When oil and butter are combined and bubbly add onions and garlic. Cook until onions are translucent and beginning to brown. Remove from heat.

Step 2

In stock pot on low to medium heat, add chicken stock/broth, both cans of tomatoes (do not drain). Stir to combine. Add onions, garlic and oil.

Step 3

Add half and half and basil to pot, stir to combine. Season to taste with salt and pepper. Once combined and cooked through, remove from heat.

Step 4

Transfer soup to blender. Pulse until smooth.

Step 5

Return to pot. Soup can be made ahead and refrigerated. When ready to serve, warm slowly before serving.

Step 6

Cut away crusts from bread. To assemble each sandwich, use two pieces of bread. Layer slices of gruyere on top of the bread. On top of the gruyere, layer the sharp white cheddar cheese slices. On top of the cheddar cheese, layer the mozzarella slices.

Step 7

In a saucepan, over medium heat, add 1 TBL of olive oil and 1 TBL of butter. Once the olive oil and butter is combined and bubbly.

Step 8

Carefully transfer the bread layered with cheese into the pan, bread side down. Place the second piece of bread on top of cheese.

Step 9

When the bread is golden brown, carefully flip the sandwich to brown the second piece of bread.

Step 10

Once both sides of the bread are browned, transfer the sandwich to a cookie sheet, lined with parchment paper.

Step 11

Place in oven heated to 300 degrees. Bake sandwich for 10-12 minutes until cheeses are melted.

Step 12

Cut sandwiches in half and serve with soup.