Recipe: Perfect Sundried Tomato Bisque & Grilled Cheese Croutons

Sundried Tomato Bisque & Grilled Cheese Croutons. Place sun-dried tomatoes into a glass bowl and pour hot water over until covered. This year I made a pledge to make more quick soups during summer - cold like avocado bisque and hot like salmon tomato soup. So, you can have a filling meal without heating up your kitchen.

Put into the just-boiling milk and stir briskly until there are no lumps. Sundried Tomato Bisque & Grilled Cheese Croutons Classy Easy to make Comfort Food! Sundried Tomato Bisque is wonderful now that the weather is cooler. You can cook Sundried Tomato Bisque & Grilled Cheese Croutons using 20 ingredients and 11 steps. Here is how you cook it.

Ingredients of Sundried Tomato Bisque & Grilled Cheese Croutons

1. It's of Bisque.
2. Prepare 1/4 cup of Olive Oil.
3. You need 2 tsp of Minced Garlic.
4. You need 1/2 cup of Red Onion.
5. It's 1/3 cup of Sundried Tomatoes.
6. You need 28 oz of Diced Tomatoes.
7. You need 2 cup of Tomato Juice.
8. Prepare 4 dash of Dried Basil.
9. It's 2 tbsp of Rice Vinegar.
10. Prepare 2 tbsp of Sugar.
11. You need 2 each of Basil Leafs.
12. It's 1 cup of Heavy Cream.
13. It's 2/3 box of Philadelphia Cream Cheese.
14. You need of Grilled Cheese Croutons.
15. Prepare 4 slice of Bread of Choice.
16. It's 4 slice of Cheese of Choice.
17. Prepare 4 tbsp of Butter.
18. Prepare 4 each of Basil Leaves.
19. It's 1 tbsp of Olive Oil.
20. Prepare 1 dash of Balsamic Vinegar/Glaze.

Using a slotted spoon, transfer shallots and mushrooms from the pan and add to a food processor or blender. And it incorporated even more tomato-y sweetness from the addition of sun-dried tomatoes. That bisque read just a bit more hearty, slightly less dainty. You know I am a huge HUGE fan of Gourmet Garden, so it was a no brainer to use their prepped herbs for this quick and delicious soup.

Sundried Tomato Bisque & Grilled Cheese Croutons instructions

1. 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..
2. Add diced tomatoes, tomato juice, basil, rice vinegar, & sugar. Stew on med/low heat for about 10 min. (Stir regularly).
3. Julienne or chop fresh basil leafs. Add to pot and continue stewing for 10 more minutes (stir regularly)..
4. 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. **.
5. 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..
6. 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..
7. 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..
8. 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..
9. Take your newly grilled cheese and cut them into cubes..
10. Julienne/Cut more fresh basil..
11. 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!.

This one-pan Sun-Dried Tomato Chicken is quick, easy, and tossed in an incredibly creamy and delicious sun-dried tomato sauce. Serve it with your favorite vegetables, grains, or pasta. This post may contain affiliate links. Tania from Cooktoria here, sharing one of my all-time favorite dinner recipes - Sun-Dried Tomato Chicken. Whisk ingredients in a large saucepan.