Best 3 Tomato Bisque With Croutons And Cheese Recipes

TOMATO SWEET POTATO BISQUE WITH PESTO GRILLED CHEESE CROUTONS

Steps:

• Preheat the oven to 425 degrees F.
• Place the sweet potato on a baking sheet and bake until soft, 35 to 40 minutes. Allow to cool, then peel it.
• Meanwhile, heat a large deep skillet over medium-high heat. Add the olive oil and heat until just hot. Add the carrots, celery, onion and salt. Cook, stirring occasionally, until the onions just turn translucent, about 5 minutes. Add the garlic, thyme and bay leaf and cook, stirring occasionally, until the vegetables are nice and brown, 5 to 7 minutes.
• Stir in the tomatoes with their juices and cayenne, then stir in the broth. Bring to a boil, then reduce the heat to maintain a steady simmer until the carrots are tender, about 15 minutes. Remove and discard the thyme sprigs and bay leaf. Add the roasted sweet potato.
• Using a blender, puree the soup until silky smooth. Return the soup to the skillet and heat on low. Stir in the cream. For a thinner soup, stir in more broth. Season to taste and serve hot with the micro basil and Croutons.
• To the bowl of a food processor, add the basil, garlic, pine nuts, Parmesan, lemon zest and salt. Pulse until the mixture forms a chunky paste, scraping down the sides and bottom of the bowl occasionally. With the machine running, add the olive oil in a steady stream. Keep processing until the desired consistency is reached, pulsing less for a more coarse pesto and more for a smooth one. Season to taste.
• To make the sandwiches: Spread some pesto on 1 side of 2 slices of bread. Arrange a slice of Cheddar over the pesto on 1 slice of bread. Sandwich with the other slice of the bread, pesto-side down. Repeat with remaining pesto, bread and Cheddar.
• Mix the butter and mayo together in a small bowl. Spread a generous layer on both sides of each sandwich.
• Place the sandwich in a nonstick skillet and turn the heat to medium-low. Cook, turning occasionally, until the bread is nice and toasty and golden brown, the cheese is melty and the sandwich is heated through. Repeat with the remaining sandwiches. Cut into croutons.

TOMATO BISQUE WITH CROUTONS AND CHEESE

Steps:

• Preheat oven to 400 F. Place bread slices on heavy large cookie sheet. Brush both sides of bread with oil. Bake until golden brown, about 10 minutes. Cool. Melt 2 T butter in heavy large saucepan over low heat. Add half of chopped tomatoes, carrot, celery,and half of chopped onion and cook 10 minutes, stirring occasionally. Add garlic and saute 2 minutes. Mix in crushed tomatoes, tomato juice, tomato paste, sugar, and pepper. Cover and cook over low heat 1 1/2 hours to develop flavors, stirring occasionally. Cool tomato mixture slightly. Puree in batches in blender. Set puree aside. Melt remaining 1/4 C butter in heavy large saucepan over medium heat. Add remaining chopped tomatoes, remaining onion, mushrooms, parsley, oregano, basil, and thyme and saute until vegetables are tender, about 8 minutes. Mix in tomato puree and cream (soup will be very thick). Add enough stock to thin to desire consistency. Cook until heated through, stirring frequently. Cover and refrigerate. Rewarm before continuing. Preheat broiler. Ladle soup into 1 1/2 C ovenproof soup crocks. Top each with 2 croutons. Top with mozzarella and provolone. Broil until soup bubbles and cheese melts, watching carefully, about 1 minute. Serve hot.

TOMATO BISQUE WITH GARLIC CROUTONS

Steps:

• For the Tomato Bisque: In a large soup pot melt bacon fat, add onions and celery. Cook onions and celery until translucent, do not brown. Add tomatoes, basil and cook for 2 minutes. Add tomato juice, V-8 juice, tomato paste, chicken stock and simmer 15 minutes. Add heavy cream and bring back to a boil. Turn off heat and add the tub of cheese. Add salt and pepper to taste.
• For the Garlic Croutons: In a large bowl, mix all ingredients together. Place the ingredients on a baking sheet and bake at 325°F until a golden brown, approximately 15 minutes.
• Final Presentation: Place soup in bowl, add croutons in soup and garnish with chives.