You are looking for a sundried tomato bisque & grilled cheese croutons recipe that is unique? How to prepare it not too difficult. If wrong processing then the result is in fact tends to be unpleasant. Whereas the delicious sundried tomato bisque & grilled cheese croutons should had aroma and taste that could provoke everyone’s taste.

{ There are many little things that can affect the taste quality of sundried tomato bisque & grilled cheese croutons, start from the type of ingredients, then selection of fresh ingredients and good, until how to make and serv it. No need dizzy if want prepare sundried tomato bisque & grilled cheese croutons delicious as long as you know the trick and how to make this dish you can become treat special.

Ingredients and seasonings used for prepare

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

More Ways To Mix It Up! Garnish soup with fresh basil and shredded Parmesan cheese. sun dried tomato bisque casserole Sun-Dried Tomato Bisque Casserole Recipe directions In Dutch oven or large saucepan, brown ground beef with Onion Onion and Garlic Garlic over medium heat; drain and set aside in a bowl. Purée the soup using a blender/food processor/immersion blender until smooth. Allow the onions and celery to cook for a few minutes until they turn semi-translucent.

Steps to make Sundried Tomato Bisque & Grilled Cheese Croutons:

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!
12. Done and ready to serve!

Add the flour to the pan to make a roux. Heat the stock in another saucepan. Combine the drained whole tomatoes, olive oil, brown sugar, carrots and shallots in a large bowl and toss to coat. Spread the vegetables on the baking sheet and roast. Pour in the broth and tomatoes and bring to a boil while whisking constantly.

relatives or to be inspiration for you who want to do culinary business. Hope it’s useful and good luck!