Tomato Bisque with Grilled Cheese Croutons

Warm up your family this fall with the best
creamy soup around!



Becky Low with Utah Dairy Farmers shares her
recipe for Tomato Bisque and Grilled Cheese
Croutons.
Tomato Bisque
4 cups chopped fresh tomatoes*
2 slices smokey bacon
1 medium onion, chopped
4 cloves minced garlic
1 stalk celery, chopped
1 carrot, chopped
1 teaspoon dried thyme flakes
2 cups chicken broth
1 can (6 oz) tomato paste with basil, garlic and oregano
salt and pepper, to taste
1 cup cream
fresh parsley
Grilled Cheese Croutons (see below)
Crumbled cheese of your choice (Feta, sharp Cheddar)


Peel and chop tomatoes; press tomatoes down in the cup to
create juice and get a full 4 cups measure; set aside.

Finely chop bacon (hint, partially freezing bacon will make
it easier to chop); stir fry in a Dutch oven or large
saucepan until crisp. Remove bacon and drain on paper
towel; set bacon aside.

Add chopped onions to bacon drippings and saute until
golden and caramelized. Add garlic and saute until
fragrant. Add chopped celery, carrot, tomatoes, thyme,
chicken broth and tomato paste. Bring to a boil, reduce
heat to simmer, cover and simmer 20-40 minutes or until
celery and carrots are tender (volume will reduce during
cooking). Season to taste with salt and pepper. Cool. Use
an immersion handheld blender and puree until smooth – or
work in batches and puree in blender. Whisk in cream. Serve
with Grilled Cheese Croutons and/or crumbled Feta cheese.
Garnish with reserved chopped bacon and snipped fresh
parsley.

Grilled Cheese Croutons


Make sandwich using two slices bread and cheese, butter
outside of bread. Heat panini grill or waffle iron; place
sandwich in grill /iron, close lid and press down; grill
until golden and cheese is melted. Cut into crouton size
bites.



Notes:
Warm and soothing bisque for cool fall evenings! Makes
about 7 cups, serves 4-6


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