Grilled cheese and tomato bisque: the ultimate comfort duo. Simple, cozy, and endlessly satisfying—it’s more than just a meal, it’s the taste of home. Let’s dive into this timeless classic and savor the flavors that feel like a warm hug on a chilly day!
Creamy Roasted Tomato Bisque
Ingredients:
5 large beefsteak tomatoes, whole
1 large red bell pepper, deseeded and quartered
2 medium carrots, peeled and cut into chunks
1 medium white onion, quartered
1 medium red onion, quartered
6 garlic cloves, peeled
3 tbsp extra virgin olive oil
1 tsp sea salt, plus more to taste
1/2 tsp freshly cracked black pepper, plus more to taste
4 cups chicken broth
1 pint heavy cream (2 cups)
Directions:
1. Preheat your oven to 425°F
2. Place the tomatoes, red bell pepper, carrots, white onion, red onion, and garlic cloves on the baking sheet. Drizzle with olive oil and sprinkle with sea salt and cracked black pepper. Toss to coat evenly.
3. Roast in the preheated oven for 45 minutes, or until the vegetables are tender and slightly caramelized, with a light char on the edges.
4. Transfer the roasted vegetables to a blender or food processor. Add 1 cup of chicken broth and blend until smooth.
5. Add the pureed soup to a pot. Stir in the chicken broth and cream. Bring to a gentle simmer, stirring occasionally. Simmer for 10–15 minutes to allow the flavors to meld.
Brioche Grilled Cheese:
Ingredients:
• 1 cup freshly grated sharp cheddar
• 2 tbsp Amish butter
• 4 thick slices of brioche bread (recipe linked)
Directions:
Take 4 thick slices of your freshly baked brioche and generously sprinkle freshly grated sharp cheddar on one slice.
2. Place a second slice of brioche on top, creating a cheesy brioche sandwich.
3. Melt 2 tbsp Amish butter in a cast iron skillet over medium heat.
4. Grill the brioche sandwich for 4-5 minutes on each side, until it’s golden brown and the cheese is melted.
5. Serve the Brioche Grilled Cheese alongside your Roasted Heirloom Tomato Soup for a deliciously nostalgic meal!
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