TRUFFLED BRIOCHE GRILLED CHEESE WITH TOMATO BISQUE
Steps:
- For the bisque: In a large pot over medium heat, add the butter, garlic and onions. Cook until the vegetables begin to sweat, stirring constantly to avoid burning, about 5 minutes.
- Add the rice and stir to coat with butter. Add the tomatoes and vegetable stock and bring to a boil. Turn the temperature down to low and let simmer until the rice is tender, 20 to 25 minutes. Remove from the heat.
- Working in four separate batches, add 3 cups of the tomato mixture and 1 cup cream to a blender and blend to until smooth. Season with salt and pepper.
- For the grilled cheese: Butter the brioche slices and place, buttered-side down, in a large saute pan over medium heat. Top each with a slice of American cheese. Mix the Gruyere, provolone and Swiss together, and then evenly distribute over the American cheese. Drizzle with the truffle oil. Cook until the buttered side of the bread is toasted and golden brown. Sandwich the bread together and serve with the bisque.
GRILLED TOMATOES
Perfect, easy, and yummy!
Provided by Lynne2478
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 16
Number Of Ingredients 4
Steps:
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Drizzle the olive oil over the cut sides of the tomatoes, and sprinkle with garlic, salt, and black pepper.
- Place tomatoes, cut sides up, onto the preheated grill, and grill until the tomatoes start to sizzle and show blackened grill marks, about 4 minutes. Flip the tomatoes over and grill until the garlic turns golden brown, about 3 more minutes.
Nutrition Facts : Calories 21.3 calories, Carbohydrate 3 g, Fat 1 g, Fiber 0.9 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 149.1 mg, Sugar 1.9 g
ROASTED TOMATO BISQUE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- In a mixing bowl, combine the drained whole tomatoes, olive oil, light brown sugar, carrots and shallots, and toss to coat. Season the vegetables with salt and pepper. Place the vegetables on a silicone or parchment-lined baking sheet and roast until caramelized, about 30 minutes.
- Heat a soup pot over medium heat. Add the butter and cook until foaming. Add the crushed red pepper and garlic and saute for 1 minute. Add the tomato paste and cook for 1 to 2 minutes. Then add the sherry. Cook until all the liquid has evaporated and the alcohol has cooked off, 1 to 2 minutes. Add the roasted vegetables, crushed tomatoes and 1 cup chicken stock. Season with salt and pepper and bring to a simmer. Let simmer for 15 minutes.
- Add the heavy cream and, using an immersion blender, puree the soup until uniform in texture. Add more chicken stock to adjust the consistency to how you like it.
GRILLED YELLOW TOMATO BISQUE
A rich tomato bisque - which makes a nice change from salsa and pasta sauce with an overabundant tomato garden. I used the recommended mint, and thought basil might be a more appropriate herb. This recipe could really work with any color ripe tomato - but the yellow/orange tomatoes make a really pretty soup. I used 2 cups of stock because I like thicker soups - use 3 if you prefer it thinner. From Fine Cooking.
Provided by Random Rachel
Categories European
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Grill the tomatoes until the skins crack and the tomatoes soften, about 10 minutes. OR place them on a lightly oiled baking sheet and bake at 450* F for 12 minutes. Allow tomatoes to cool enough to handle, core them, and coarsely chop them.
- While the tomatoes are cooling heat the olive oil in a large soup pot over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 7 minutes. Stir in the chopped tomatoes, chicken broth, and sugar. Increase the heat, bring to a boil, turn the heat to medium, and simmer until the soup is reduced by one quarter, about 20 minutes. Let cool for 10 minutes.
- Use an immersion blender to puree the bisque. The recipe suggests straining, but I found that mine didn't need it. Turn off the heat and stir in the heavy cream. Taste and season with salt and pepper. To serve, ladle the soup into bowls and garnish with the chopped mint or basil. Serve with crusty buttered french bread.
Nutrition Facts : Calories 335.8, Fat 27.3, SaturatedFat 14.5, Cholesterol 81.5, Sodium 496.3, Carbohydrate 18.9, Fiber 3.8, Sugar 2.6, Protein 8.3
SPICY TOMATO BISQUE WITH GRILLED BRIE TOAST
Nothing's more comforting than grilled cheese and tomato soup. This is a gussied-up version, with grilled Brie cheese sandwiches and spiced tomato bisque with basil. As the soup soaks into the sandwich, break into pieces with your spoon and ladle up with the soup.
Provided by amanda1432
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven or a toaster oven to 400 degrees F (200 degrees C). Spread the Brie cheese onto two slices of bread, and top with remaining slices. Place on a baking sheet and toast in the oven for about 8 minutes, turning once halfway through. Cut in half, and set aside.
- In a saucepan over medium heat, stir together the tomato puree, red pepper flakes, black pepper, basil, and sugar. Bring to a simmer, and cook for 10 minutes.
- Whisk in the cream cheese until well blended, then stir in the milk. Heat through without bringing to a boil. Stir in the fresh basil, and remove from the heat.
- To serve, place each sandwich half into a separate bowl. Ladle soup over each one into the bowl. Serve immediately.
Nutrition Facts : Calories 362.5 calories, Carbohydrate 35.5 g, Cholesterol 60.8 mg, Fat 19.6 g, Fiber 5.8 g, Protein 14.6 g, SaturatedFat 11.6 g, Sodium 1262 mg, Sugar 12.2 g
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