Tomato Bisque with Grilled Cheese Sticks

• Produce

  • 1 tsp Basil, dried
  • 1/3 cup Carrot
  • 1 clove Garlic
  • 2/3 cup Onion
  • 1 28 oz can Tomatoes, whole
  • 1 tsp Tsp dried thyme

• Canned Goods

  • 8 oz Pacific chicken broth

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 4 slices Sourdough bread

• Dairy

  • 2 oz Cheddar cheese, sharp
  • 1/4 cup Gruyere
  • 4 tbsp Heavy cream

• Beer, Wine & Liquor

  • 1/2 tsp Sherry

• Other

  • 1½ tbsp Brummel & Brown, or other soft butter

Found on foodiegirlchicago.com

Description

Ingredients

• For the soup:
• 1 tbsp extra virgin olive oil
• ⅓ cup diced carrot (about 1 medium carrot)
• ⅔ cup diced onion
• 1 clove garlic, minced
• 1 tsp dried basil
• t tsp dried thyme
• 1 28 oz can whole tomatoes, un-drained
• 8oz Pacific chicken broth
• ½ tsp sherry
• 4 tbsp heavy cream or
• For the grilled cheese sticks:
• 1½ tbsp Brummel & Brown, or other soft butter
• 4 slices sourdough bread
• 2 ounces sharp cheddar cheese, thinly sliced
• ¼ cup shredded Gruyère

Directions

• Heat oil over medium-high heat in a medium dutch oven or sauce pan. Add carrot and sauté for 1 minute; add onion and sauté for an additional minute. Add garlic, basil and thyme; cook for 30 seconds or until fragrant.
• Add tomatoes, with the juice from the can, and chicken broth. Stir and bring to a boil. Cover and simmer for 30 minutes. Remove from heat and let cool slightly.
• Using an immersion blender, puree the soup until fairly smooth. Stir in sherry and heavy cream. Keep warm until ready to serve.
• Heat a medium non-stick skillet over medium heat.
• Butter one side of each slice of bread. Place two slices, butter side down, in hot skillet; top with sliced cheddar and shredded gruyere. Place additional slice of bread, buttered side up, on top.
• Cook for 4 minutes per side, or until crisp and golden brown. Remove from pan and let cool for 1-2 minutes.
• Using a serrated knife, slice each sandwich into sticks. Serve immediately with warm tomato bisque.