Tomato Rosemary Truffle Bisque-with grilled Gouda cheese sandwiches and scallions.
Updated: Apr 7, 2022
When I was a child, my mother would make tomato soup by opening a can of Campbell's Creamy Tomato Soup and adding her special magic seasoning to make it taste more homemade. She was a full time career woman raising 2 kids and had very little time to make things from scratch. But, her grilled cheese sandwiches were the best. She never used the cheeses I did in this recipe, but she always bought organic Muenster cheese at one of the first organic grocery stores in Los Angeles call Lindberg Nutrition. The entire store was pink! She used whole grain bread for hers. I've stepped hers a little bit here giving it the gourmet touch.
Makes 2 quarts- 1 cup per serving Ingredients- · ½ stick Rosemary Truffle Butter (recipe in butter section · 1 red onion, chopped · 1 cup celery, chopped · 1½ cup chopped carrots (I love the pink ones for this if you can find them) · 1 box Pomi brand crushed tomatoes · 5 red and yellow heirloom tomatoes, cut in quarters · 3-4 cups vegetable or chicken stock (just enough to cover the ingredients) · ¾ cup heavy cream or plain unsweetened coconut milk or oat milk · Pink salt and pepper to taste Directions- In an 8 quart saucepan, melt ½ the butter and add the onion, celery, carrots, and sweat for about 2 minutes. Add the Pomi and heirloom tomatoes. Cook another 2 minutes. Add vegetable or chicken stock. Cook for 20 minutes and add the cream or plant based cream of your choice. Cook another 10 minutes and puree with an inverted hand blender or let it cool and puree in a blender. Season to taste with pink salt and pepper. Make the grilled cheese sandwiches. While making the sandwiches, keep the soup warm over low heat.
Grilled Cheese Sandwiches 4 servings
Ingredients- · 4 slices organic sourdough sliced bread · 2 tablespoons avocado oil · Pink salt and black pepper to taste · 2 cups grated Gouda Cheese, or for vegans, use a good vegan melting cheese
Directions- Assemble the sandwiches by putting a moderate to heavy amount of cheese on a piece of sourdough. Top with the other slice. Repeat the same for the remaining bread. Heat the oil on medium heat and add a sandwich. Cook until deep golden brown, carefully turning it over. Remove when the other side is golden brown and repeat the same for the other sandwich. Cut in half. Lightly season the cooked sandwiches with pink salt and black pepper to taste, if desired.
Scallions, sliced thinly
Top the soup with leftover Gouda