Spicy Tomato Bisque with Mini Grilled Cheese
Spicy Tomato Bisque with Mini Grilled Cheese
Ingredients
2 tablespoons chopped basil
8 thick slices of sharp cheddar cheese
3 tablespoons unsalted butter
16 slices of crispy French bread
Salt and pepper
Salt and pepper
1 teaspoon crushed red pepper
1 teaspoons chili powder
2 tablespoons heavy cream
1 14 1/2 ounce can of diced tomatoes, drained
2 cups low-sodium broth
1 tablespoon dill, chopped
2 tablespoons parsley, chopped
1 1/2 tablespoons flour
1 large leek, chopped
1/2 large bell pepper, chopped
1/2 rib of celery, chopped
1 medium carrot, chopped
1/2 medium onion, chopped
2 tablespoons unsalted butter
Step by step
To make the soup, heat the butter in a KitchenAid® saucepan or stock pot. Once butter is melted, add the onion, carrot, celery, bell pepper and leek. Add salt and pepper. Cook until vegetables are slightly softened, about 4 – 5 minutes. Stir in flour and heat another 1 – 2 minutes, stirring the flour into the vegetables.
Pour in the chicken both and diced tomatoes. Add in salt, pepper, chili powder and crushed red pepper. Bring the mixture to a boil and then reduce to low. Let simmer for about 6 – 7 minutes.
Remove from heat. Using a KitchenAid® 5-speed hand blender, star to blend the soup. Add in the cream and continue to blend until thick and smooth.
To make the grilled cheese, butter each side of each slice of bread. In a large skillet, add about 2 bread slices, butter side down, onto the pan. Add one thick slice of cheese per slice of bread and chopped basil. Top with another buttered slice. Cook for about 4 – 6 minutes on each side, or until golden brown and the cheese is melted.