Roasted Tomato Bisque with Grilled Cheese Skewers

Roasted Tomato Bisque with Grilled Cheese Skewers

This perfectly roasted rainy day combo will be a sure hit in your household. Use any combination of cheese and dip your grilled cheese bites into the bisque for the ultimate flavour experience.

  • Ingredients

    Soup:

    4.5 lbs ripe field tomatoes, quartered (2 kg)

    1 head garlic, peeled (1)

    ¼ cup canola oil, divided (60 mL)

    3 medium onions, diced (3)

    8 sprigs fresh thyme (8)

    1 tsp dried oregano (5 mL)

    ½ tsp salt (2 mL)

    ¼ tsp pepper (1 mL)

    4 cups no-salt added vegetable broth (1L)

    3 cups fresh basil (750 mL)

    2 Tbsp tomato paste (30 mL)

    1 Tbsp maple syrup (15 mL)

    1/3 cup 18% table cream (75 mL)

    Grilled Cheese Skewers:

    4 slices of light rye (4)

    1/2 cup of shredded cheese - cheddar or gruyere (125 mL)

    2 tsp Dijon mustard (10 mL)

    1 Tbsp canola oil (15 mL)

  • Directions

    Soup:

    1. Preheat oven to 400°F (200°C).
    2. On a parchment-lined baking sheet, place tomato wedges and garlic and toss with 2 Tbsp (30 mL) canola oil. Cook for 45 minutes or until tomatoes are slightly caramelized.
    3. In a large Dutch oven over medium-high heat, add 2 Tbsp (30 mL) canola oil. Once oil is hot add onion and sauté for 3-4 minutes, until onions begin to brown. Add thyme, oregano, salt and pepper and cook for another 1-2 minutes. Add in roasted tomatoes and garlic, vegetable broth, tomato paste and basil.  Stir to combine.
    4. Bring to a boil, and  reduce to simmer, uncovered for 35-40 minutes.
    5. In batches, in a high-speed blender or with a hand-held immersion blender, puree the soup until smooth. Stir in maple syrup and cream. 

     Grilled Cheese Skewers:

    1. Brush one side of each piece of bread with canola oil. 
    2. In a large non-stick skillet on medium-high heat, add two pieces of bread, oil side down to the pan. Add ¼ cup of shredded cheese to each slice. Top with remaining slices of bread, oil side up. Reduce heat to medium. 
    3. Once cheese has begun to melt, flip sandwich. Grill for another 3-4 minutes, or until golden brown. Remove from heat, slice each sandwich diagonally into 4-6 triangles. Add ½ of sandwich to one bamboo skewer, repeat with other half. 
    4. Serve soup in a bowl with one grilled cheese skewer.

    Note: Add remaining soup to a large freezer bag and freeze up to one month. 

Nutritional Analysis

Serving Size
2 cups soup + 1/2 grilled cheese
Servings
4
Calories
308
Total Fat
15.2 g
Saturated Fat
4.7
Cholesterol
16 mg
Sodium
515 mg
Carbohydrates
35 g
Fiber
5.6 g
Sugars
15.6 g
Protein
10.1 g
Potassium
901 g