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Recipe

Tomato Bisque & Cheese Toasts

Article Image
Scott Phillips

Servings: two.

Ingredients

For the bisque:

  • 2 Tbs. olive oil
  • 1 small onion, diced
  • 1 clove garlic, minced
  • 3 hearty sprigs fresh thyme
  • 1 can (28 oz.) crushed tomatoes in purée
  • 1-1/2 cups low-salt chicken broth
  • 3 Tbs. honey
  • 1-1/2 tsp. coarse salt; more to taste
  • 1/4 tsp. finely ground black pepper; more to taste
  • 1/3 cup heavy cream
  • 2 Tbs. chopped fresh flat-leaf parsley (optional)

For the toasts:

  • 4 slices country bread, about 1/2 inch thick
  • 1 Tbs. Dijon mustard
  • 4 to 6 slices Gruyère
  • 1 Tbs. grated Parmesan

Nutritional Information

      Calories (kcal) : 950
      Fat Calories (kcal): 460
      Fat (g): 51
      Saturated Fat (g): 23
      Polyunsaturated Fat (g): 3
      Monounsaturated Fat (g): 21
      Cholesterol (mg): 120
      Sodium (mg): 2820
      Carbohydrates (g): 100
      Fiber (g): 13
      Protein (g): 35

Preparation

  • In a medium pot, heat the oil. Add the onion and cook over medium heat, stirring frequently, until tender and lightly browned on the edges, about 7 min. Add the garlic and thyme; stir until fragrant, about 1 min. Add the tomatoes, broth, honey, salt, and pepper. Bring to a boil over high heat. Reduce the heat and simmer, stirring frequently, until reduced by a quarter and thickened, about 15 min. Using a stand or immersion blender, purée about half the soup; it will be still be chunky and thick. Return it to the pot and stir in the cream. Heat gently and adjust the seasonings. Ladle into bowls, sprinkle with the parsley if using, and serve immediately.

  • Arrange an oven rack to the highest rung and heat the broiler on high. Line a baking sheet with foil. Put the bread on the foil and toast each side until golden brown. Spread the mustard evenly on one side of each toast, cover with the Gruyère, and sprinkle with the Parmesan. Slide the toasts back under the broiler and cook until bubbling and lightly browned on top, about 2 min. Cut each toast in half and serve immediately with the soup.

Reviews

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Reviews

  • grlup | 04/10/2016

    Hands down my favorite tomato soup! Easy to make too!

  • KClarke861 | 08/02/2012

    Simple recipe for an awesome soup! I replaced the can tomatoes for fresh garden tomatoes that I blanched and removed skin. I made 4X the recipe and froze for later. I'm looking forward to eating this soup throughout the winter. Yummy!

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