Grilled Cheese & Tomato Bisque Recipe
Grilled cheese and tomato bisque blends rich flavors and great textures into a meal that everyone can enjoy. Learn to prepare a nice grilled cheese and tomato bisque recipe with help from a professionally-trained chef and culinary instructor in this free video clip.
Promoted By Zergnet
My name's Chef Egg with Cooking With Egg TV out of Baltimore, Maryland and I'm going to teach you how to make tomato bisque with grilled cheese. Now to make our tomato bisque we're going to start off by sauteing three tablespoons of olive oil, with a cup of celery a cup of carrots and a cup of chopped onion and we're going to throw a couple of garlic cloves in there. We saute that up and then we're going to add some Italian spices, two bay leafs, and simmer that with 28 ounces of canned tomatoes and one quart of chicken or vegetable stock. We're going to cook that down a little bit and then we're going to adjust the seasoning with a tablespoon of sugar and a tablespoon of balsamic vinegar, expand the flavor spectrum. And we're going to blend that up with our hand blender and we finish it off with a cup of heavy cream. While that's cooking we are going to make our Italian grilled cheese. We're going to start out with two hearty slices of sour dough bread, and top those off with about three tablespoons of freshly grated mozzarella, freshly grated Parmesan cheese, and about two tablespoons if Pecorino Romano. We're going to top that off with a little fresh chopped basil and saute that in the pan with two tablespoons of olive oil. We're going to start out with a little bit of olive oil in our pot, and our pot's on medium heat right now. All good soups, stocks and sauces start out with a mirepoix which is celery, carrots and onions. These vegetables when they cook down are also going to give our soup and really great body, make it nice and smooth when we blend it up. We're going to saute these vegetables for about five minutes to bring the natural sugars out and increase the flavor for our soup. So we let this cook for a couple of minutes and we're going to add our garlic. Now the reason we didn't add our garlic in the beginning is because we don't want to burn it. So the vegetables are browned and they look and smell awesome. So now we're going to add out canned tomatoes, and our chicken stock. Give this a nice stir and now we're going to add two bay leafs, give it some herbal flavor, and a big healthy pinch of dried Italian herbs. We're going to give this a stir and let this simmer for twenty minutes. And now it's time to make the world's best Italian grilled cheese. So we're going to start out with two pieces of sour dough bread, we're going to put a little mozzarella cheese on there, you put a little Parmesan cheese on there and Pecorino Romano. So three Italian cheeses, great. Now we're going to put a little fresh cracked pepper on there, and some basil leaves. Now we're going to top this second piece of bread and we're going saute it in a pan with a little bit of olive oil. We've got our pan on medium heat, put a little olive oil in the pan. So once this oil starts to smoke up which it's doing right now, we can take our sandwich and put it right in the pan. And you can hear that sizzle. We're going to brown this on one side for about three minutes, turn that over, brown it on the other side and we'll be good to go. So our grilled cheese is golden brown on both sides. It takes about three to five minutes on both sides. So we're going to turn off the heat and set it to one side, while we finish off our soup. Open the lid away from you, let that steam roll out, away from your face. And this looks and smells absolutely phenomenal. First we've got to take our bay leafs and they've done all the work that they can do and a great herbal flavor to our soup and then we're going to take our hand blender and blend this until it's smooth. All right. This looks phenomenal. Now it's time to season this. So what we're going to do first is add a little bit of salt and a little bit of fresh cracked pepper. But we're not going to stop there. We're going to expand the flavor of the tomato and to do that we're going to take a little bit of balsamic vinegar, just about a tablespoon and a tablespoon of white sugar and we're going to add some more of these dried herbs to it, giving a fresh herbal flavor. And finish it off with a cup of heavy cream. And that's going to make it thick, rich and delicious. Give this a stir, so we're going to let this cook for about five more minutes, let all the flavors meld together and then we're going to taste it again for seasoning and serve it up. It's awesome. Mm. That's really great. Give it a little more of fresh cracked pepper, and we're going to finish it off with a little bit of freshly chopped basil. So throw a handful of that in there, stir it up and we're ready to plate this beautiful bisque. We've got a golden brown grilled cheese over here. So let's take this and cut it on a bias and look how beautiful that looks. You can see the basil and the cheese in there. So pop that right there. Beautiful. That looks awesome. Pop that right there and we're going to garnish it with a some freshly grated Parmesan cheese and a little fresh cracked pepper. That looks phenomenal. I'm Chef Egg and that's how you make homemade tomato bisque with grilled cheese.