Tomato Rosemary Truffle Bisque
Tomato Rosemary Truffle Bisque
With grilled Gouda cheese sandwiches and scallions This soup is nothing short of comfort food. When I was sick as a kid, mom would make this for me, except for the grilled cheese sandwich, she used Muenster cheese.
Ingredients
Makes 2 quarts
- 2 Tbsp Rosemary Truffle Butter (recipe in butter section
- 1 red onion, chopped
- 1 cup celery, chopped
- 1 1⁄2 cup chopped carrots (I love the pink ones or this if you can find them)
- 1 (26 oz.) box Pomi brand crushed tomatoes
- 5 medium yellow heirloom tomatoes, cut in quarters
- 3-4 cups vegetable or chicken stock (just enough to cover the ingredients)
- 3⁄4 cup heavy cream, plain unsweetened coconut milk or oat milk
- Pink salt and black pepper, to taste
Grilled Cheese Sandwiches
- 8 slices sourdough sandwich bread, if you can get a high-quality bread or make your own loaf, please do!)
- 4 Tbsp avocado oil
- Pink salt and black pepper, to taste
- 2 cups grated Gouda Cheese, or for vegans, use a good vegan melting cheese, Vio Life is a very good brand
Instructions
- In an 8 qt. saucepan, melt 1 tablespoon Rosemary Truffle 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 then add the coconut cream or whatever cream you like. Cook another 10 minutes and puree with an inverted hand blender or let it cool and puree in a regular blender. Season to taste with pink salt and pepper. Make the grilled cheese sandwiches.
- Assemble the sandwiches by putting a moderate amount of cheese on a piece of sourdough. Top with the other slice. Repeat the same for the remaining bread. Heat 2tablespoons avocado oil in a large skillet on medium heat and add 2 sandwiches .Cook until golden brown, carefully turning it over.
- Remove when the other side is golden brown. Heat the remaining 2 tablespoons avocado oil and add other 2 sandwiches. Cooking the same way. Lightly season the cooked sandwiches with pink salt and pepper to taste, if desired and cut. To serve ,ladle the soup in a bowl and place the bowl on a large plate. Place cut sandwiches next to the soup, topping with leftover cheese.