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In a 5 qt.
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pot heat olive oil on medium heat, add diced red onions, saute for about 3 min.
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Add garlic and sundried tomatoes, saute for another 3 minutes.
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Control heat depending on your stove.
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Heat may be turned down to ensure the onions and garlic don't burn.
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Add diced tomatoes, tomato juice, basil, rice vinegar, & sugar.
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Stew on med/low heat for about 10 min.
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(Stir regularly)
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Julienne or chop fresh basil leafs.
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Add to pot and continue stewing for 10 more minutes (stir regularly).
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While tomatoes and seasonings are stewing begin to prep to make the grilled cheese croutons.
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Gather all of the recommended ingredients.
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** I will note that I find, the more dense the bread, the better crouton it makes.
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**
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Butter one side of each piece of bread.
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Turn the bread over so the unbuttered side is exposed.
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Add two slices of desired cheese to two pieces of the unbuttered side ( you can use shredded cheese, I find that sliced cheese is easier to maintain).
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Take the other two slices of bread (one of each) place the unbuttered side on top of the two pieces that have cheese already on them.
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This should expose the butter on the outsides of each of the bread slices.
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Go back to the stew and add heavy cream.
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Chop 2/3 of the cream cheese block into chunks (this helps the cream cheese to melt faster) add to the pot.
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Simmer until the cream cheese has melted.
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Approx.
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5-7 min.
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Stir in the meantime.
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***I will note: the better quality cream cheese the better consultancy you will have!
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Generic/cheap brands tend to separate faster.
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I will also mention, if you feel the bisque is too thick for your liking you can always add more tomato juice.
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This will thin out the consistency making more of a soup.
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Once cream cheese chunks have melted, use a hand blender to puree ingredients.
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Do this until all of the tomato chunks have liquified.
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This will also help if any cream cheese did not fully melt.
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Keep on low heat until ready to serve.
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Heat a saute pan on medium/low heat for a couple of minutes.
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After the pan is hot, add buttered cheese sandwiches.
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You may need to turn heat down to low depending on your stove.
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Watch for the bread to get golden brown and still slowly melt the cheese in the middle.
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After one side is golden brown and crisp, flip sandwiches over to cook the other side.
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Watch carefully for the other side to get golden and crispy as well.
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Once both sides are crisp, move to a side plate.
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Take your newly grilled cheese and cut them into cubes.
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Julienne/Cut more fresh basil.
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Serve the Tomato Bisque into desired bowl.
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Add grilled cheese cubes (croutons) on top of the bisque.
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Drizzle a bit of olive oil and balsamic vinegar.
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Top off with fresh basil and serve!
