Soups
Tomato Bisque with Vermont Cheddar Grilled Cheese Sandwich
Sbragia Family Vineyards
9990 Dry Creek Road
Geyserville, CA 95441
sbragia.com
- RECIPE YEAR: 2014
- RECIPE BY: Kathie King, K King Catering
- YIELD: Serves 4
- PAIRS WELL WITH: 2012 La Promessa Zinfandel
To honor our Italian-American heritage, we're featuring a true classic by close friend Kathie King. Our Tomato Bisque with Vermont Cheddar Grilled Cheese Sandwich was designed to complement our estate Zinfandels. The warm palate of local tomatoes and fresh Italian herbs pairs perfectly with the creamy melted cheese and toasted bread. Buon appetito!
Ingredients:
- 1/4 cup olive oil
- 2 small onions, diced
- 6 garlic cloves, minced
- 6 large fresh thyme sprigs
- 2 cans (each 28 ounces) crushed tomatoes in puree
- 3 cups low-sodium chicken broth
- 6 tablespoons honey
- 3 teaspoons kosher salt, plus more, to taste
- 1/2 teaspoon freshly ground pepper, plus more, to taste
- 2/3 cup heavy cream (optional)
- 1/4 cup chopped fresh flat-leaf parsley (optional)
- Sliced bread of your choice
- Unsalted butter as needed
- Sliced Vermont cheddar cheese
Directions:
In a pot over medium heat, warm the olive oil. Add the onions and cook, stirring frequently, until tender and lightly browned on the edges, about 7 minutes. Add the garlic and thyme and stir until fragrant, about 1 minute. Add the tomatoes, broth, honey, salt and pepper, increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer, stirring frequently, until thickened and reduced by about one-fourth, about 15 minutes. Using an immersion blender, puree the soup until smooth. If desired, puree only half of the soup mixture so it will be slightly chunky and thick. Alternatively, puree the soup in a stand blender. Return the soup to the pot, stir in the cream and reheat gently. Taste and adjust the seasonings. Spread one side of the bread slices with butter. Turn half of the slices over and top with cheese slices. Cover each with another bread slice, buttered side up. In a nonstick fry pan over medium heat, cook the sandwiches, turning once, until toasted and golden brown on both sides. Serve alongside the tomato soup.
