Creamy Tomato Bisque with Smoked Gouda Grilled Cheese
Inspired by: Food Wishes
Ingredients:
Olive Oil
1/2 Cup Celery
1 Large Onion diced
3 Garlic Cloves
28 oz of Canned Tomato (If using home canned tomato increase sugar)
Or 3 1/2 Cups crushed tomato(Recommended: San Marzano)
1 Quart Chicken Broth in addition we added 1 Quart of home canned tomato Juice and increased ingredients
1/2 Cup Heavy Cream
3 tbsp Long Grain Rice*
2 tbsp Sugar
Salt and Pepper to taste
Optional:
Basil
Cayenne Pepper
Paprika
*using rice brings the silky consistency to the soup without having to make a thick rue with flour or add any additional starches.
White Sandwich Bread
Butter
Shredded Smoked Gouda (Boars Head)
Shredded White American (Boars Head)
Special Equipment:
Immersion Blender (Subsitute: Regular Blender)
Electric Griddle ( Subsistute: Frying Pan)
In a large pot or dutch oven heat olive oil. When ready, saute diced onion, celery, and crushed garlic. Once soft, add chicken broth and/or tomato juice, crushed tomatoes and bring to a simmer on high. Add salt, pepper, sugar, cayenne and paprika if using, to taste. Once simmering on high, reduce heat to maintain a low steady simmer. Add rice and simmer for 35-45 minuets stirring occasionally or until rice is soft. At this point, taste to season with salt, pepper, and any additional sugar needed. It is important to taste as you are cooking and adjust seasoning as you go.Because we used the home canned tomatoes the salt and acidity where high and we ended up using several tablespoons of sugar to cut down on the acid.
When rice and vegetables are soft, turn down to low and blend soup in pot with your immersion blender until smooth and silky. If using a blender, allow to cool and gently pour the soup into your regular blender.
At this point, we chose to strain our soup through a fine mesh strainer to remove the additional pulp and skins left behind. We liked this better and felt it was worth the additional step to make an extra smooth and creamy dish. However, this step can be skipped.
Once blended and strained, return to low heat and add heavy cream. Stir until completed combined and taste to adjust any salt or additional sugar needed.
Sammachies:
Heat griddle or pan with melted butter. Shred cheese and make sandwhiches. Grill until melted and brown on the outside. The benefit of using shredded cheese instead of slices, the cheese melts faster and gives you a creamy consistency throughout the sandwich.
Cooking Notes:
If the soup tastes to acidic continue to add cream and sugar on low heat until it reaches your desired taste.
Using fresh tomatoes will require you to either roast or boil and remove skin and seeds. Using high quality canned tomatoes like home canned tomatoes or the San Marzano tomatoes will most likely work better.
To add an additional flavor dimension to your soup, roast the canned tomatoes and vegetables in the oven first with olive oil, salt and garlic for 20 minuets before starting your soup.
This soup can be frozen before adding in the cream.
