On this very cold March day, I decided to create a meal that isn’t very diet friendly: tomato basil bisque & grilled cheese with truffle butter. I’ll start planning for bikini season tomorrow.
After a first tasting, I decided I would share my recipes for all to enjoy. They are that good.
Spices needed: pepper, sea salt, garlic powder (or save yourself some time and just buy Camp Mix)
When you hit the grocery store, this is your list for the soup:
- 1 bunch of fresh basil
- 2 cans of 14oz organic diced tomatoes (or fresh tomatoes diced that would equal 28oz- if you have the time)
- 1 CAN (yes, can-not a jar) of organic tomato sauce
- either a block of parmesan cheese or a bag of fresh grated parmesan
- 1 container of organic chicken broth
- butter (I like the sea-salted)
- 1 small container of heavy cream (I went with Hood).
And for the sandwich:
- 1 block of cheese (I went with gouda, but you pick the kind you like best)
- truffle butter (most Whole Food-like grocery stores will carry this, if not, then find a nice truffle oil and we can melt down the butter and mix this in)
- bread (Listen, we NEVER have bread in the house, so you know this is a big deal. Anyway, I went with a gorgeous Tuscan Pane White)
- Optional ingredients I know my husband will request: tomato and/or any kind of meat.
As far as how much of what to add for the soup- I never follow recipes to a T. I always wing it for taste. Gordon Ramsey would be pleased. The only ingredients I actually “limited” before throwing into the crockpot were of the dairy and spice categories. I used 4 tbsp of butter and a good pour of the cream that probably amounted to 3/4 a cup. The parmesan cheese I did a healthy handful…and then added some more. As for the spices, just add to taste. It’s all up to you, really.
To cook soup: add ingredients to the crockpot and set on high for 3 hours. I went ahead and blended all the ingredients (to make it a more smooth consistency, but you can keep it chunky if you like) in my Ninja after about an hour, and then added it back to the crockpot to continue to simmer. Add fresh basil on top to garnish.
For the sandwich, I would start by truffle-buttering one side two slices of bread. I might even use the truffle butter to oil the pan. Hey- I love truffles and butter, don’t judge. I think by this point if you don’t know how to make a grilled cheese from here then I certainly would be delighted to help you: butter-side-down bread to pan, cheese (add as much as you like), bread-butter-side-up. Heat on medium. I would do 3 minutes and then flip, making sure the butter side is again down (but you keep checking to make sure it gets a nice brown, not black). My husband would have me add two slices of tomato with the cheese, but I go with the basics.
I suggest making more than one sandwich. Don’t worry, it will get eaten. Now serve, dip and enjoy.