Tomato Bisque with Heart Shaped Grilled Cheese

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Ingredients

Tomato Bisque:
2 Tbsp. Olive Oil
½ C. Yellow Onion, chopped
3 Garlic Cloves, minced
2 28-oz. cans San Marzano Tomatoes with juices, chopped
2 tsp. Red Wine Vinegar
1 tsp. Dried Basil
½ tsp. Dried Oregano
¼ tsp. Thyme
¼ tsp. Rosemary
1 Bay Leaf
1 ½ Tbsp. Kitchen Accomplice Veggie Broth Concentrate or 3 Tbsp. Vegan Plant-Based No-Bone Broth Concentrate mixed with 3 C. hot water
½ C. Heavy Cream, more for garnish
Fresh Basil for garnish
Grilled Cheese Sandwiches:
8-12 Slices of Sourdough Bread
4-6 Slices Mozzarella
2 Roma Tomatoes, sliced
Fresh Basil
Butter or Olive Oil

Tomato Bisque:
Heat the oil in a large saucepan over medium heat. Sauté the onion and garlic until tender. Add the tomatoes, vinegar, dried herbs, bay leaf, and prepared Kitchen Accomplice Veggie Broth Concentrate or Vegan Plant-Based No-Bone Broth Concentrate. Cover, and simmer for about 25 minutes, until the liquid has reduced by ¼.
Remove the soup from heat and discard bay leaf.
Add the soup to a blender and puree until smooth. Alternatively, an immersion blender may be used.
Return the soup to a simmer to heat through. Remove from the heat and gradually stir in the heavy cream. Season with salt and pepper to taste.
Serve hot and garnish with basil.
Grilled Cheese Sandwiches:
Heat a large skillet or a griddle on medium-high heat.
Using a cookie cutter, cut bread and mozzarella slices into heart shapes.
Butter one side of each heart-shaped bread slice, or brush with olive oil.
Assemble the sandwiches with layers of mozzarella, basil and tomato slices.
Grill each sandwich for 2-3 minutes on each side, until the outsides are browned and the cheese begins to melt.

Filed in: All Using Bone Broth, Broth Concentrate, Featured Soups, Sandwich, Soup, Tomatoes, Using Broth Concentrate, Using Vegan Plant-Based No-Bone BrothLunch, Using Veggie Broth Concentrate, Vegan No-Bone Broth, Vegetable Broth, Vegetables, Veggie Broth Concentrate, Veggie VeggiesVeggie Broth