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Using Veggie Broth Concentrate
Looking for a soup to fall in love with? Look no further. This wholesome tomato bisque, featuring our veggie broth concentrate, is loaded with fresh vegetables and spices.
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
Butter or Olive Oil
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.
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.