Tomato Bisque with Grilled Pesto and Provolone Croutons hit the comfort food spot this week.
I’ve been a bit under the weather so this silky bisque seemed to be a perfect recipe for my current state of being.
Am I the only one that is glad the holidays are over? I do love the holidays but by the end, I feel as if I’ve run short on energy. December was busy as I’m sure you can tell. I was hardly present on this blog!
Truthfully, I’m one of those people who doesn’t multi-task very well. I always thought I was a good multi-tasker until one day I decided to give up that rouse and acknowledge my need for perfection – which gets in the way of multi-tasking.
But you know, I’m sort of ok with that. Many years ago when my youngest daughter was standing in front of my desk, as I was typing away on my computer, and said to me “mom, mom, mom, I’m talking, look at me!”. Well if that didn’t stop me in my tracks.
It dawned on me that day that I was a terrible multi-tasker and my kiddos deserved my undivided attention. Since then I’ve tried to be present in each moment; and that even means when I’m not feeling well.
Which led me to posting this Tomato Bisque with Pesto and Provolone Croutons! If you don’t feel up to making those adorable croutons, just make the sandwich. It’ll all taste just as delicious and feels like one giant food hug.
Happiest of New Years and many more delicious wishes!
- 2 tablespoons ghee or extra virgin olive oil
- 1 red onion, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- ¾ teaspoon smoked paprika
- ¼ teaspoon dried oregano
- Pinch of crushed red pepper flakes
- 4 cups vegetable broth
- 1 28 ounce can crushed tomatoes
- 2 tablespoons white rice (jasmine or basmati)
- 1 teaspoon sugar
- 1 teaspoon red wine vinegar
- ½ cup heavy cream
- 2-3 tablespoons butter
- 8 slices thick white or sourdough bread
- ¼-1/3 cup basil pesto
- 4-8 slices provolone or smoked provolone
I adore these croutons prepared with sliced sourdough bread, but they can be prepared with traditional white bread or your favorite multi grain bread. On occasion, I’ll substitute sliced smoked provolone for the regular provolone - for a grown-up twist of flavor.
Recipe first published in Home by Design Magazine December 2017 Issue