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Tomato Bisque with Grilled Pesto and Provolone Croutons

Tomato Bisque with Grilled Pesto and Provolone Croutons

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.

Tomato Bisque with Grilled Pesto and Provolone Croutons

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!

Karista

Tomato Bisque with Grilled Pesto and Provolone Croutons

Serving Size: 4-6

Tomato Bisque with Grilled Pesto and Provolone Croutons

Ingredients

    For the soup
  • 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
    For the croutons
  • 2-3 tablespoons butter
  • 8 slices thick white or sourdough bread
  • ¼-1/3 cup basil pesto
  • 4-8 slices provolone or smoked provolone

Instructions

For the soup
  • Heat the ghee or olive oil in a soup pot over medium heat. When the ghee/oil is hot, add the diced onions and celery and saute until the vegetables are soft, about five minutes. Then stir in the garlic, smoked paprika, dried oregano and pinch of crushed red pepper flakes. Saute for one minute longer.
  • Then stir in the vegetable broth and crushed tomatoes. Bring the soup to a simmer and then stir in the rice. Cover and simmer the soup on low for about 20-25 minutes or until the rice is soft.
  • Once the rice is soft, puree the soup with an immersion blender or place the soup in a blender and puree. If using a blender, let the soup cool just a bit before adding it to the blender.
  • Once the soup has been pureed, place the soup pot back over low heat and stir in the teaspoon of sugar and red wine vinegar. Then season to taste with salt and pepper.
  • Last, take the soup off the heat and stir in the heavy cream. If you feel the soup is too thick it can be thinned with a little vegetable broth.
  • Serve with Grilled Pesto and Provolone Croutons.
  • For the croutons
  • Spread butter on the outside of each slice of bread. Spread pesto on the inside of each slice of bread. Place a slice or two of provolone on four slices of bread. Top with the pesto smeared bread and then place the sandwiches in the skillet and brown on both sides.
  • Let the sandwiches cool for about 5 minutes before cutting them into small squares like croutons. I like to skewer two or three croutons and then serve them with my soup.
  • Notes

    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

    Recipe Management Powered by Zip Recipes Plugin
    http://karistaskitchen.com/2018/01/10/tomato-bisque-with-grilled-pesto-and-provolone-croutons/

    Karista's Kitchen Kid Friendly Life Around My Table Soup vegetarian

    Classic Tomato Soup with Grilled Cheese Croutons

    Classic Tomato Soup with Grilled Cheese Croutons // Karista's Kitchen

    Can you believe I never liked tomato soup when I was a kid? I mean, really, who doesn’t love tomato soup and grilled cheese sandwiches? Well, I didn’t.

    I’m not sure why I didn’t like tomato soup; honestly I didn’t like any kind of soup.  My mom prepared all sorts of crazy grilled cheese sandwiches just to get me to eat soup. Which I ate. That is, I ate the grilled cheese sandwiches and usually left a nearly full bowl of soup at the table.

    However, somewhere along the years and with a more developed palate, I became obsessed with tomato soup.  So much that I serve tomato soup often in my kitchen and today, both my daughters love a bowl of tomato soup, tomato bisque, or just a chunky tomato stew.

    For me, it was the creamy texture of tomato bisque that first caught my attention.  I was working in Boston and there was a little Italian deli down the street from where I worked that served the most lush, creamy and cheesy soup.  In a word, it was divine.  The highly entertaining and charismatic deli owner, Giovanni, served it with crusty Italian bread and butter which paired perfectly with the creamy tomato concoction.

    I walked to that deli every day for my beloved tomato bisque, when finally, I realized I was developing a bit of an allergy to tomatoes.  I seriously had to back off the soup for a while. Thankfully at that time, spring was making an appearance and my soup days would hopefully be limited with the warmer weather.

    Of course, I continue to eat tomato soup – just not every day. I enjoy it the most when the weather is cool and rainy outdoors and when the soup is paired with my friend, Sheri’s, version of grilled cheese with apple butter.  For me, its food heaven.

    Classic Tomato Soup with Grilled Cheese Croutons // Karista's Kitchen

    When my client asked for a classic tomato soup recipe for a retro food article, I was thrilled.  I knew I wanted to include grilled cheese somehow, so I made little mini’s and called them grilled cheese croutons.  However, there are times when I really want a hearty grilled cheese and apple butter sandwich with my tomato soup, so feel free to indulge.

    This is totally off topic but notice the sweet table-cloth printed with apricots? Yep, it’s my mom’s tablecloth from the 1950’s and it was so perfect for this shoot.  😉

    Wishing you warm and cozy days all curled up with this Classic Tomato Soup and Grilled Cheese Croutons!

    Loads of Love,

    Karista

    Classic Tomato Soup with Grilled Cheese Croutons

    Serving Size: 4

    Ingredients

    • 2 tablespoons ghee or extra virgin olive oil
    • 1 onion, finely diced
    • 1 clove garlic, minced
    • 1 28-32 ounce can of crushed tomatoes
    • ½ teaspoon dried basil
    • Pinch of crushed red pepper flakes
    • 1 ¼ cup vegetable broth
    • 1 tablespoon sugar
    • Salt and pepper to taste
    • ¼ cup heavy cream
    • 8 slices good quality white bread
    • 1-2 tablespoons of butter
    • 4 slices cheddar cheese

    Instructions

  • In a large pot over medium heat, add the ghee or olive oil and onions. Sauté the onions until wilted and then add the garlic and cook one minute longer.
  • Stir in the crushed tomatoes, dried basil, pinch of crushed red pepper, vegetable broth and sugar. Bring to a slow boil and then turn the heat down to a simmer. Cook for about 15 minutes.
  • While the soup is cooking, prepare the croutons. Pre-heat the oven to broil. Butter one side of each slice of bread and place them buttered side down on a baking sheet. Add the cheese slices to the bread and then top with the remaining bread buttered side up. Place the baking sheet under the broiler and toast. Flip the sandwiches and toast the other side.
  • Remove them from the oven and let them cool. Slice them into small square croutons.
  • When the soup is done either transfer to a blender and blend until smooth or using an emersion blender, blend the soup until smooth. Season to taste with salt and pepper and then stir in the heavy cream.
  • Serve the warm soup in bowls topped with the grilled cheese croutons.
  • Notes

    This recipe first appeared in Home By Design Magazine Fall 2016

    Recipe Management Powered by Zip Recipes Plugin
    http://karistaskitchen.com/2016/11/10/classic-tomato-soup-with-grilled-cheese-croutons/