Tomato Bisque

🥘 Ingredients

• balsamic vinegar
  2 tbsp
• butter
  2 tbsp
• ciabatta bread
  4 unit
• crushed tomatoes
  2 box
• garlic
  4 clove
• gruyere cheese
  1 c
• mixed greens
  6 oz
• olive oil
  4 tsp
• pepper
• pesto
  2 oz
• salt
• sour cream
  4 tbsp
• sugar
  4 tsp
• veggie stock concentrate
  1 unit
• yellow onion
  1

🍳 Cookware

• large pot
• baking sheet
• large bowl

1. 

   1

   Wash and dry all produce. Preheat broiler to high or oven to 500 degrees. Halve, peel, and very finely dice yellow onion . Mince or grate garlic .

   yellow onion: 1, garlic: 4 clove
2. 

   2

   Melt butter with a drizzle of olive oil in a large pot over medium-high heat. Add onion and garlic and cook until softened, about ⏱️ 5 minutes . Season with salt and pepper . Add crushed tomatoes , veggie stock concentrate , and 2 1/2 cups water. Bring to a boil and let bubble until reduced and thickened, about ⏱️ 10 minutes .

   butter: 2 tbsp, olive oil: 4 tsp, salt, pepper, crushed tomatoes: 2 box, veggie stock concentrate: 1 unit
3. 

   3

   While soup cooks, halve ciabatta bread and place cut-side up on baking sheet . Drizzle with olive oil and sprinkle with gruyere cheese . Broil until cheese is melted and beginning to turn golden, ⏱️ 4 minutes .

   ciabatta bread: 4 unit, gruyere cheese: 1 c
4. 

   4

   Remove soup from heat and let cool slightly. Stir in 2 tbsp pesto (we sent more), sour cream , and 2-4 tsp sugar to taste. Season generously with salt and pepper.

   pesto: 2 oz, sour cream: 4 tbsp, sugar: 4 tsp
5. 

   5

   Toss mixed greens in large bowl with balsamic vinegar and a large drizzle of olive oil. Season with salt and pepper.

   mixed greens: 6 oz, balsamic vinegar: 2 tbsp
6. 

   6

   Cut ciabatta into quarters. Divide soup between bowls and serve with salad on the side and toasts for dipping.