Tomato Bisque: Cheesy Toasts and Balsamic Greens

🥘 Ingredients

• balsamic vinegar
  2 tbsp
• butter
  2 tbsp
• ciabatta bread
  2 unit
• crushed tomatoes
  28 oz
• garlic
  2 cloves
• gruyère cheese
  ½ cup
• mixed greens
  4 c
• olive oil
  3 tbsp
• pepper
  1 tsp
• pesto
  3 tbsp
• salt
  1 tsp
• sour cream
  2 tbsp
• sugar
  1 tbsp
• veggie stock concentrate
  1 tbsp
• water
  2½ cups
• yellow onion
  1 unit

🍳 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 unit, garlic: 2 cloves
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, ⏱️ 5 minutes . Season with salt and pepper . Add crushed tomatoes , veggie stock concentrate , and water . Bring to a boil and let bubble until reduced and thickened, ⏱️ 10 minutes .

   butter: 2 tbsp, olive oil: 3 tbsp, salt: 1 tsp, pepper: 1 tsp, crushed tomatoes: 28 oz, veggie stock concentrate: 1 tbsp, water: 2½ cups
3. 

   3

   While soup cooks, halve ciabatta bread and place cut-side up on a baking sheet . Drizzle with olive oil and sprinkle with gruyère cheese . Broil until cheese is melted and beginning to turn golden, ⏱️ 3 minutes .

   ciabatta bread: 2 unit, gruyère cheese: ½ cup
4. 

   4

   Remove soup from heat and let cool slightly. Stir in pesto , sour cream , and sugar (to taste). Season generously with salt and pepper.

   pesto: 3 tbsp, sour cream: 2 tbsp, sugar: 1 tbsp
5. 

   5

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

   mixed greens: 4 c, balsamic vinegar: 2 tbsp
6. 

   6

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