Friday, May 7, 2010

CREAMY TOMATO BISQUE WITH GRILLED CHEESE CROUTONS Share Tags: appetizer So - when you are thinking Dynamic Duos - you have Batman and Robin, the moon and the stars, Thelma and Louise and.....Grilled Cheese and Tomato Soup. With any dynamic duo - you think of one you think of the other. What about adding a twist! Check out these incredible grilled cheese croutons and the most delicous creamy bisque ever - thanks to your friend and mine, Philadelphia Cream Cheese! Prep time: 10 minutes | Cook time: 30 minutes | Total time: 40 minutes | Servings: 8 4 cup(s) of chicken or vegetable broth
8 ounce(s) of Philadelphia Cream Cheese
2 10 1/2 oz cans condensed tomato soup
15 ounce(s) of can petite diced tomatoes, undrained
15 ounce(s) of can Italian seasoned tomatoes, undrained
1 cup(s) of half and half or milk
1 tbsp. of fresh or dried basil for garnish
8 slices buttered bread
4 slices (or more) Kraft cheese singles
1/4 cup(s) of grated parmesan, romano or asiago cheese
Preheat oven to 350.
Prepare 4 grilled cheese sandwiches using buttered bread and Kraft cheese singles. Remove to cooling rack.
In medium stockpot, bring broth to a boil. Reduce heat and add softened cream cheese and tomato soup, stirring constantly until cream cheese is melted and blended.
Add canned tomatoes and half and half. Stir and heat through before serving.
While soup is heating through, place grilled cheese sandwiches on cutting board and using sharp knife or pizza cutter, cut into bite sized croutons or 1 inch wide
Place croutons and/or dipping sticks on baking sheet and top with grated parmesan, romano or asiago cheese.
Bake 10 to 15 minutes or until crispy. Remove from oven.
Ladle soup into serving bowls or mugs, garnish with grilled cheese croutons or dipping sticks and a sprinkle of fresh or dried basil. Serve hot!
Note: Be sure that cream cheese is softened and stirred before adding to hot broth to ensure smooth consistency.