Roasted Pepper and Tomato Bisque
with Sourdough Grilled Cheese
Roasted Pepper and Tomato Bisque with Sourdough Grilled Cheese
4
servings30
minutes1
hour20
minutesChef Derick recommends pairing his roasted pepper and tomato bisque with walnut and sage grilled cheese alongside Blend 24. The bright acidity in the bisque compliments the Sangiovese, while the richness of Fontina cheese amplifies the Cabernet Sauvignon in this Super Tuscan Blend.
Keep the screen of your device on
Ingredients
- Roasted Pepper and Tomato Bisque
3 lbs 3 concasse san marzano tomatoes, or canned
2 cups 2 roasted red bell peppers, diced
2 cups 2 carrots, diced
1 cup 1 celery, diced
3 cups 3 yellow onion, diced
3/4 cup 3/4 garlic, minced
1/2 cup 1/2 olive oil
2 1/2 cup 2 1/2 water
1 tsp 1 chili flake
1 cup 1 heavy cream
1 Tbsp 1 salt
- Grilled Cheese
8 slices 8 sourdough
12 slices 12 Fontina cheese
1/2 cup 1/2 toasted walnuts, chopped
24 24 leaves of sage
soft butter for outside of bread
Directions
- Roasted Pepper and Tomato Bisque
- In a heavy-bottomed pot, heat olive oil on medium-high heat
- Fry sage leaves for 1 minute, flipping halfway through
- Remove from oil and save for later
- Add carrots, celery, onion, and garlic to oil and sweat
- Add tomatoes, peppers, water, salt, and chili flakes to pot
- Cook on low heat for 1 hour
- Remove from heat
- Add cream and purée until smooth
- Adjust salt to your liking
- Grilled Cheese
- Per grilled cheese, you will add 3 slices of cheese, 2 walnuts, and 6 sage leaves between 2 slices of bread
- Heat a nonstick or cast-iron skillet over medium-low heat
- Add soft butter to the outside of each slice of bread
- Place the sandwich in the pan and cook until the bottom slice of bread is golden brown and crisp
- Flip and cook until the other slice of bread is golden brown and the cheese is melted
- Continue until all sandwiches are cooked
- Assembly
- Ladle roasted pepper and tomato bisque into 4 bowls
- Finish bisque with a drizzle of olive oil and fresh ground pepper
- Serve grilled alongside bisque with a glass of Blend 24
Did you make this recipe
Tag @bcellars on Instagram and hashtag it with
We're On Facebook!
Follow B Cellars on Facebook
Pairing Suggestions
Chef Derick recommends pairing his roasted pepper and tomato bisque with walnut and sage grilled cheese alongside Blend 24. The bright acidity in the bisque compliments the Sangiovese, while the richness of Fontina cheese amplifies the Cabernet Sauvignon in this Super Tuscan Blend.
Leave A Comment