From Wren: Since it’s finally summer, my taste buds are ready for summer food! Here’s one of our favorite soup recipes…perfect for a light summer meal!
My first foray into the world of Hello Fresh!
Super easy, quick and delicious! We took the picture of the finished product and ate it standing at the counter,,,it was that good. It came with organic greens for a balsamic salad (but we went straight to the good stuff and didn’t make)!
- 2 pkgs organic crushed Tomatoes (28 oz)
- 1 yellow Onion
- 2 cloves Garlic
- 1/2 oz fresh Basil
- 2 oz Sour Cream
- 4 oz shredded Cheddar cheese
- 1 pkg Vegetable stock concentrate
- 4 slices nutty Whole Wheat bread
- 2 tsp Sugar
- 1 tsp Olive Oil
- 2 T Butter
- Salt & Pepper
- 1 1/2 cups of water
Take the butter out of the fridge early so it comes to room temp. Mince the Onion. Mince the Garlic. Finely chop the Basil leaves, leaving a few unchopped for the garnish.
Heat 1 T butter in a large pot over medium heat. Add the onion and garlic stirring, for 5-6 minutes until soft and slightly carmelized, salt and pepper.
Add the crushed toatoes, stock concentrate, sugar and 1 1/2 cups of water to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes, season with salt & pepper.
Grilled cheese sandwiches: divide the cheese between the two slices of bread and top with remaining bread. Coat both sides of the sandwiches with butter. Heat a large skillet over low heat, add the sandwiches to the non-stick pan and cook for 3-4 minutes on each side until brown and crispy. Allow to cool and slice into quarters.
Remove the bisque from the heat, stir in chopped basil and sour cream. We used a hand held immersion blender to smooth out the bisque.
Garnish with basil leaves and a quarter of a sandwich. Dip and enjoy!
- 35 minutes
- Feeds 4 people (we froze half)!
This is a link and referral code if you are interested!
Disclaimer: Finch is an affiliate for Hello Fresh. If you click on the referral code, she will receive a discount…but it will cost you nothing extra. Thank you!