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Lifestyle
Tomato soup contains only stock, while bisque adds cream and a thickening agent. The cream gives a rich, silky texture that’s far better for dunking if you’re into that sort of thing.
Grilled cheese and tomato soup.
They go together like shrimp and grits, cornbread and beans, and biscuits and gravy.
And if you’re not in the mood for heavy Christmas feast leftovers, a crunchy grilled cheese and a warm soup hit the spot.
Let’s start with the grilled cheese.
Many people use butter or margarine to brown their bread but use mayonnaise instead because it gives better color and crunch. It won’t burn as quickly as butter because mayo has a higher smoke point (450 degrees F vs. 302-350 degrees F).
Most like to pair tomato soup with the notable sandwich, but a bisque adds elegance. Tomato soup contains only stock, while bisque adds cream and a thickening agent. The cream gives a rich, silky texture that’s far better for dunking if you’re into that sort of thing.
The recipes below take grilled cheese and tomato bisque to another level. Mixing a little Parmesan cheese with the mayo gives the sandwich a slightly salty, eggy taste that complements the gooey, melted cheese.
American cheese melts well and tastes great, but you can use whatever cheese you like. Some prefer cheddar, gouda, or a combination of cheeses. American keeps it simple.
You can fill your grilled cheese sandwich with bacon, tomato (e.g., a fried green tomato), meats, and more. This recipe calls for optional bacon and tomato.
The bisque adds a salty flavor with pancetta blended with a mirepoix, a combination of carrots, celery, and onion. Those using pancetta may not need to add as much salt to the dish.
Granted, there are a number of very good store-bought tomato soups and bisques, but something from the local grocery doesn’t give you the satisfaction of making a dish yourself.
Hungry? Here we go.
2 slices bacon (optional)
1 slice tomato (optional)
2 teaspoons mayonnaise
1/2 teaspoon of grated Parmesan cheese
1 tablespoon butter
2 slices of thick-sliced (3/4 to 1-inch each) white bread (e.g., sourdough, a country loaf or French) that you slice yourself
2 slices of American cheese
Notes: This recipe calls for just enough Parmesan to help make the bread crispy and give it a hint of cheese. If you like a stronger Parmesan flavor, add another 1/2 teaspoon.
You’ll need:
2 tablespoons butter
1 medium carrot, diced
1 rib celery, diced
1/2 cup onion, diced
3 tablespoons cornstarch
2 ounces of pancetta (optional)
4 cups (one 32-ounce container) of chicken (preferred) or vegetable stock
1 28-ounce can of whole, peeled tomatoes (San Marzano is the best. Crushed tomatoes will do in a pinch)
3/4 cup heavy cream
1 tablespoon sugar
Salt and pepper to taste.
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