Best 6 Tomato Sweet Potato Bisque With Pesto Grilled Cheese Croutons Recipes

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If you're seeking a heartwarming and flavorful meal that blends the richness of tomatoes and sweet potatoes with the savory tang of pesto grilled cheese croutons, look no further than our exploration of the delectable tomato sweet potato bisque. This symphony of flavors is not only a culinary delight but also a nourishing choice for your health-conscious palate. Prepare to indulge in a culinary journey where vibrant colors, aromatic herbs, and a perfect balance of textures come together to create a dish that will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

SWEET POTATO BISQUE



Sweet Potato Bisque image

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 40m

Yield 6 servings

Number Of Ingredients 11

2 tablespoons butter
3 cloves garlic, finely chopped
1 Vidalia onion, finely chopped
1/2-inch knob ginger, peeled and finely chopped
Kosher salt and freshly ground black pepper
1 chipotle pepper, canned in adobo sauce
4 cups chicken broth
1 1/4 cups apple cider
2 large sweet potatoes, peeled and cubed (about 2 pounds)
3/4 cup heavy whipping cream
Sour cream, for serving, optional

Steps:

  • Add the butter to a large soup pot over medium-high heat. Once the butter melts and becomes foamy, add the garlic, onions and ginger and saute until tender and fragrant, 3 to 4 minutes. Season with salt and pepper. Add the chipotle pepper and saute for 1 minute longer while breaking it up with a wooden spoon. Add the chicken broth, apple cider and sweet potatoes. Bring to a simmer and cook until the sweet potatoes are tender, about 20 minutes.
  • Puree the soup using an immersion blender until smooth and velvety. Finish by stirring in the heavy cream. Top each bowl with sour cream if using.

PESTO GRILLED CHEESE SANDWICH



Pesto Grilled Cheese Sandwich image

I first had this sandwich at a small restaurant and immediately went home to duplicate the recipe. I've been making my grilled cheese sandwiches this way ever since!

Provided by RASSA2

Categories     World Cuisine Recipes     European     Italian

Time 15m

Yield 1

Number Of Ingredients 6

2 slices Italian bread
1 tablespoon softened butter, divided
1 tablespoon prepared pesto sauce, divided
1 slice provolone cheese
2 slices tomato
1 slice American cheese

Steps:

  • Spread one side of a slice of bread with butter, and place it, buttered side down, into a nonstick skillet over medium heat.
  • Spread the top of the bread slice in the skillet with half the pesto sauce, and place a slice of provolone cheese, the tomato slices, and the slice of American cheese onto the pesto.
  • Spread remaining pesto sauce on one side of the second slice of bread, and place the bread slice, pesto side down, onto the sandwich. Butter the top side of the sandwich.
  • Gently fry the sandwich, flipping once, until both sides of the bread are golden brown and the cheese has melted, about 5 minutes per side.

Nutrition Facts : Calories 503.3 calories, Carbohydrate 24.2 g, Cholesterol 81.7 mg, Fat 36.5 g, Fiber 2.2 g, Protein 20.4 g, SaturatedFat 20 g, Sodium 1107.6 mg, Sugar 2.1 g

SPICY TOMATO BISQUE WITH GRILLED BRIE TOAST



Spicy Tomato Bisque with Grilled Brie Toast image

Nothing's more comforting than grilled cheese and tomato soup. This is a gussied-up version, with grilled Brie cheese sandwiches and spiced tomato bisque with basil. As the soup soaks into the sandwich, break into pieces with your spoon and ladle up with the soup.

Provided by amanda1432

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 25m

Yield 4

Number Of Ingredients 10

4 ounces Brie cheese
4 slices rye bread
1 (28 ounce) can tomato puree
½ teaspoon red pepper flakes
⅛ teaspoon freshly ground black pepper
¾ teaspoon dried basil
½ teaspoon white sugar
¼ cup milk
4 ounces cream cheese, cubed
2 tablespoons chopped fresh basil leaves

Steps:

  • Preheat the oven or a toaster oven to 400 degrees F (200 degrees C). Spread the Brie cheese onto two slices of bread, and top with remaining slices. Place on a baking sheet and toast in the oven for about 8 minutes, turning once halfway through. Cut in half, and set aside.
  • In a saucepan over medium heat, stir together the tomato puree, red pepper flakes, black pepper, basil, and sugar. Bring to a simmer, and cook for 10 minutes.
  • Whisk in the cream cheese until well blended, then stir in the milk. Heat through without bringing to a boil. Stir in the fresh basil, and remove from the heat.
  • To serve, place each sandwich half into a separate bowl. Ladle soup over each one into the bowl. Serve immediately.

Nutrition Facts : Calories 362.5 calories, Carbohydrate 35.5 g, Cholesterol 60.8 mg, Fat 19.6 g, Fiber 5.8 g, Protein 14.6 g, SaturatedFat 11.6 g, Sodium 1262 mg, Sugar 12.2 g

SWEET POTATO AND TOASTED PECAN GRILLED CHEESE



Sweet Potato and Toasted Pecan Grilled Cheese image

Because sweet potatoes are a staple of most Thanksgiving tables, Chef Mauro felt it was important to make them part of a leftover sandwich. The combination of melted cheese, toasted pecans and mashed sweet potatoes creates a gooey treat that will quickly become a favorite holiday tradition.

Provided by Tara Parker-Pope

Categories     lunch, main course

Time 10m

Yield 4 sandwiches

Number Of Ingredients 7

8 slices country white bread
2 cups toasted pecans, crushed
Leftover mashed sweet potatoes
8 slices aged Swiss cheese
Leftover French fried onions from green bean casserole
Chili powder, to taste
4 tablespoons butter, softened

Steps:

  • Heat nonstick skillet over medium heat.
  • Layer on the bottom slice of bread one slice of Swiss cheese, a schmear of sweet potatoes, crispy onion, a tablespoon of crushed pecans, a couple pinches of chili powder and another slice of cheese. Place slice of bread on top.
  • Spread both sides of bread with softened butter and griddle each side slowly, until golden and insides are melted and gooey.

TOMATO SWEET POTATO BISQUE



Tomato Sweet Potato Bisque image

I saw this on Good Morning America and it sounded so interesting, I just had to save it to try one of these days! It's based on Carla Hall's recipe book.

Provided by Linky

Categories     Yam/Sweet Potato

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons extra virgin olive oil
2 medium carrots, coarsely chopped
1 celery rib, coarsely chopped
1 large sweet onion, coarsely chopped
kosher salt
1 jalapeno chile, stemmed, seeded, and chopped
4 garlic cloves, chopped
2 sprigs fresh thyme
4 fresh basil leaves
1 (14 1/2 ounce) can fire-roasted tomatoes, diced
1 quart vegetable stock (or store-bought unsalted vegetable broth, plus more if desired)
1 medium sweet potato, peeled and chopped
1/4 cup heavy cream
fresh ground black pepper

Steps:

  • Heat a large saucepan over medium-high heat.
  • Add the oil and heat until just hot. Add the carrot, celery, onion, and ½ teaspoon salt. Cook, stirring occasionally, until the onions just turn translucent, about 5 minutes.
  • Add the jalapeno, garlic, thyme, and basil. Cook, stirring occasionally, until the vegetables are nice and brown, about 7 minutes.
  • Stir in the tomatoes with their juices, then stir in the stock and sweet potato.
  • Bring to a boil, then reduce the heat to maintain a steady simmer. Simmer until the sweet potato is very, very tender, about 1 hour. The sweet potatoes should be soft enough to mash easily with the back of a spoon.
  • Remove and discard the thyme sprigs.
  • Using an immersion blender or stand blender (working in batches if necessary), puree until silky smooth.
  • Reheat the soup over low heat.
  • Stir in the cream.
  • For a thinner soup, stir in more stock.
  • Season to taste with salt and pepper and serve hot.

TOMATO SWEET POTATO BISQUE



Tomato Sweet Potato Bisque image

From One Pot Meals for People with Diabetes by Ruth Glick & Nancy Baggett. "This hearty, very savory vegetable bisque is quickly pureed in a food processor. It is enriched with a surprising, but tempting ingredient--peanut butter."

Provided by ceeleegato

Categories     Yam/Sweet Potato

Time 40m

Yield 1 cup, 9 serving(s)

Number Of Ingredients 11

1 large onion, chopped
1 tablespoon olive oil
3 1/2 cups chicken broth
4 1/2 cups sweet potatoes, peeled and cubed (1/3 inch)
1 tablespoon fresh gingerroot, peeled and minced
1 teaspoon dried thyme leaves
1 teaspoon ground allspice
1/8-1/4 teaspoon hot red pepper flakes (to taste)
1 (28 ounce) can crushed tomatoes
1/3 cup smooth peanut butter
salt and black pepper

Steps:

  • In a 4-qt saucepan or similar size soup pot, combine the onion and oil. Cook over med-high heat, stirring frequently, 3-4 minutes, until onion is soft and beginning to brown.
  • Stir in the broth, sweet potatoes, ginger root, thyme, allspice, and crushed red pepper. Bring to a boil over high heat. Reduce the heat; simmer, uncovered, stirring occasionally, until the sweet potatoes are just tender, 7-8 minutes.
  • Scoop up 3 1/2 cup vegetables, then 1 cup broth from pan and place in a food processor. Process until completely pureed and smooth. Return the pureed mixture to the saucepan.
  • Combine about 2/3 of the canned tomatoes and the peanut butter in the processor. Process until well blended. Return the pureed mixture, then the remaining tomatoes, to the saucepan.
  • Bring the mixture to a simmer. Cook 2-3 minute longer, until the bisque is piping hot and the flavors are blended. Taste and add salt and pepper, if desired.

Tips:

  • Use ripe tomatoes: For the best flavor, use ripe, juicy tomatoes. This will give your bisque a rich, sweet flavor.
  • Roast the tomatoes and sweet potatoes: Roasting the tomatoes and sweet potatoes concentrates their flavors and gives them a slightly smoky flavor.
  • Use a good quality vegetable broth: The vegetable broth you use will make a big difference in the flavor of your bisque. Choose a broth that is low in sodium and has a rich, flavorful taste.
  • Add a touch of cream or milk: A little bit of cream or milk will help to make your bisque creamy and smooth.
  • Garnish with fresh herbs: Fresh herbs, such as basil or thyme, will add a pop of color and flavor to your bisque.
  • Serve with grilled cheese croutons: Grilled cheese croutons are the perfect accompaniment to tomato sweet potato bisque. They are crispy, cheesy, and delicious.

Conclusion:

Tomato sweet potato bisque is a delicious and comforting soup that is perfect for a cold day. It is easy to make and can be tailored to your own taste preferences. Whether you like it thick or thin, creamy or chunky, this soup is sure to please everyone at your table. So next time you are looking for a warm and comforting meal, give tomato sweet potato bisque a try. You won't be disappointed!

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