Homemade Roasted Tomato Bisque with Grilled Cheese Minis

4 servings
Croutons Preparation
½ loaf french bread, cut into ½ inch cubes
¾ teaspoon paprika
2 Tablespoons melted butter
½ teaspoon garlic powder
⅛ cayenne pepper, optional for heat
¼ teaspoon salt
¼ teaspoon pepper

Preheat oven to 425 degrees F. In a large bowl, mix the bread cubes, melted butter, paprika, garlic powder, cayenne, salt and pepper. Toss until bread cubes are coated. Spread evenly on a baking sheet (either lined or sprayed with coconut oil spray) and bake until golden brown (about 10 minutes). Let cool and will become hardened.

Bisque Preparation
4 pounds plum tomatoes, halved with seeds removed
6 sprigs fresh thyme
1 apple, peeled and quartered with seeds removed
1 onion, peeled and diced
3 cloves garlic, peeled and minced
¼ teaspoon sugar
½ cup heavy cream
2 cups vegetable stock
2 cups seafood stock
1 Tablespoon cognac
1 bay leaf
½ teaspoon cinnamon
3 tablespoons chopped basil
Olive Oil
salt to taste
pepper to taste
1 immersion blender

Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or spray with coconut oil. Place the tomatoes cut side up on a single layer on the baking sheet. DO the same thing with the apples. Drizzle with olive oil. Sprinkle with salt and pepper then with the sugar. Place the thyme springs over the tomatoes to bake on top. Bake until soft about 45 minutes to 1 hour. Let cool. Discard thyme and remove tomato skins gently

In a large pot, heat 2 Tablespoons olive oil and add the garlic and onions and cook until golden brown. Add the cognac and cook an additional 1-2 minutes. Then add the cooked tomatoes and apple. Add cinnamon. Then add the vegetable/seafood stock and bay leaf and bring to a simmer. Let cook about 30 mins on low heat uncovered. Then add the heavy cream and chopped basil. Simmer for an addition 3-5 more minutes. Remove the bay leaf. Using the immersion blender puree the soup until mostly smooth. Season with any additional salt and pepper to taste. Serve with croutons from above and additional basil leaves.

Grilled Cheese Preparation
6 slices thick mutli-grain or Italian bread
6 Tablespoons unsalted butter
1 large onion, sliced thinly
1 teaspoon sugar
8 ounces Gruyere cheese, thinly sliced (or any alternative cheeses work as well)
1 Tablespoon olive oil
2 teaspoons balsamic vinegar

In a medium pan head the olive oil and 1 Tablespoon of the butter until melted. Once butter is melted add the onions and cook, stirring occasionally until browned (about 20-25 minutes). Add the vinegar, sugar and water if there is sticking to the pan (about 2 Tablespoons water). Mix to scrape up anything on the pan. Continue until all liquid is gone and onions are browned and softened. Reserve in a bowl to cool.

Melt the remaining butter and spread on 1 side of each slice of bread. You can use a pan or a flat griddle but place the butter side down on the heated surface (medium heat). While it’s cooking one side of the bread add about 2 slice of the cheese and some of the caramelized onions then 2 more slices of the cheese. Top with another slice of the bread with buttered side up. Cook on one side about 2-4 minutes, or until cheese begins to melt and bread is golden brown, then flip and do the same thing on the other side. Cut in half or quarters, and serve.