Creamy Tomato Bisque & Tomato, Mozzarella and Basil Bruschetta

Creamy Tomato Bisque
o 4 TBS. unsalted butter
o 1 red onion [chopped]
o 1 stalk celery [chopped]
o 2-4 cloves garlic [finely chopped ]
o 5 tablespoons all-purpose flour
o 4 1/2 cups chicken broth
o 1 (28-ounce) can whole, peeled tomatoes
o 3 tsp. parsley
o 2 tsp. thyme
o 2 bay leaves
o 1 cup heavy cream [plus] 1 cup milk
o 5-8 Slices of Pepper Jack Cheese
o Salt & Pepper [to taste]


Directions:


o Heat the butter in a large soup pot over medium-high heat until almost all has melted. Then lower the heat to medium, add the onion, celery, and garlic and cook [covered] stirring occasionally, until soft [about 8 minutes].
o Stir in the flour and pour in the broth and crush the tomatoes through your fingers into the pan. Bring to a boil while whisking constantly. Add parsley sprigs, thyme, & bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 20 minutes. Remove from the heat and let cool.
o Remove bay leaves. Puree until smooth (I did it in my blender, if you don’t have the fancy puree-er J). Transfer the soup back to the pot & whisk in the heavy cream, milk, pepper jack cheese, salt, & pepper. [Be careful with the salt, I didn’t add much & it was too salty for me. My suggestion would be don’t add any salt to the pot… add to your individual soup bowls when served, IF needed.] Serve & Enjoy!



Tomato, Mozzarella and Basil Bruschetta



o 1 Loaf French Bread
o 1 Clove Garlic (Only if you're a fan of garlic, I don't do this part)
o 4 TBS. EVOO
o 1 Tomato
o ¼ Cup Basil Leaves
o Mozzarella Cheese (Block)
o Salt & Pepper (to taste, careful on the salt)


Directions



o Preheat oven to 375 degrees
o In the bowl of a food processor (or blender), add tomato, ¼ cup basil leaves, olive oil and the one clove of garlic. Pulse until smooth, but somewhat chunky. Season with salt and pepper.
o On a baking sheet, line up French bread slices & drizzle with olive oil (Both sides). Toast in oven for about 3 minutes or until light golden brown. Lay a slice of mozzarella cheese on top. Place bread back in oven and melt cheese slightly, about 45 seconds. Remove from oven and spread one tablespoon of the tomato mixture on each piece. Place bruschetta on decorative platter and garnish with basil leaves.