Chunky Tomato 'n' Grilled Corn Bisque
Chunky Tomato 'n' Grilled Corn Bisque might be just the soup you are searching for. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 15. One portion of this dish contains roughly 4g of protein, 13g of fat, and a total of 172 calories. It is a good option if you're following a gluten free and vegetarian diet. A mixture of butter, shallots, cheese, and a handful of other ingredients are all it takes to make this recipe so yummy. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes around 1 hour and 15 minutes.
Instructions
Melt 1 Tbsp. butter with oil in a Dutch oven over medium heat; add shallots, and saut 3 to 5 minutes or until shallots are tender. Stir in garlic and tomato paste, and saut 1 minute.
Add tomatoes, sugar, and basil, and saut 3 minutes.
Add chicken broth, salt, and pepper. Cover and bring to a boil. Reduce heat to low; uncover and simmer, stirring often, 30 minutes. Stir in 3/4 cup cream, and simmer, stirring often, 15 minutes.
Meanwhile, combine crumbled blue cheese and remaining 3 Tbsp. butter in a small microwave-safe bowl. Microwave at HIGH 25 seconds or until cheese melts.
Whisk until well blended.
Brush mixture evenly onto corn.
Coat a cold cooking grate with cooking spray, and place on grill over medium-high heat (350 to 400). Arrange corn on cooking grate, and grill 12 minutes, turning every 3 minutes or until done.
Let stand 5 minutes. Hold each grilled cob upright on a cutting board, and carefully cut downward, cutting kernels from cob. Discard cobs. Stir kernels into soup.
Ladle soup into bowls, and drizzle evenly with remaining cream.