Tomato Sweet Potato Bisque with Pesto Grilled Cheese Croutons Recipe | Carla Hall

Ingredients

• 1 medium sweet potato
• 1 tablespoon olive oil
• 2 medium carrots, roughly chopped
• 1 rib celery, roughly chopped
• 1 sweet onion, roughly chopped
• 1/2 teaspoon kosher salt, plus more as needed
• 4 cloves garlic, peeled and chopped
• 2 sprigs fresh thyme
• 1 bay leaf
• One 14.5-ounce can fire-roasted diced tomatoes
• 1/4 teaspoon cayenne pepper
• 4 cups unsalted vegetable broth, or more as needed
• 1/4 cup heavy cream
• Freshly ground black pepper
• Micro basil, for garnish
• Pesto Grilled Cheese Croutons, recipe follows
• 2 cups packed fresh basil
• 2 cloves garlic, roughly chopped
• 1/4 cup pine nuts, toasted
• 1/4 cup freshly grated Parmigiano-Reggiano
• 1 teaspoon lemon zest
• Pinch kosher salt, plus more as needed
• 1/4 cup extra-virgin olive oil
• Eight 1/2-inch slices bread, cut from a loaf of pain de mie
• 4 slices sharp or extra-sharp aged Cheddar, thinly sliced
• 3 tablespoons unsalted butter, softened
• 3 tablespoons mayonnaise