Tomato Bisque Soup with Bacon and Herb Folded Cream Cheese Sandwich on Toasted Rye Bread

Today we are making a tomato bisque soup. Paired with a herb folded cream cheese, bacon and tomato sandwich. On toasted rye bread.

I had some tomato’s that were starting to go. So I chopped them up and threw them into the cast iron pan to cook down with some fresh basil and onions. Tomato’s don’t take that long to reduce. I cooked them for approximately 20 minutes on a medium simmer. While cooking the tomatoes throw in a pound or so of bacon in a second cast iron pan and fry until crispy. Also start toasting the rye bread slices. Salt and pepper to taste. Remember less is always better. It’s easier to add then subtract.

Once the tomato’s have cooked down. Add a cup or so of heavy cream. Then blend together with an immersion blender. Make sure the bacon is fully cooked to desired crispiness, then set aside to drain. Now lets make the cream cheese spread. I had some fresh basil, Thyme and rosemary on hand, so I used that. Dried herbs work just as well. Take our herbs and fold into the cream cheese several times. Then spread the cream cheese onto the toasted rye bread. Add the drained bacon and thick sliced tomatoes. Garnish the tomato bisque soup with some fresh or dried herbs. Parsley works really well.