Tomato Bisque
Ingredients
The soup base
-
1
tbsp
butter
-
1
medium
onion
-
1
cup
chopped carrots
-
1
stalk
celery
-
3
cloves
garlic
-
30
oz
fresh plum tomatoes, peeled
-
32
oz
chicken broth or vegetable broth
Herbs and seasoning
-
3
sprigs
parsley
-
10
leaves
basil
-
2
leaves
bay leaves
-
to taste
salt
-
to taste
fresh pepper
Finishing touches
-
2
tbsp
reduced fat sour cream
-
to taste
Parmigiano Reggiano (optional)
Instructions
- Boil water in a large pot to blanch the tomatoes for peeling.
- Drop the tomatoes in boiling water for one minute until the skin cracks, then cool and peel.
- Chop the onion, carrots, celery, and garlic using a food processor.
- Melt butter in a large soup pot over medium heat, then add the chopped vegetables.
- Cook the vegetables until soft, about 8-10 minutes.
- Add the chicken broth and peeled tomatoes, stirring well.
- Tie the herbs together with string and add them to the soup for easy removal later.
- Season with salt and pepper, reduce heat, and simmer covered for 30 minutes.
- Remove the herbs, add sour cream, and blend the soup until smooth.
- Serve in bowls topped with grated cheese and fresh basil.
Nutrition Facts (estimated)
Servings
4
Calories
125
Total fat
4.4g
Total carbohydrates
19.5g
Total protein
4.5g
Sodium
1064mg
Cholesterol
15mg
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