Tomato Bisque
This creamy Tomato Bisque is made with fresh tomatoes, carrots, and celery blended until smooth and velvety, then finished with sour cream, basil, and Parmesan cheese.
4 Servings
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 113 kcal | Sugar | 6 g |
| Carbs | 14 g | Cholesterol | 12 mg |
| Protein | 2 g | Sodium | 566 mg |
| Fat | 4 g | Fiber | 6 g |
| Sugar | 6 g | ||
| Cholesterol | 12 mg | ||
| Sodium | 566 mg | ||
| Fiber | 6 g |
Prep Time: 15 min Cook Time: 55 min Total Time: 70 min
Ingredients
1 tablespoon butter
1 medium onion
1 cup carrots, chopped
1 rib celery
3 cloves garlic
30 oz fresh plum tomatoes, peeled (see below)
32 oz chicken broth, or vegetable broth
3 sprigs parsley
10 basil leaves
2 bay leaves
2 tablespoons reduced-fat sour cream, or whole milk Greek Yogurt
Parmigiano Reggiano for serving, optional
Instructions
To peel the tomatoes, boil a large pot of water. When boiling, drop the tomatoes in the water to blanch one minute, or until the skin cracks.
Quickly remove from the water, let it cool a few minutes and the skin will come right off.
Chop onions, carrots, celery and garlic using a mini food processor or chopper.
Melt butter in a large soup pot over medium heat. When melted add chopped onions, carrots, celery and garlic.
Cook stirring often until soft, about 8-10 minutes. Add chicken broth and tomatoes, stirring well.
Using a string, tie herbs together and drop into the soup. This will make it easy to remove later.
Add salt and fresh pepper, reduce heat to low and simmer covered for 30 minutes.
Remove herbs and discard, add sour cream and blend with a hand blender until smooth. (A regular blender would work, but be sure to let the soup cool before blending and fill only halfway in the blender so it doesn't explode on you).
Ladle into bowls and top with freshly grated cheese and fresh basil.