Tomato-Vegetable Bisque
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 tablespoons olive oil1 medium-size onion, peeled and chopped3 large carrots, peeled and cut into coins3 medium-size parsnips, peeled and cut into coins1/2 teaspoon dried oregano1/2 teaspoon black pepper2 cans (28 ounces each) fire-roasted diced tomatoes, drained1 box (32 ounces; 4 cups) Pacific Natural Food Organic Vegetable Broth2/3 cup heavy creamHot sauce, seasoned croutons, optional
1. Heat oil in a large pot over medium heat. Add onion and cook 6 minutes. Stir in carrots, parsnips, oregano and pepper. Cook an additional 3 minutes.
2. Add drained tomatoes and 2 cups of the broth. Increase heat to medium-high and partially cover pot. Bring to a simmer, then reduce heat to medium and continue to simmer 10 minutes, until all vegetables are cooked.
3. Ladle half of the mixture into a blender; carefully purée. While blending, add 1 cup of the remaining vegetable broth. Repeat with remaining tomato mixture and remaining broth. Return to pot, stir in cream and heat gently until warm, about 2 minutes. Add hot sauce and croutons to taste.
Serving Size: Makes 10 cups
Number of Servings: 10
Recipe submitted by SparkPeople user FAMILY_RECIPES.
2. Add drained tomatoes and 2 cups of the broth. Increase heat to medium-high and partially cover pot. Bring to a simmer, then reduce heat to medium and continue to simmer 10 minutes, until all vegetables are cooked.
3. Ladle half of the mixture into a blender; carefully purée. While blending, add 1 cup of the remaining vegetable broth. Repeat with remaining tomato mixture and remaining broth. Return to pot, stir in cream and heat gently until warm, about 2 minutes. Add hot sauce and croutons to taste.
Serving Size: Makes 10 cups
Number of Servings: 10
Recipe submitted by SparkPeople user FAMILY_RECIPES.
Nutritional Info Amount Per Serving
- Calories: 151.9
- Total Fat: 5.9 g
- Cholesterol: 11.0 mg
- Sodium: 503.9 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 4.3 g
- Protein: 2.9 g
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