Chunky Tomato Basil Bisque
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 (14 oz) cans of diced canned tomatoes with basil, garlic and oregano2 tbsp tomato paste1 C onion, chopped1 C carrots, chopped1 C celery, chopped3 tsp.stick margarine2 cloves garlic, chopped4 tbsp fresh basil roughly chopped2 tsp granulated sugar1 1/2 C fat free half and halfSalt and pepper to taste
Saute onion, carrots and celery in margarine over medium heat until softened.
Add canned tomatoes, tomato paste, garlic. Bring to a boil, then lower the heat and simmer for 40 minutes, stirring occasionally.
Remove from heat, stir in basil, and sugar.
Using a blender (or immersion blender) place a little more than half the soup in the blender. While pureeing the soup, slowly add in the half and half. (make sure the lid is on while you are pureeing, as the soup is very hot and will burn)
Add the soup back to the pot, and heat gently for 5 minutes, do NOT boil.
Season with salt and pepper to taste upon serving.
Serving Size: Makes approx 6 - 1 Cup Servings
Number of Servings: 6
Recipe submitted by SparkPeople user LORIC777.
Add canned tomatoes, tomato paste, garlic. Bring to a boil, then lower the heat and simmer for 40 minutes, stirring occasionally.
Remove from heat, stir in basil, and sugar.
Using a blender (or immersion blender) place a little more than half the soup in the blender. While pureeing the soup, slowly add in the half and half. (make sure the lid is on while you are pureeing, as the soup is very hot and will burn)
Add the soup back to the pot, and heat gently for 5 minutes, do NOT boil.
Season with salt and pepper to taste upon serving.
Serving Size: Makes approx 6 - 1 Cup Servings
Number of Servings: 6
Recipe submitted by SparkPeople user LORIC777.
Nutritional Info Amount Per Serving
- Calories: 166.1
- Total Fat: 2.9 g
- Cholesterol: 3.0 mg
- Sodium: 904.0 mg
- Total Carbs: 29.4 g
- Dietary Fiber: 3.5 g
- Protein: 5.8 g
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