Tomato Bisque
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
*Cento's Crushed tomatoes, One 12oz can. 12 oz Celery, raw, 3 stalk, large (11"-12" long) Carrots, raw, 2 Medium Onions, raw, 1 large *tomato paste, great value, 2 tbspButter, salted, .25 stick Chicken Broth, 3 can (10.75 oz) *Flour, white, 1 tbs.Olive Oil, 2 tbsp Milk, 2%, .25 cup Worcestershire sauce (few dashes)Nutmeg (a few dashes)
In a dutch oven, melt butter and olive oil over medium high heat.
Cut celery, onions and carrots to about 1'' cubes and cook until softened.
add tomato paste and flour and stir for 1 minute.
Next add chicken broth and cook for another 5 minutes, then add all of the tomatoes.
Cook for another 10-15 minutes stirring occasionally, as to not burn, then add 3/4 of remaining chicken stock.
Transfer soup to a blender or food processor and blend in batches (so it doesn't explode from heat) until smooth.
Return to pot, and add any remaining chicken stock, milk, and water if you think it should be thinner.
Add a few dashes of Worcestershire sauce as well as a few shakes of grated nutmeg.
Salt and pepper to taste. Let cook for another 20 minutes to really incorporate and deepen flavors.
Serving Size: Make 6 large bowls
Number of Servings: 6
Recipe submitted by SparkPeople user BUTTERFLYER246.
Cut celery, onions and carrots to about 1'' cubes and cook until softened.
add tomato paste and flour and stir for 1 minute.
Next add chicken broth and cook for another 5 minutes, then add all of the tomatoes.
Cook for another 10-15 minutes stirring occasionally, as to not burn, then add 3/4 of remaining chicken stock.
Transfer soup to a blender or food processor and blend in batches (so it doesn't explode from heat) until smooth.
Return to pot, and add any remaining chicken stock, milk, and water if you think it should be thinner.
Add a few dashes of Worcestershire sauce as well as a few shakes of grated nutmeg.
Salt and pepper to taste. Let cook for another 20 minutes to really incorporate and deepen flavors.
Serving Size: Make 6 large bowls
Number of Servings: 6
Recipe submitted by SparkPeople user BUTTERFLYER246.
Nutritional Info Amount Per Serving
- Calories: 135.8
- Total Fat: 9.1 g
- Cholesterol: 14.0 mg
- Sodium: 845.0 mg
- Total Carbs: 11.8 g
- Dietary Fiber: 2.4 g
- Protein: 2.6 g
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