Herb Roasted Carrot and Tomato Bisque
- Number of Servings: 8
Ingredients
1 lb carrots cut into small chunks1 medium onion, chopped large2 tsp crushed garlic (about 4 cloves)1 Tbsp butter or olive oil1/2 tsp italian herbsA pinch (or up to 1/4 tsp.) crushed chili flakes3 Tbsp water to add to veggies-------5 cans cream of tomato (the concentrated kind, less salt) (5 cups)3 cups water1 1/4 cup milk (whole)1 Tbsp chicken bouillon powderChopped frozen spinach to taste (optional and not counted)Salt and pepper to tasteParmesan for topping (optional and not counted)
Roast, covered, the vegetables and herbs at 300F for about an hour or until soft. Mash. Add the vegetables and wet (bottom) ingredients to a pan and add seasonings to taste. Blend with the stick blender until smooth. Bring to a boil and cook on low for 15 minutes.
Serving Size: 8 servings of 1.25 cups
Number of Servings: 8
Recipe submitted by SparkPeople user SENSORIELLA.
Serving Size: 8 servings of 1.25 cups
Number of Servings: 8
Recipe submitted by SparkPeople user SENSORIELLA.
Nutritional Info Amount Per Serving
- Calories: 186.1
- Total Fat: 3.4 g
- Cholesterol: 3.8 mg
- Sodium: 944.2 mg
- Total Carbs: 33.9 g
- Dietary Fiber: 3.1 g
- Protein: 4.5 g
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