Sandra's Tomato Creamy Bisque
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Extra Virgin Olive Oil, 2T1/2 large onion finely chopped3 to 5 cloves garlic, grated, minced or pressed28 oz Crushed Tomatoes 2 - 14oz cans Diced Tomatoes (undrained) 1 can Chicken Broth 1/4 tsp Salt (optional, adjust to taste)1 tsp Black Pepper3 tsp Sugar (you could substitute with Splenda)1/4 cup Basil leaves, fresh1 tbsp Onion Powder1/2 tbsp Garlic Powder2 tbsp Balsamic Vinegar8 oz fat free Cream Cheese, cut in 1" cubes
Makes approximately 6 - 2 cup servings.
In a soup pot, heat olive oil over medium heat. Add onions. Once onions are tender add garlic and reduce heat to medium-low. Cook a couple of minutes being sure not to brown or burn the garlic.
Add both cans of tomatoes, chicken broth, salt, sugar, garlic powder, onion powder, balsamic vinegar and black pepper. Bring to a boil. Reduce heat, cover and simmer for 40 minutes, stirring occasionally.
Remove from heat. Transfer 3 cups of the soup to a blender, add basil leaves and pulse several times then begin adding a few cubes of cream cheese at a time by pulsing the blender until all of the cream cheese is used. Puree until smooth, but not too long. Add puree back to soup pan and stir well. Reduce to low heat until it is the temp you want to serve it at, do not boil.
Suggestion: Serve with a dollop of light sour cream or a little grated parmesan or romano cheese... or a few croutons. These are not in the nutritional facts as they are optional.
Number of Servings: 6
Recipe submitted by SparkPeople user LADYSUNBEAM.
In a soup pot, heat olive oil over medium heat. Add onions. Once onions are tender add garlic and reduce heat to medium-low. Cook a couple of minutes being sure not to brown or burn the garlic.
Add both cans of tomatoes, chicken broth, salt, sugar, garlic powder, onion powder, balsamic vinegar and black pepper. Bring to a boil. Reduce heat, cover and simmer for 40 minutes, stirring occasionally.
Remove from heat. Transfer 3 cups of the soup to a blender, add basil leaves and pulse several times then begin adding a few cubes of cream cheese at a time by pulsing the blender until all of the cream cheese is used. Puree until smooth, but not too long. Add puree back to soup pan and stir well. Reduce to low heat until it is the temp you want to serve it at, do not boil.
Suggestion: Serve with a dollop of light sour cream or a little grated parmesan or romano cheese... or a few croutons. These are not in the nutritional facts as they are optional.
Number of Servings: 6
Recipe submitted by SparkPeople user LADYSUNBEAM.
Nutritional Info Amount Per Serving
- Calories: 176.4
- Total Fat: 5.8 g
- Cholesterol: 4.7 mg
- Sodium: 752.7 mg
- Total Carbs: 25.0 g
- Dietary Fiber: 5.2 g
- Protein: 9.6 g
Member Reviews