Leslie's Tomato Bisque Soup
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 137.3
- Total Fat: 2.8 g
- Cholesterol: 2.4 mg
- Sodium: 521.5 mg
- Total Carbs: 25.1 g
- Dietary Fiber: 5.2 g
- Protein: 6.0 g
View full nutritional breakdown of Leslie's Tomato Bisque Soup calories by ingredient
Introduction
Rich, hearty, non-dairy and pepper free. Full of healthy ingredients for a pleasurable bowl of a great traditional soup. Rich, hearty, non-dairy and pepper free. Full of healthy ingredients for a pleasurable bowl of a great traditional soup.Number of Servings: 12
Ingredients
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2 tbsp Parsley, dried
1 tbsp Basil
0.25 tsp Salt
1 cup, diced Celery, raw
1587 Crushed Tomatoes
0.75 cup Tomato Paste
0.66 tbsp Honey
4 cup Chicken stock, home-prepared
1 tbsp Extra Virgin Olive Oil
3.60 cup Del Monte Diced Tomatoes, No Salt Added
1 tsp Cumin - ground (1 tsp)
12 tsp Garlic, Minced, Great Value
1 cup Milk, Blue Diamond Almond Breeze Almond Milk Refrigtd (1 cup)
16 oz Onion, sweet, raw
Tips
This can be made ahead of time and then portioned out for individual meals and frozen until desired. It is a great recipe also for those who have had bariatric surgery, who are looking for healthier meals, and who have dietary issues such as dairy, allergens and gluten sensitivities!
Directions
01. In large pot, heat olive oil. Stir in celery, onion and salt. Cook until the onions are translucent and the celery is tender.
02. Add in minced garlic, stir, cooking until the fragrance surrounds you.
03. Add in chicken stock and crushed tomatoes. Stir.
04. Add in the cumin and parsley and stir well to incorporate.
05. Add in the rice and reduce heat to a low flame or a "2-3" setting on an electric stove. Simmer for about an hour.
06. Add in the honey and stir well to marry the sweetness to the tomato mixture.
07. Transfer to a blender or food processor and puree the tomato mixture.
08. On a pulse setting, add in half of the almond milk.
09. Return to pot on the stove. Add in remaining almond milk, the tomato paste, the diced tomatoes and basil.
10. Continue to cook for about 20 minutes.
Serve in 1 cup bowls.
Enjoy!
Serving Size: makes 16 1-cup servings
02. Add in minced garlic, stir, cooking until the fragrance surrounds you.
03. Add in chicken stock and crushed tomatoes. Stir.
04. Add in the cumin and parsley and stir well to incorporate.
05. Add in the rice and reduce heat to a low flame or a "2-3" setting on an electric stove. Simmer for about an hour.
06. Add in the honey and stir well to marry the sweetness to the tomato mixture.
07. Transfer to a blender or food processor and puree the tomato mixture.
08. On a pulse setting, add in half of the almond milk.
09. Return to pot on the stove. Add in remaining almond milk, the tomato paste, the diced tomatoes and basil.
10. Continue to cook for about 20 minutes.
Serve in 1 cup bowls.
Enjoy!
Serving Size: makes 16 1-cup servings