Tomato Basil Bisque

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 162.8
  • Total Fat: 7.8 g
  • Cholesterol: 20.5 mg
  • Sodium: 701.3 mg
  • Total Carbs: 20.4 g
  • Dietary Fiber: 3.6 g
  • Protein: 5.2 g

View full nutritional breakdown of Tomato Basil Bisque calories by ingredient
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Introduction

A warm, delicious blast from summer in the chilly days of fall! I used a quart of frozen tomatoes I'd processed previously. A warm, delicious blast from summer in the chilly days of fall! I used a quart of frozen tomatoes I'd processed previously.
Number of Servings: 4

Ingredients

    2 T. butter
    1/2 cup onion, chopped
    3 small carrots, shredded
    2 T. flour
    1 cup milk (or half-and-half)
    4 cup, chopped or sliced Red Ripe Tomatoes, skinned
    1/2 cup processed dehydrated tomato skins*
    1/4 Basil, chopped
    1 tsp Salt
    1 T. Italian seasoning

Tips

The recipe calls for 1 tsp. of salt, but it was a bit too much for me. Start with 1/2 teaspoon, then add as needed.


Directions

Melt butter in a sauce pan. Add chopped onion and shredded carrots. Cook 3-4 minutes until soft. Add flour, a little at a time, stirring it in until it's absorbed. Gradually stir in milk; let mixture cook for two minutes. Add tomatoes, basil, salt, and Italian seasoning. Let cook for 15 minutes. In small batches, blend soup using either an immersion blender or a conventional blender, processing until mostly smooth. Serve hot.

*My frozen tomatoes had a LOT of liquid when I thawed them, so I poured out a cup of the liquid (there were 1 1/2 cups total) and gradually added 1/2 cup of dehydrated, processed-to-powder tomato skins to the liquid, stirring after each addition. I let this sit for 3 minutes before adding it to the thickened mixture. This ratio made a good sauce and increased the rich tomato flavor.

Serving Size: 5 1 1/4-cup servings

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