Tomato Basil Bisque
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 202.9
- Total Fat: 15.1 g
- Cholesterol: 35.1 mg
- Sodium: 352.2 mg
- Total Carbs: 15.1 g
- Dietary Fiber: 2.9 g
- Protein: 4.6 g
View full nutritional breakdown of Tomato Basil Bisque calories by ingredient
Introduction
yummy! When adding dairy to a dish that gets further heating, it's best to whisk it in slowly near the end of cooking. Once the milk or cream is added slowly increase the heat and continue whisking. Don't bring it to a total boil. Or allow the tomatoes to base to cool and then add the cream. Reheat the mixture slowly.If it does curdle, you can save it with this tip: Whisk in a mixture of 1 T. cornstarch and 1 T. water - cold. Continue heating until the mixture thickens.
The acid from the tomatoes (or any other acid in the recipe) or the amount of salt could cause the mixture to curdle. You can prevent this by sprinkling on baking soda onto the tomatoes so it balances the acidity before you add the cream. Again, take care when heating the mixture: Heat it slowly. yummy! When adding dairy to a dish that gets further heating, it's best to whisk it in slowly near the end of cooking. Once the milk or cream is added slowly increase the heat and continue whisking. Don't bring it to a total boil. Or allow the tomatoes to base to cool and then add the cream. Reheat the mixture slowly.
If it does curdle, you can save it with this tip: Whisk in a mixture of 1 T. cornstarch and 1 T. water - cold. Continue heating until the mixture thickens.
The acid from the tomatoes (or any other acid in the recipe) or the amount of salt could cause the mixture to curdle. You can prevent this by sprinkling on baking soda onto the tomatoes so it balances the acidity before you add the cream. Again, take care when heating the mixture: Heat it slowly.
Number of Servings: 6
Ingredients
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6 Servings
Amount Per Serving
Calories 202.5
Total Fat 15.1 g
Saturated Fat 7.5 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 5.6 g
Cholesterol 35.0 mg
Sodium 351.6 mg
Potassium 556.8 mg
Total Carbohydrate 15.1 g
Dietary Fiber 2.9 g
Sugars 0.2 g
Protein 4.5 g
Vitamin A 28.7 %
Vitamin B-12 5.8 %
Vitamin B-6 11.0 %
Vitamin C 34.6 %
Vitamin D 0.0 %
Vitamin E 5.9 %
Calcium 11.3 %
Copper 8.4 %
Folate 9.1 %
Iron 6.8 %
Magnesium 8.5 %
Manganese 29.1 %
Niacin 7.0 %
Pantothenic Acid 7.3 %
Phosphorus 13.5 %
Riboflavin 12.9 %
Selenium 4.7 %
Thiamin 9.7 %
Zinc 4.4 %
Directions
Makes 6 generous servings.
In a large saucepan, melt the butter with the olive oil. Add the garlic and cook 1 minute or until fragrant. Stir in the onions and continue cooking over medium heat until the onions are soft and honey-colored. Add the chopped tomatoes, chicken broth, baking soda, salt, pepper and thyme. Bring to a boil, then reduce the heat partially cover and simmer about 30 minutes.
Transfer the soup to a blender and puree until almost smooth. Return to the saucepan. Whisk in the half-half and heat over low heat until slightly thickened and heated through. Just before serving, add the hot sauce if desired and spring each serving with the chopped fresh basil.
Number of Servings: 6
Recipe submitted by SparkPeople user BIKERGIRLJAN.
In a large saucepan, melt the butter with the olive oil. Add the garlic and cook 1 minute or until fragrant. Stir in the onions and continue cooking over medium heat until the onions are soft and honey-colored. Add the chopped tomatoes, chicken broth, baking soda, salt, pepper and thyme. Bring to a boil, then reduce the heat partially cover and simmer about 30 minutes.
Transfer the soup to a blender and puree until almost smooth. Return to the saucepan. Whisk in the half-half and heat over low heat until slightly thickened and heated through. Just before serving, add the hot sauce if desired and spring each serving with the chopped fresh basil.
Number of Servings: 6
Recipe submitted by SparkPeople user BIKERGIRLJAN.
Member Ratings For This Recipe
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