Sandra's Tomato Creamy Bisque
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Sandra's Tomato Creamy Bisque calories by ingredient
Introduction
Smooth and creamy you will love this tomato bisque as we cut the calories and carbs by using cream cheese rather than heavy whipping cream or half and half. Great with a grilled cheese sandwich on a cold winter day! Smooth and creamy you will love this tomato bisque as we cut the calories and carbs by using cream cheese rather than heavy whipping cream or half and half. Great with a grilled cheese sandwich on a cold winter day!Number of Servings: 6
Ingredients
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Extra Virgin Olive Oil, 2T
1/2 large onion finely chopped
3 to 5 cloves garlic, grated, minced or pressed
28 oz Crushed Tomatoes
2 - 14oz cans Diced Tomatoes (undrained)
1 can Chicken Broth
1/4 tsp Salt (optional, adjust to taste)
1 tsp Black Pepper
3 tsp Sugar (you could substitute with Splenda)
1/4 cup Basil leaves, fresh
1 tbsp Onion Powder
1/2 tbsp Garlic Powder
2 tbsp Balsamic Vinegar
8 oz fat free Cream Cheese, cut in 1" cubes
Directions
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.