Garden Fresh Tomato Bisque
Delicious and easy way to use up surplus garden tomatoes. For a more hearty meal, serve over leftover shredded chicken.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
- 2 cloves garlic minced
- 1 medium onion chopped
- 1 1/2 cups low sodium chicken broth
- 1 t. kosher salt
- 2 t. olive oil
- 1-2 carrots shredded
- 1/4 up flour (i often leave this out)
- 28 oz. can whole tomatoes with juice*
- 1 t. chopped oregano
- 1/4 up heavy cream
- Carbohydrate 1.2779435 g
- Cholesterol 0.5985 mg
- Fat 0.6349675 g
- Fiber 0.0529674976289272 g
- Protein 2.8046725 g
- Saturated Fat 0.18777155 g
- Serving Size 1 1 Serving (65g)
- Sodium 1537.8271 mg
- Sugar 1.22497600237107 g
- Trans Fat 0.0277227000000001 g
- Calories 22 calories
In a 6 quart pot over medium-high heat, combine olive oil, carrot, onion and garlic. Cook, stirring until onion and carrots are soft and translucent (about 6-8 minutes.) Stir in flour until vegetables are coated, and then add tomatoes. Add broth and the oregano, stirring to break up tomatoes. Bring to a boil, reduce heat and simmer 8-10 minutes. Working in small batches, puree soup in a blender and transfer back to the pot--be careful, soup is hot, hot, hot. Stir in the cream, salt, and chicken (if desired) and heat through. *Any canned tomato will work, whole, cut up, or puree. If you’ve got fresh tomatoes on hand, Peel enough to make about 4 cups.
