Sunday, October 31, 2010

Tomato Bisque

Tomato Bisque
From Gina's Weight Watcher Recipes Servings: 4 • Serving Size: 2 cups  Points: 2 pts
Calories: 125.8 • Fat: 4.4 g  Protein: 4.5 g  Carb: 19.5 g  Fiber: 4.5 g   

  • 1 tbsp butter
  • 1 medium onion
  • 1 cup chopped carrots
  • 1 celery stalk
  • 3 cloves garlic
  • 30 oz fresh plum tomatoes, peeled
  • 32 oz fat free chicken broth, canned or homemade
  • 3 sprigs parsley
  • 10 basil leaves
  • 2 bay leaves
  • 2 tbsp reduced fat sour cream
  • Parmigiano Reggiano for serving (optional)
Chop onions, carrots, celery and garlic using a mini food processor or chopper. Melt butter in a large soup pot over medium heat. Add butter until melted, then add chopped onions, carrots, celery and garlic. Cook stirring often until soft, about 8-10 minutes. Add chicken broth and tomatoes, stirring well. 
Using a string or a rubber band, tie herbs together and drop into the soup. This will make it easy to remove later. Add salt and fresh pepper, reduce heat to low and simmer covered for 30 minutes.
Remove herbs and discard, add sour cream and blend with a hand blender until smooth. (A regular blender would work, but be sure to let the soup cool before blending and fill only halfway in the blender so it doesn't explode on you).
Ladle into bowls and top with freshly grated cheese and fresh basil.
Makes 8 cups. 

  1. Tomato BisqueIngredients:1 (28 ounce) can of del monte diced tomatoes with basil and oregano, and onion1 cup 1% low-fat milk4 ounces light cream cheese
    Directions:Prep Time: 10 minsTotal Time: 30 minsPuree tomatoes in blender.Heat in saucepan until hot. Do not boil! Add milk and heat again but don't boil. Add cream cheese and whisk until smooth.

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