Tomato Carrot Basil Bisque |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I found this recipe on and added some additional ingredients. I tried to keep in mind the fat content. It's easy and I usually cook it in a crock pot. I have also used dried basil in place of fresh basil. I puree this soup using a hand held blender. Using this appliance, it maintains a chunky consistency. I would be interested in other ways to improve this recipe, as I have difficulty getting the basil flavor to stand out. Ingredients:
1 (28 ounce) can crushed tomatoes |
1 (11 1/2 ounce) can tomato cocktail juice |
1 (8 ounce) bag baby carrots, chopped |
1 (14 1/2 ounce) can chicken broth |
20 fresh basil leaves, cut into thin strips |
1 cup fat-free half-and-half |
1/4 cup low fat margarine |
1 pint grape tomatoes |
1 teaspoon brown sugar |
salt, pepper, garlic powder to taste |
Directions:
1. In a large saucepan, combine the crushed tomatoes, grape tomatoes, vegetable juice, carrots, brown sugar, and chicken broth.
2. Bring to a boil then simmer for 30 minutes (or longer if carrots are not tender).
3. Remove from heat, and stir in the basil. At this point, you may puree the soup if you wish. (I always puree.)
4. Add the cream and low fat margarine or butter; return to medium-low heat, and stir until butter is melted.
5. Add salt, pepper, and garlic powder to taste.
6. Serve immediately.
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