Tomato Bisque

The weather here in New Jersey is starting to cool down – Fall is on its way for sure! And with the fall weather, that means soup-time!

For me, nothing beats a good homemade Tomato Bisque soup when it is accompanied by a fresh, hot, grilled cheese sandwich. Yum! An added benefit? Kids love to dip a gooey grilled cheese sandwich into the soup, so they eat it right up.

Did you know that the first published recipe for tomato soup appeared in N. K. M. Lee’s The Cook’s Own Book in 1832? Eliza Leslie’s tomato soup recipe was featured in the New Cookery Book in 1857 and popularized the dish. (Source).

When serving to adults, adding a shot of Outerbridge’s Sherry Pepper Sauce gives it an extra little kick.

Tomato Bisque

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Servings: 4

Calories: 254

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 3 cups carrot juice (about 3 pounds of carrots, juiced)
• 1.5 lbs fresh chopped tomatoes or 1 (28 oz) can whole tomatoes, no-salt-added or low sodium (San Marzano variety, if possible)
• 1/4 cup sun-dried tomatoes chopped
• 2 celery stalks chopped
• 1 small onion chopped
• 1 leek chopped
• 1 large shallot chopped
• 3 cloves garlic chopped
• 2 tbsp no salt seasoning adjusted to taste
• 1 tsp dried thyme crumbled
• 1 small bay leaf
• 1/2 cup raw cashews ( or 1/4 cup raw cashew butter)
• 1/4 cup 1chopped fresh basil
• 5 oz organic baby spinach

Method

 

1. In a large saucepan, add all ingredients except the cashews, basil and spinach.
2. Simmer for 30 minutes.
3. Discard the bay leaf.
4. Remove 2 cups of the vegetables with a slotted spoon and set aside.
5. Puree the remaining soup with the cashews in a food processor or high powered
   blender until smooth.
6. Return the pureed soup along with the reserved vegetables to the pot.
7. Stir in the basil and spinach and heat until spinach is wilted.

Nutrition

Calories: 254kcal

Notes

PROTEIN 14g; CARBOHYDRATES 40g; TOTAL FAT 8.9g; SATURATED FAT 1.7g; SODIUM 203mg; FIBER 6.3g; BETA-CAROTENE 20201mcg; VITAMIN C 57mg; CALCIUM 141mg; IRON 4.4mg; FOLATE 143mcg; MAGNESIUM 133mg; ZINC 1.8mg; SELENIUM 4.2mcg

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