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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.

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

Tomato Bisque

Servings 4
Calories 254 kcal

Ingredients
  

  • 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

Instructions
 

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

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

Nutrition

Calories: 254kcal
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