Go Back
–+ servings

Tomato Bisque

Print Recipe Pin Recipe
Servings: 4
Calories: 254
Ingredients Method Nutrition Notes

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

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

Tried this recipe?

Let us know how it was!