Tomato Bisque

Because there just aren't enough tomato bisque recipes out there.... ;-) The recipe calls for 1% milk because it's meant to be a low-fat recipe; however, feel free to use whole milk or even half and half if you're not worried about fat content.

• Ready In: 40 mins
• Serves: 4

Ingredients

• Bisque

• 1 1⁄2 cups 1% low-fat milk
• 2  tomatoes, diced
• 1  tablespoon tomato paste
• 1  teaspoon dried ancho chile powder
• 1  garlic clove, minced
• 1  medium onion, chopped
• 2  tablespoons masa harina, preferably blue corn
• 1⁄4 cup chopped pimiento
• 2  teaspoons turbinado sugar (regular sugar is ok)
• 1  teaspoon lime juice
• 1⁄2 teaspoon horseradish
• 1  teaspoon vanilla extract
• 1⁄4 teaspoon  habanero salsa (optional)

• Cilantro Salsa

• 2  tablespoons diced green chilies
• 1  garlic clove, minced
• 1⁄4 cup  white onion, minced
• 1  dash  habanero salsa (optional)
• 1⁄2 cup  chopped fresh cilantro, lightly packed
• 3  tablespoons canola oil
• 1  tablespoon lime juice
• 1  tablespoon nonfat sour cream

Directions

1. For Bisque:
2. In a blender, combine milk, tomatoes, tomato paste, ancho chile powder, garlic, and onion. Puree. Pour into stock pot and bring to a boil. Reduce heat to simmer, cover, and cook over medium heat for 15 minutes, stirring often. Remove from heat and let cool to room temperature.
3. Strain soup stock into a deep bowl, pushing as much pulp through the sieve as possible. (You could skip this step.).
4. Return stock to pot and add remaining ingredients. Bring to a simmer and cook for 15 minutes, stirring frequently. Remove from stove and let cool. Refrigerate at least 4 hours or overnight. Garnish with Cilantro Salsa before serving.
5. Cilantro Salsa:
6. Combine all ingredients in blender and puree. Store in refrigerator for up to 2 weeks. Makes 3/4 cup.