Creamy Tomato-Basil Bisque

Submitted by BB2011

"From Vegetarian Times September 2009. Nutrition facts: 89 cal, 2g protein, 3g fat, 13g carbs, 4mg cholesterol, 491mg sodium, 2g fiber, 8g sugar."

 

• Ready In: 30mins
• Ingredients: 11
• Yields: 8 cups
• Serves: 8

ingredients

• 1 tablespoon olive oil
• 1 small onion, chopped (1/2 cup)
• 2 garlic cloves, minced (1 tablespoon)
• 2 (28 ounce) cans muir glen organic fire roasted diced tomatoes
• 2 teaspoons sugar
• 1 teaspoon balsamic vinegar or 1 teaspoon sherry wine vinegar
• 1 teaspoon dried basil
• 1 bay leaf
• 2 1⁄2 cups low sodium vegetable broth
• 1⁄2 cup half-and-half or 1/2 cup soy coffee creamer
• 1⁄4 cup fresh basil, chopped (for garnish)

directions

1. Heat oil in saucepan over medium heat. Add onion and garlic; cook 5 minutes. Add tomatoes, sugar, vinegar, basil, bay leaf, and broth. Cover, and simmer 10 minutes. Remove bay leaf.
2. Puree soup in blender or food processor until smooth. Strain through fine mesh strainer into sauce pan; return to simmer. Remove from heat, and stir in half-and-half. Season with salt and pepper, if desired. Garnish with basil.

Reviews

[stgmngrjan]

Great! Tasted better after sitting in fridge for several hours. I used chicken broth; didn't strain it after puree. I added some cooked basmati rice when serving. Added sprinkle of good parmesan. Thanks,<br/>Jan

 

[bill mayes]

This is a easy winner. Made with some (3) Hanover tomatoes plus the rest of the canned Tomatoes in the recipe. I made this today and Sue and I loved it. So fresh and tasty