Tomato Bisque Weight Watcher's Style

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 4
YIELD: 4 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put chicken broth in a saucepan over medium heat.
  • Peel and cube chayote. Rough chop onion. Slice celery and carrots into 1” pieces. (Peel carrot if desired)
  • Add vegetables and herbs to broth and heat to a low boil. Cover and reduce heat to a simmer. Cook for about 30 minutes until vegetables are tender.
  • Remove from heat and cool. (it is easier to process food that isn't still hot).
  • Process in small batches in the food processor or blender until creamy smooth and set aside.
  • Core the tomatoes and roast under the broiler or with a flame tamer over a gas burner. Turn as the tomatoes cook. Don't worry if the skin is a little blackened– it adds flavor.
  • Roast the garlic still in the skin until lightly brown. Peel and slice.
  • Process the tomatoes and garlic in the food processor or blender on rough chop.
  • Add to chayote mixture and reheat. Add salt and pepper to taste.
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