Tomato Carrot Basil Bisque
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 1 (28 ounce) can crushed tomatoes
- 1 (11 1/2 ounce) can tomato cocktail juice
- 1 (8 ounce) bag baby carrots, chopped
- 1 (14 1/2 ounce) can chicken broth
- 20 fresh basil leaves, cut into thin strips
- 1 cup fat-free half-and-half
- 1⁄4 cup low fat margarine
- 1 pint grape tomatoes
- 1 teaspoon brown sugar
- salt, pepper, garlic powder to taste
directions
- In a large saucepan, combine the crushed tomatoes, grape tomatoes, vegetable juice, carrots, brown sugar, and chicken broth.
- Bring to a boil then simmer for 30 minutes (or longer if carrots are not tender).
- Remove from heat, and stir in the basil. At this point, you may puree the soup if you wish. (I always puree.)
- Add the cream and low fat margarine or butter; return to medium-low heat, and stir until butter is melted.
- Add salt, pepper, and garlic powder to taste.
- Serve immediately.
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