Tomato Sweet Potato Bisque
From One Pot Meals for People with Diabetes by Ruth Glick & Nancy Baggett. "This hearty, very savory vegetable bisque is quickly pureed in a food processor. It is enriched with a surprising, but tempting ingredient--peanut butter."
- Ready In:
- 1 large onion, chopped
- 1 tablespoon olive oil
- 3 1⁄2 cups chicken broth
- 4 1⁄2 cups sweet potatoes, peeled and cubed (1/3 inch)
- 1 tablespoon fresh gingerroot, peeled and minced
- 1 teaspoon dried thyme leaves
- 1 teaspoon ground allspice
- 1⁄8 - 1⁄4 teaspoon hot red pepper flakes (to taste)
- 1 (28 ounce) can crushed tomatoes
- 1⁄3 cup smooth peanut butter
- salt and black pepper
- In a 4-qt saucepan or similar size soup pot, combine the onion and oil. Cook over med-high heat, stirring frequently, 3-4 minutes, until onion is soft and beginning to brown.
- Stir in the broth, sweet potatoes, ginger root, thyme, allspice, and crushed red pepper. Bring to a boil over high heat. Reduce the heat; simmer, uncovered, stirring occasionally, until the sweet potatoes are just tender, 7-8 minutes.
- Scoop up 3 1/2 cup vegetables, then 1 cup broth from pan and place in a food processor. Process until completely pureed and smooth. Return the pureed mixture to the saucepan.
- Combine about 2/3 of the canned tomatoes and the peanut butter in the processor. Process until well blended. Return the pureed mixture, then the remaining tomatoes, to the saucepan.
- Bring the mixture to a simmer. Cook 2-3 minute longer, until the bisque is piping hot and the flavors are blended. Taste and add salt and pepper, if desired.
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