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Bisque: Tomato-Basil Bisque




Source of Recipe


Detroit Free Press


List of Ingredients




tablespoon unsalted butter

1 tablespoon olive oil

2 large cloves garlic, peeled, minced

2 onions, peeled, chopped

1 pound fresh tomatoes, washed, seeded and coarsely chopped

2 cups fat-free less-sodium chicken broth

1/2 teaspoon baking soda

Salt and pepper to taste

1/2 teaspoon dried thyme

2 cups half-and-half

Several dashes of your favorite hot red pepper sauce, optional

2 tablespoons fresh chopped basil

Recipe



n a large saucepan, melt the butter with the olive oil. Add the garlic and cook 1 minute or until fragrant. Stir in the onions and continue cooking over medium heat until the onions are soft and honey-colored. Add the chopped tomatoes, chicken broth, baking soda, salt, pepper and thyme. Bring to a boil, then reduce the heat, partially cover and simmer about 30 minutes.

Transfer the soup to a blender and purée until almost smooth. Return to the saucepan. Whisk in the half-and-half and heat over low heat until slightly thickened and heated through. Just before serving, add the hot sauce if using, and sprinkle each serving with the chopped fresh basil.

SERVES 6

Adapted from Kroger and tested by Susan Selasky for the Free Press Test Kitchen. 177 calories (69% from fat), 14 grams fat (7 grams sat. fat), 10 grams carbohydrates, 5 grams protein, 189 mg sodium, 36 mg cholesterol, 104 mg calcium, 1 gram fiber.