- 1 tbsp butter
- 1 medium onion
- 1 cup chopped carrots
- 1 celery stalk
- 3 cloves garlic
- 30 oz fresh plum tomatoes, peeled
- 32 oz fat free chicken broth, vegetarians use vegetable broth
- 3 sprigs parsley
- 10 basil leaves
- 2 bay leaves
- 2 tbsp reduced fat sour cream
- Parmigiano Reggiano for serving (optional)
Read more at https://www.skinnytaste.com/tomato-bisque/
To peel the tomatoes, boil
a large pot of water. When boiling, drop
the tomatoes in the water to blanch one minute, or until the skin cracks. Quickly remove from the water, let it cool a few minutes and the skin will come right off.
onions, carrots, celery and garlic using a mini food processor or chopper. Melt
butter in a large soup pot over medium heat. Add
butter until melted, then add
chopped onions, carrots, celery and garlic. Cook
stirring often until soft, about 8-10 minutes. Add
chicken broth and tomatoes, stirring well.
Using a string or a rubber band, tie
herbs together and drop into the soup. This will make it easy to remove later. Add
salt and fresh pepper, reduce
heat to low and simmer
covered for 30 minutes.
herbs and discard, add
sour cream and blend with a hand blender until smooth. (A regular blender would work, but be sure to let the soup cool before blending and fill only halfway in the blender so it doesn’t explode on you).
Ladle into bowls and top with freshly grated cheese and fresh basil.
Makes 8 cups.