By Angie McGowan
For most of this month we’ll be trying to get back to more healthy eating in our home. That means little to no sweets, little bread, and lots of vegetables, preferably in soup form. This is one of my favorite vegetable soups – tomato basil bisque. I’ve lightened it up quite a bit by using cornstarch as the thickening agent instead of a buttery roux base. Since it’s January and we’re trying to shed a few pounds we packed on with all the holiday treats, we’ll be skipping the grilled cheese to go along with this delicious tomato soup. If you fix a grilled cheese with this soup though, I’d suggest a fresh mozzarella, basil and Prosciutto on garlic focaccia.
Read More Recipe: Vegetable barley soup - Indian vegetable barley soup
Fire Roasted Tomato Basil Bisque
Ingredients
- 1 – 28 oz can tomato sauce
- 2 – 14 oz cans fire roasted tomatoes
- 1 large bunch fresh basil, torn
- 1 quart chicken or vegetable stock
- 1/4 cup cornstarch
- 1/2 cup water
- 1 cup milk
- 3 tablespoon sugar
- salt and pepper
- 1 clove garlic, finely chopped
- 1/2 medium onion, finely chopped
- olive oil
Method
1. Preheat large soup pot. Drizzle with olive oil. Add onions. Saute over medium heat until translucent. Add garlic and saute for just a minute more. Add tomato sauce, fire-roasted tomatoes, vegetables stock, sugar to pot. Salt and pepper soup to taste.
2. Bring to a boil and reduce to a simmer. Simmer for 15 – 20 minutes. Combine 1/4 cup cornstarch and 1/2 cup water in a small bowl. Mix to combine. Add to soup and bring to a simmer. Soup will thicken. Add milk and basil. Heat through, but don’t boil again. Turn heat off and serve.
Food , Recipes
