Here in the south we have a chain of grocery stores called Publix. They make a delicious Tomato Bisque that is on their salad bar almost every day of the week. I have decided to try and recreate this soup...and my first attempt wasn't bad. It doesn't taste like Publix, but hey...IT WAS MY FIRST TRY. I have never made tomato soup before, I am a buy it in the can kind of gal. But I have a new handheld blender (thank you mother) that I was dying to use! So here is the recipe if you want to try it yourself. Enjoy!
2 cans (28 ounces each) of diced tomatoes
3 cups chicken broth
1/4 cup chopped celery
1/2 cup chopped carrots
1 yellow onion chopped
2 cloves diced garlic
Pepper and salt
Open and drain both cans of tomatoes, reserving the juice for later. Spread tomatoes out on cookie sheet and season with salt and pepper (don't be afraid to be generous). Place in preheated oven (375) for 20 minutes.
During that time, put a little olive oil, the onion, and the garlic in a dutch oven/big pot and sauté onions and garlic until tender (5-7 minutes). Add celery and carrots and continue to cook and sauté until they are tender (about 5-7 minutes). Add chicken broth and tomatoes (from the oven) and the tomato juice you set aside into pot. Add pepper and salt to taste. You can add a little garlic salt if you want. The recipe called for 4 drops of hot sauce, but I added a little more. Bring to a boil, then reduce to a simmer, cover and cook for 20 minutes.
Use your hand held blender stick (immersion blender) to puree soup (you could transfer to a blender but that's no fun!) You will need to do this for sure, or your soup will not be the correct consistency.
Taste and season with salt, pepper, or hot sauce until you like it.
Once I put the soup in the bowls, I added some feta cheese and a little colby Monterey jack cheese. Yum!
Makes about 6-8 servings, at around 150 calories a serving (before the cheese).
Wednesday, January 6, 2010
Posted by Amy W. at Wednesday, January 06, 2010
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sounds great, I will have to try your recipe soon!ReplyDelete
That's a nice healthy version. So many yummy tomato soup recipes are loaded with cream &/or butter.ReplyDelete
I make a similar soup sometimes and add a little pesto to it for additional flavor. I once worked in a restaurant where we made a tomato soup with chick peas that was sooo good - so if you like chick peas try that.
Yum - sounds nice!! Will give this a try.ReplyDelete
You could also add some fat free cream - I haven't used this yet, but I hear good stuff about it, and some basil! There is a restaurant chain called La Madelaine. When I was in grad school my friend and I would go there all the time and get the tomato soup...but then we looked at the glass jar of the soup that you could take home and saw the cream and calorie count...ReplyDelete
Well, we still had it sometimes!
Mmmmm sounds great!ReplyDelete
wow, thx for the recipe!ReplyDelete
sounds easy enough. soup recipes scare me but this is do-able. i love tomato soup! and this look gluten free! yay~ReplyDelete