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Tomato-Vegetable Bisque

Makes: 10  servings Prep 10 mins Cook 21 mins
Tomato-Vegetable Bisque
  • 2 tablespoons  olive oil
  • 1 medium-size onion, peeled and chopped
  • 3 large carrots, peeled and cut into coins
  • 3 medium-size parsnips, peeled and cut into coins
  • 1/2 teaspoon  dried oregano
  • 1/2 teaspoon  black pepper
  • 2 cans (28 ounces each) fire-roasted diced tomatoes, drained
  • 1 box (32 ounces; 4 cups) Pacific Natural Food Organic Vegetable Broth
  • 2/3 cup  heavy cream
  • Hot sauce, seasoned croutons, optional
Make It

1. Heat oil in a large pot over medium heat. Add onion and cook 6 minutes. Stir in carrots, parsnips, oregano and pepper. Cook an additional 3 minutes.

2. Add drained tomatoes and 2 cups of the broth. Increase heat to medium-high and partially cover pot. Bring to a simmer, then reduce heat to medium and continue to simmer 10 minutes, until all vegetables are cooked.

3. Ladle half of the mixture into a blender; carefully puree. While blending, add 1 cup of the remaining vegetable broth. Repeat with remaining tomato mixture and remaining broth. Return to pot, stir in cream and heat gently until warm, about 2 minutes. Add hot sauce and croutons to taste.

Nutrition Facts
  • Servings Per Recipe 10,
  • cal.(kcal)150,
  • Fat, total(g)9,
  • chol.(mg)22,
  • sat. fat(g)4,
  • carb.(g)16,
  • fiber(g)3,
  • pro.(g)2,
  • sodium(mg)594,
  • Percent Daily Values are based on a 2,000 calorie diet.

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