Tomato-Vegetable Bisque

Hot sauce gives a spicy touch to this creamy soup recipe that can be prepared in just over 30 minutes.

Tomato-Vegetable Bisque
Servings: 10 Prep 10 mins Cook 21 mins


  • 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; Amount Per Serving: 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.