Tomato bisque

Lynnda Cloutier


Rice is the secret ingredient for creating a creamy texture without the extra fat and calories.Points value: two Source: unknown


★★★★★ 1 vote



  • ·
    cooking spray
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    one package pre-chopped celery, onion, and bell pepper mix, 8 ounces
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    1/2 cup julienne cut sun-dried tomatoes, packed without oil
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    3 cups organic vegetable broth
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    one can diced fire roasted tomatoes, undrained, 14.5 ounces
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    one half of an 8.8 ounce package of pre-cooked long grain white rice, such as minute ready to serve.
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    1/4 teaspoon freshly ground black pepper
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    1 tablespoon fresh lemon juice
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    fresh parsley sprigs, optional
  • ·
    reduced fat sour cream, optional

How to Make Tomato bisque


  1. heat a large pan over medium-high heat. Coat pan with cooking spray. Add celery mix and sun-dried tomatoes; cook, stirring often, five minutes or until tender. Stir in broth and next four ingredients; cover and bring to a boil over high heat.
  2. Place half of tomato mixture in a blender. Remove centerpiece of blender lid to allow steam to escape. Secure blender lid on blender. Place a clean towel over opening in blender lid to avoid splatters. Blend until smooth. Pour into a large bowl. Repeat procedure with remaining tomato mixture. Return soup to pan. Cook, stirring constantly, over medium-high heat for two minutes or until thoroughly heated. Garnish with parsley and sour cream, if desired. Serves four.

Printable Recipe Card

About Tomato bisque

Course/Dish: Cream Soups

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