tomato basil bisque
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This recipe is sponsored by Know Diabetes by Heart, a joint initiative of the American Heart Association and American Diabetes Association. The opinions and text are all mine. The end.
I love making soups especially around this time of the year not only because my family loves them but because most soup recipes tend to be simple, don’t require much preparation and they are very versatile. I have been wanting to try this tomato basil bisque soup for a while so today I am glad I got around to doing it. It turned out fabulous.
For my tomato basil soup version I was able to shorten the preparation time and steps require to make it, so I hope you get to try it. My family enjoyed it quite a lot. I kind of wish I doubled the batch to be honest.
I am collaborating with Know Diabetes by Heart a collaboration between the American Heart Association and American Diabetes Association to bring to your recipe ideas. This tomato basil bisque not only is heart healthy but great for people living with diabetes.
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tomato basil bisque
Yield: 8 servings
Prep Time: 5 minutes
Cook Time: 25
Total Time: 30
- 1 tbsp canola oil
- 2 medium leeks (white part only), thinly sliced, or 1/2 cup sliced onion
- 2 small rib of celery, diced
- 4 medium garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 lb tomatoes
- 2 cups of water
- 1/2 cup loosely packed fresh basil
- 1/2 cup fat-free half-and-half
In a large saucepan, over medium to high heat, heat oil and add stir leeks, celery, garlic, salt, and pepper for 3 minutes. Add tomatoes and stir. Cook for another 2-3 minutes.
Add water to the pan. Reduce the heat and simmer, partially covered, for 8–10 minutes, stirring occasionally. Turn heat off and add chopped basil and half and half. With an emersion blender, blend ingredients until desire consistency.
Serve warm or refrigerate in an airtight container until chilled.