Tomato Bisque

Total Time
1 hour
Rating
4(35)
Comments
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Ingredients

Yield:Four servings
  • 3teaspoons extra-virgin olive oil
  • 4cloves garlic, peeled and minced
  • 2small onions, peeled and diced
  • 2teaspoons ground cumin
  • 1teaspoon ground coriander
  • 2cups chicken broth, homemade or low-sodium canned
  • 8medium tomatoes, seeded and cut into large dice
  • 41-inch-thick slices stale, crusty bread, torn into pieces
  • 1teaspoon grated orange zest
  • 1teaspoon kosher salt, plus more to taste
  • Freshly ground pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

224 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 34 grams carbohydrates; 5 grams dietary fiber; 12 grams sugars; 9 grams protein; 796 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat 1 teaspoon of the olive oil in a large saucepan over medium heat. Add the garlic and onions and cook for 2 minutes. Stir in the cumin and coriander and 1 tablespoon of the chicken broth. Cook until the onions are very soft, about 5 minutes longer. Add the tomatoes and the remaining broth and bring to a boil. Reduce the heat and simmer for 30 minutes.

  2. Step 2

    Stir in the bread pieces and the orange zest and cook for 5 minutes longer. Working in 2 batches, place the soup in a food processor and process until smooth. Place the soup in a clean saucepan and stir in the salt and pepper. Warm over low heat until hot. Ladle the soup into 4 bowls and swirl ½ teaspoon of olive oil into each one. Serve immediately.

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