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Roasted Tomato Bisque - Lunch Version

<p>This Roasted Tomato Bisque is creamy and light, making it great for those hot summer afternoons. If you have an overabundance of garden tomatos like I do, this is an absolute must!</p>
4 Servings Recipe By

Ingredients

  • 6 1/2 cups drain Whole Tomatoes, Canned
  • 1 tablespoon Olive Oil
  • 1 tablespoon Brown Sugar
  • 1 cup dice Carrot
  • 1 cup dice Onion
  • 1/8 teaspoons Salt #1
  • 1/8 teaspoons Pepper #1
  • 3 tablespoons Butter
  • 1/2 teaspoons Red Pepper Flakes
  • 2 teaspoons mince Garlic, Cloves
  • 1 tablespoon Tomato Paste
  • 2 tablespoons Red Wine
  • 28 ounces Crushed Tomatoes, Canned
  • 1 1/2 cups Chicken Broth/Stock
  • 1/4 cups Heavy Whipping Cream
  • 1/4 teaspoons Salt #2
  • 1/2 teaspoons Black Pepper #2

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1.5 cups
  • 330 Calories
  • 19g Total Fat
  • 9g Sat Fat
  • 1g Trans Fat
  • 41mg Cholesterol
  • 1311mg Sodium
  • 38g Total Carb
  • 11g Fiber
  • 23g Total Sugars (Includes 3g Added Sugars)
  • 8g Protein
  • 8 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a large bowl, combine whole tomatoes, olive oil, brown sugar, carrots, and onions.
  2. Mix well to coat, then season with salt #1 and pepper #1.
  3. Place vegetable onto a baking sheet and roast at 400 degrees for 30 minutes or until caramelized.
  4. Heat a large stock pan over medium heat and melt butter.
  5. Add red pepper and garlic and roast for 1 minute, then add tomato paste and cook for an additional 1-2 minutes.
  6. Next, add the red wine and cook until the liquid has evaporated, 1-2 minutes.
  7. Add roasted vegetables, crushed tomatoes and chicken stock.
  8. Bring to a boil.
  9. Reduce heat and allow to simmer for 15 minutes.
  10. Add the cream and puree the soup with an immersion blender until consistent in texture. Season with salt #2 and pepper #2.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large bowl, combine whole tomatoes, olive oil, brown sugar, carrots, and onions.
  2. Mix well to coat, then season with salt #1 and pepper #1.
  3. Place vegetable onto a baking sheet and roast at 400 degrees for 30 minutes or until caramelized.
  4. Heat a large stock pan over medium heat and melt butter.
  5. Add red pepper and garlic and roast for 1 minute, then add tomato paste and cook for an additional 1-2 minutes.
  6. Next, add the red wine and cook until the liquid has evaporated, 1-2 minutes.
  7. Add roasted vegetables, crushed tomatoes and chicken stock.
  8. Bring to a boil.
  9. Reduce heat and allow to simmer for 15 minutes.
  10. Add the cream and puree the soup with an immersion blender until consistent in texture. Season with salt #2 and pepper #2.
  11. Let cool.
  12. Divide among indicated number of freezer bags, label & seal.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in microwave for 1-2 minutes or until heated through.

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