Receta Warm Your Belly
Last week I got home from my clinical rotations to a knock on my door. I was met with my ever so generous neighbor bringing me over a bowl of his tomato soup! I LOVE soup (this is no secret!) and so I was so excited to get a sample of his, which was ever so yumm-O. I craved his for a week after eating it! So, I was inspired to come up with a recipe for a hearty bowl of tomato soup of my own. What an awesome way to enjoy a chilly November evening- November??!! Can’t believe it’s here already! SO excited for the holidays!
White Bean and Tomato Bisque
INGREDIENTS:
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 2 (15oz) cans fire roasted tomatoes
- 1 (32oz) can crushed tomatoes
- 2.5 cups organic vegetable broth
- 1.5 cups fat-free half and half
- 2 (15oz) cans great northern beans, drained and rinsed
- 8 medium tomatoes on the vine, rough chopped
- 1 tsp Kosher salt
- 2 tsp nutmeg
DIRECTIONS:
In a Dutch oven, heat olive oil over medium high heat. Add onion and garlic and saute until onion is golden brown and translucent, about 6 minutes. Add crushed and fire roasted tomatoes, stirring to combine with the onoin mixture. Next add the vegetable broth, bring to boil. Reduce heat to LOW, or lower enough to continue to simmer the soup. Slowly stir in the half and half. Add the beans and roughly chopped fresh tomatoes, stirring gently as to not break down the vegetables. Bring to boil, stirring frequently. Add salt and nutmeg. Allow soup to simmer for about 15 minutes. Remove from heat, allowing it to cool slightly. Place 3 cups of the soup into a bowl of a large food processor or blender. Process until smooth. Return puree to pot with the remaining soup, stirring in well.
Serve with garlic croutons, real crispy bacon crumbles, and shredded basil
Nutritional Information
Makes 10 cups; Serving Size 2 cups
Calories: 208 calories
Fat: 10g (1.2g saturated fat)
Carbohydrates: 36.5g
Fiber: 7.5g
Protein: 9.9g