Try this Tomato Bisque Soup recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 400 °F. In a mixing bowl, combine drained
whole tomatoes, carrots, shallots, and 1 Tbsp. of the olive oil,
and toss to coat. Season vegetables with pepper and place on
a baking sheet. Roast until caramelized, about 30 minutes.
Heat a soup pot over medium heat. Add remaining olive oil
and allow to warm. Add crushed red pepper flakes and garlic
and sauté for 1 minute. Add tomato paste and cook for 1–2
minutes, then add 2 Tbsp. of vegetable broth. Cook another
2 minutes. Add roasted vegetables, crushed tomatoes, and
remaining vegetable broth. Season with pepper and simmer
for 15 minutes. Purée the soup with an immersion blender
until uniform in texture. Add more vegetable broth to adjust
consistency if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (123g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 971 | ||
Calories from Fat: 971 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 108.1g | 144 % | |
Saturated Fat 14.9g | 75 % | |
Monounsaturated Fat 78.8g | ||
Polyunsanturated Fat 11.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 72.2mg | 2 % | |
Potassium 115mg | 3 % | |
Total Carbohydrate 3.7g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 3.2g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 971
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