Leigh’s Tomato Bisque Recipe

I love tomato bisque, especially when the weather gets colder. This is my absolute favorite soup to make. With the cream and fresh basil it is so rich and flavorful, so can be served for lunch, before for dinner, or as part of dinner with salad or sandwiches.

In a large pot, over medium heat combine:
2 tablespoons butter
1/3 cup rice
1 minced garlic clove
1 teaspoon onion powder

As butter melts, add rice, garlic and onion powder. Cook for a few minutes, stirring constantly. Add:
1 can whole tomatoes
2 cups vegetable broth
1 tablespoon chopped fresh basil
1/4 teaspoon dried thyme

Bring all of this to a boil and then cover for about 30-35 minutes, or until rice is very tender. Once cooked, add mixture to a blender and puree for until smooth. Return to pot and add:
*1 cup heavy cream
*1 cup non-fat or low-fat milk
dash of hot sauce
salt and pepper to taste

Combine and bring soup to just a boil then take off heat and serve.

* 2 cups of whole milk can be substituted for the 1 cup heavy cream and 1 cup milk, which is less fat, but still very flavorful. I have made the soup with low-fat milk only and the flavor is not as rich, plus the texture changes.

Serves 4-6

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4. Sun-Dried Tomato and Spinach Salmon
5. Tracey’s Peanutbutter and Chocolate Scrunch