Tomato Bisque

Total Time
1 hour
Rating
4(35)
Comments
Read comments

Featured in: Red Harvest

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe
  • Print Options


Advertisement


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.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

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.

Ratings

4 out of 5
35 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

There aren’t any comments yet. Be the first to leave one.
There aren’t any comments yet. Be the first to leave one.
Private comments are only visible to you.

Advertisement

or to save this recipe.