Recipe courtesy of Aaron McCargo Jr.
and
Kelsey Nixon
Tomato Bisque
Getting reviews...
- Level: Easy
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
- Yield: 12 to 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 418
- Total Fat
- 41 g
- Saturated Fat
- 17 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 3 g
- Cholesterol
- 93 mg
- Sodium
- 154 mg
- Level: Easy
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
- Yield: 12 to 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 418
- Total Fat
- 41 g
- Saturated Fat
- 17 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 3 g
- Cholesterol
- 93 mg
- Sodium
- 154 mg
Ingredients
Directions
- In a medium stock pot, saute onions and celery in oil until tender. Stir in the flour with a heat resistant spatula, and mix until fully incorporated. Puree the tomatoes and add to flour mixture. Stir in the bouillon powder, heavy cream, Italian seasoning and pepper and cook on medium heat. Stir frequently for 10 to 15 minutes.
