Recipe courtesy of Jeff Mauro
Recipe courtesy of Jeff Mauro
Show:
Worst Cooks in America
Tomato Bisque
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- Level: Easy
- Total: 45 min
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 286
- Total Fat
- 18 g
- Saturated Fat
- 11 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 6 g
- Sugar
- 14 g
- Protein
- 7 g
- Cholesterol
- 51 mg
- Sodium
- 860 mg
- Level: Easy
- Total: 45 min
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 286
- Total Fat
- 18 g
- Saturated Fat
- 11 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 6 g
- Sugar
- 14 g
- Protein
- 7 g
- Cholesterol
- 51 mg
- Sodium
- 860 mg
Ingredients
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Directions
- Heat a heavy-bottomed saucepan over medium-high heat and melt the butter until foaming. Add the shallots, carrots, crushed red pepper and salt. Saute for 5 to 10 minutes until they soften and start to caramelize. Add the garlic, tomato paste and sherry and cook until the liquid has evaporated and the alcohol has cooked off, about 1 minute. Add the crushed tomatoes and reduce the heat to low. Simmer for 20 minutes, then add 2 cups chicken stock and, using an immersion blender, puree the soup until uniform in texture. Add the heavy cream and adjust the consistency with the remaining cup chicken stock if needed. Season to taste.
