Artichoke Tomato Bisque
TOTAL TIME: Prep: 25 min. Cook: 30 min
YIELD: 12 servings (3 quarts).
Tomatoes and roasted sweet red pepper pair up to create a fabulous base for this herb cream soup. Serve it as a first course at dinner parties and you'll be amazed at the compliments you receive. —Doty Emory, Jasper, Georgia
Ingredients
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1 can (28 ounces) diced tomatoes, undrained
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1 jar (7-1/2 ounces) roasted sweet red peppers, drained
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1 medium onion, chopped
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4 garlic cloves, minced
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1 teaspoon each dried thyme, basil and oregano
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1 tablespoon butter
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1 tablespoon olive oil
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1 can (14-1/2 ounces) vegetable broth
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1 can (14-1/2 ounces) reduced-sodium chicken broth
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1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
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1 cup heavy whipping cream
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1 cup whole milk
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2 tablespoons sherry
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2 tablespoons minced fresh cilantro or 2 teaspoons dried cilantro flakes
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2 tablespoons cornstarch
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1/4 cup cold water
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1/2 teaspoon Creole seasoning
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1/8 teaspoon pepper
Directions
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1.
In a blender, cover and process tomatoes and peppers until pureed. In a large saucepan, saute the onion, garlic, thyme, basil and oregano in butter and olive oil until onion is tender.
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2.
Add the broths, artichokes, cream, milk, sherry, cilantro and tomato mixture. Bring to a simmer; cook for 10-12 minutes.
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3.
In a small bowl, whisk cornstarch and water until smooth; gradually add to saucepan. Cook and stir for 3-5 minutes or until thickened; add Creole seasoning and pepper.
Nutrition Facts
1 cup: 150 calories, 10g fat (6g saturated fat), 32mg cholesterol, 544mg sodium, 11g carbohydrate (5g sugars, 1g fiber), 3g protein.
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