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Tomato Basil Bisque

Tomato Basil Bisque

Fresh basil flavors every spoonful of this smooth soup that can be served warm or chilled. The leeks offer a more subtle taste than onions, but either will work. Try this bisque with a low-fat grilled cheese sandwich on whole-grain bread for a light lunch.

 

 

 

Ingredients

Serves: 8

Serving Size: 3/4 cup

Prep Time: 20 minutes

Cooking Time: 25 minutes

  • 1 cup fat-free, low-sodium chicken or vegetable broth, divided use
  • 2 medium leeks (white part only), thinly sliced, or 1/2 cup sliced onion
  • 1 small rib of celery, diced
  • 2 medium garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 lb tomatoes
  • 1/4 cup loosely packed fresh basil
  • 1/2 cup fat-free half-and-half

Directions

  1. In a large saucepan, stir together 1/2 cup broth, the leeks, celery, garlic, salt, and pepper. Bring to a simmer over medium-high heat. Reduce the heat and simmer, covered, for 5 minutes, or until the vegetables are tender. Remove from the heat. Let cool for 5 minutes.
  2. In a food processor or blender (vent the blender lid), process the leek mixture for about 1 minute, or until smooth. Return the leek mixture to the pan. Keep warm over low heat (uncovered).
  3. Fill a small saucepan half-full with cold water. Bring to a boil over high heat. Reduce the heat to medium high. Cut a small X on the bottom of each tomato so the skin will loosen more easily. Put 2 tomatoes in the saucepan. Simmer for 10 seconds, or until the peel starts to loosen from the flesh. Transfer to a cutting board. Repeat with the remaining tomatoes. Let the tomatoes cool for a few minutes. Remove the peel. Cut the tomatoes into four wedges each.
  4. In a food processor or blender, process the tomatoes and the remaining 1/2 cup broth in batches until smooth, about 1 minute per batch. Before processing the last batch, add the basil.
  5. Stir the tomato mixture into the leek mixture. Increase the heat to medium high and bring to a simmer. Reduce the heat and simmer, partially covered, for 8–10 minutes, stirring occasionally.
  6. Stir in the half-and-half. Cook over low heat for 1–2 minutes, or until the soup is heated through, stirring occasionally. Serve warm or refrigerate in an airtight container until chilled.

Exchanges/Choices

2 Vegetable

Nutrition Facts

Calories 50
    Calories from Fat 10
Total Fat 1g
    Saturated Fat 0g
    Trans Fat 0g
    Polyunsaturated Fat 0g
    Monounsaturated Fat 0g
Cholesterol 0mg
Sodium 90mg
Potassium 415mg
Total Carbohydrate 10g
    Dietary Fiber 2g
    Sugars 5g
    Added Sugar 0g
Protein 3g
Phosphorus 75mg

This recipe is from Diabetes & Heart-Healthy Recipes published by the American Diabetes Association. ©2019 American Diabetes Association and the American Heart Association. All rights reserved. Available at ShopDiabetes [5] and ShopHeart [6].