Tomato and Roasted Red Pepper Bisque

By Jan Pinnington 
Healthy Hands Cooking

Your kids will have NO CLUE that there are 5 different kinds of veggies swirled into this one delicious creamy soup!

Ingredients:

1 Tbsp. Extra Virgin Olive Oil

1 red onion, chopped

2 cloves garlic, chopped

1 cup chopped baby carrots

2 celery stalks, chopped

1 can diced tomatoes (14.5 oz.)

4 fresh Roma tomatoes, chopped

4 cups veggie or chicken stock

1 tsp. dried basil (or fresh as desired to taste)

1/2 cup milk or cream

Sea salt and black cracked pepper

Garnish: Croutons and fresh basil sprig

Directions

1. Saute olive oil, onion, and garlic in a large pot for about 5 minutes until onions are soft.
2. Add the chopped carrots, celery, canned tomatoes, fresh tomatoes , basil, and broth and allow to simmer for about 20 minutes until the carrots are super soft.
3. Blend the soup in small batches until very smooth, returning to a new pot.
4. Stir in the milk and add salt and pepper to taste.
5. May be garnishedwith crunchy croutons and a fresh sprig of basil.

Jan Pinnington is a Nutritional Consultant and Founder of Healthy Hands Cooking.  For more recipes, or to learn about their kids healthy cooking classes and instructor business opportunities, please visit www.HealthyHandsCooking.com

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