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

 

Sign up here to start your free subscription to MidlandsLife!