Cold days call for soups…and soups you can make in a crockpot and blend up at the end of the day are my kind of meal.

I love simple recipes that are delicious! The best part about this particular soup is its versatility! I’ve cooked tortellini and topped it with the soup, I’ve added ground beef, rice, quinoa,  noodles, the possibilities are endless*! I also eat it as is without anything added too.

Tomato Bisque Soup

Recipe adapted from Cooking Classy

Serves 4-6

Nutrition/serving (based on 6 servings):

Calories: 174

Fat: 7g

Carbs: 12g

Protein: 5g

Ingredients:

  • 1 ¾ c. diced carrots
  • 1 ¾ c. diced yellow onion
  • 5 cloves garlic, minced
  • 2 cans diced tomatoes
  • 1 carton vegetable broth
  • 1 tbsp. dried basil
  • 2 bay leaves
  • 1 tbsp. white sugar
  • Salt & pepper, to taste
  • ¾ c. heavy cream

Directions:

    1. Dice up carrots and onion, add to crockpot
    2. Add in diced tomatoes, vegetable broth, garlic basil, bay leaves, salt, pepper, and sugar
    3. Cook on low for 7-8 hours or high for 3-3 ½ hours
    4. Once this time has passed, remove the bay leaves from the crockpot
    5. Puree the mixture using an emulsion blender (I have also used a measuring cup to pour into a large blender once scoop at a time if you do not have an emulsion blender)
    6. Stir in heavy cream and allow to sit for 10 minutes

*If you are adding in any additional ingredients such as beef, rice, tortellini, noodles, quinoa, etc. and only allow warm in the crockpot with the soup to desired temperature – leaving it sit too long will result in soggy/mushy food

 

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