Skinny Tomato Bisque, a delicious vegetarian dish, otherwise known as Queenbee’s new favorite soup. I created this soup by accident. Originally it was meant to be a pasta sauce, and while it is good with noodles, nothing can compare to the original. This soup/stew is based entirely off of vegetables, with very few additions. Who knew that something so simple could be so delicious! This episode of Delicious Food 101 features The Chef (of course!) and The Health Inspector.
The Chef: “Mr. Health Inspector, what do you think about this recipe?” The Health Inspector: “I haven’t tasted it yet.” The Chef: “Okay, well you can let me know later then. Is the preparation above board?” The Health Inspector: “We’ll see.”
The Ingredients: 1 28 oz. can Hunt’s crushed basil tomatoes, 1 1/2 cups vegetable broth, 3-4 large carrots, 1 yellow squash, 2 stalks celery, 1/4 cup diced yellow onion, 2 tbsp. sour cream, 2 tsp. basil, 1 tsp. no salt seasoning, 1/2 tsp. salt, 1/2 tsp. black pepper, 1/2 cup of water, 3 tbsp. olive oil.
Chop the carrots, squash, and celery into equal pieces. Add the carrots and one tbsp. of olive oil to a skillet over high heat, saute for 5-8 minutes. Reduce the heat to medium. Add the squash, celery, onion, and the remaining olive oil. Saute for an additional ten minutes. Puree the tomatoes, sour cream, and spices in the bowl of your food processor. Add the tomato mixture to a soup pot over medium low heat. Add the sauteed vegetables and water to the bowl of your food processor, pulse until the vegetables are finely minced. Add the minced vegetables to the pot and cook for ten minutes or until the soup is hot. Serve while warm.
How about a closer look?