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. Nutritious, delicious, and fast are ideal for my busy lifestyle!
I love simple recipes! 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.
If you do add any extra ingredients, as above, I suggest to add to the soup after it’s been blended. Allow the ingredients to warm to your desired temperature then serve. Cooking too long will result in overcooked rice/noodles.
Tomato Bisque Soup
Recipe adapted from Cooking Classy
Nutrition/serving (based on 6 servings):
- 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
- Dice up carrots and onion, add to crockpot
- Add in diced tomatoes, vegetable broth, garlic basil, bay leaves, salt, pepper, and sugar
- Cook on low for 7-8 hours or high for 3-3 ½ hours
- Once this time has passed, remove the bay leaves from the crockpot
- 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)
- Stir in heavy cream and allow to sit for 10 minutes
- If you are adding additional ingredients, do so now and let warm.