Sunday, July 31, 2011
What can you whip up with only 10 ingredients and 30 minutes? A fabulous, faux-tomato bisque- that's what! This dairy-free soup is delightfully silky even without the typical addition of heavy cream. Grill up a cheese sandwich and take a trip down memory lane with this grown up version of a childhood favorite!
28oz can of tomato puree
15oz can of white kidney beans, drained and rinsed
2 tbs. onions, small diced
2 gloves garlic, minced
1 1/2 cups chicken broth
1 1/2 tsp. salt
1/2 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. ground black pepper
2-3 tbs. grated parmesan cheese (optional)
extra virgin olive oil
-Warm 1 tbs. olive oil in a large pot over medium-low heat.
-Add garlic and onion and cook until soft and transparent (about 5-7 minutes).
-Puree beans and broth in a blender until smooth.
-Add bean puree to garlic and onions and pour in tomato sauce.
-Add in salt, basil, oregano, pepper, and cheese.
-Cook soup until warmed through.
-Serve alone, or with a grilled cheese sandwich, and enjoy!
This soup was inspired by Bodega in Columbus, Ohio and their Monday night special: $2 for a grilled cheese and delicious tomato bisque!
TIPS and ADAPTATIONS:
-Try the soup with fresh basil. Substitute dried basil for 1 tbs. of chopped, fresh basil.
-Instead of serving alongside a grilled cheese, try topping the soup with cheesy croutons or even Goldfish Crackers!
-Add in some extra protein with some shredded chicken.
-Increase the healthy benefits by mixing in some sauteed mushrooms or zucchini.