Tomatoes and roasted sweet red pepper pair up to create a fabulous base for this herb cream soup. Serve it as a first course at dinner parties and you'll be amazed at the compliments you receive. —Doty Emory, Jasper, Georgia
Artichoke Tomato Bisque
Artichoke Tomato Bisque
Prep Time
25 min
Cook Time
30 min
Yield
12 servings (3 quarts)
Ingredients
- 1 can (28 ounces) diced tomatoes, undrained
- 1 jar (7-1/2 ounces) roasted sweet red peppers, drained
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1 teaspoon each dried thyme, basil and oregano
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 can (14-1/2 ounces) vegetable broth
- 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
- 1 cup heavy whipping cream
- 1 cup whole milk
- 2 tablespoons sherry
- 2 tablespoons minced fresh cilantro or 2 teaspoons dried cilantro flakes
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 1/2 teaspoon Creole seasoning
- 1/8 teaspoon pepper
Directions
- In a blender, cover and process tomatoes and peppers until pureed. In a large saucepan, saute the onion, garlic, thyme, basil and oregano in butter and olive oil until onion is tender.
- Add the broths, artichokes, cream, milk, sherry, cilantro and tomato mixture. Bring to a simmer; cook for 10-12 minutes.
- In a small bowl, whisk cornstarch and water until smooth; gradually add to saucepan. Cook and stir for 3-5 minutes or until thickened; add Creole seasoning and pepper.
Nutrition Facts
1 cup: 150 calories, 10g fat (6g saturated fat), 32mg cholesterol, 544mg sodium, 11g carbohydrate (5g sugars, 1g fiber), 3g protein.
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