CATEGORY Main Dish
SERVING SIZE 258 g ( size description n/a )
SERVINGS PER RECIPE 6
- 3 Tbs unsalted butter
- ½ small onion (67g), sliced
- 2 cloves garlic, coarsely chopped
- ½ pound carrots (227g), peeled and chopped
- 14.5 oz can diced tomatoes
- 1 tsp sugar
- ½ tsp thyme
- salt and pepper to taste
- 3g Cambrooke Chicken Consommé
- 1 cup water
- 1 Tbs cornstarch
- 1 cup liquid non-dairy creamer Sliced Cambrooke Artisan Bread (52g per serving)
- Melt butter in a large soup pot. Add the onions, carrot, and garlic. Cook over medium heat until the vegetables have softened, 10 minutes.
- Add the tomatoes and their juice, thyme, sugar, and salt & pepper. Cook for 5 minutes.
- Add the stock, and slowly bring to a boil.
- Reduce the heat, partially cover, and simmer for 45 to 50 minutes.
- Puree the soup in a blender or food processor until very smooth. Return it to the pot.
- Dissolve cornstarch in the non-dairy creamer, and add to bisque. Adjust the seasonings, and heat through.
| Per Recipe | Per Serving | |
|---|---|---|
| Phe, mg | 372 | 62 |
| Leu, mg | 576 | 96 |
| Protein, g | 12 | 2 |
| Calories | 1500 | 250 |
