Tomato Bisque
This tomato bisque is packed with veggies and is a great source of the antioxidant lycopene which helps to protect the body from some cancers and heart disease. This recipe also contains carrots which adds more carotenoids to this dish.
Equipment
- Blender or Food Processor
Ingredients
- 3 cups Carrot juice (3 pounds of carrots, juiced, or put 2-4 carrots chopped in a blender with enough water to reach 3 cups and blend until smooth; they sell carrot juice at Wholefoods and Trader Joe's [make sure no sugar is added, should be just carrots]
- 1.5 lbs Fresh tomatoes chopped or 1 (26 ounce) BPA-free carton chopped tomatoes [just tomatoes, nothing added]
- 1/4 cup Sundried tomatoes chopped unsulfured and unsalted [nothing added]
- 2 stalks Celery
- 1 small Onion, chopped
- 1 Leek, chopped
- 1 large Shallot, chopped
- 3 cloves Garlic, chopped
- to taste Salt-free herb seasoning blend
- 1 tsp Dried thyme
- 1/2 cup Raw cashews preferably soaked in water for at least 4 hours
- 1/4 cup Chopped fresh basil
- 5 ounces Spinach or baby kale
Instructions
- In a large saucepan, add all ingredients except the cashews, basil and spinach. Simmer for 30 minutes with the lid on.
- Remove two cups of the vegetables from the saucepan with a slotted spoon and set aside.
- Puree the remaining soup with the cashews in a food processor or high-powered blender until smooth.
- Return the pureed soup along with the reserved vegetables to the pot and stir in the spinach and chopped basil.
- Gently reheat if necessary.
