I love a good veggie soup. I meant to get a picture of all the roasted veggies, they looked so pretty!
They tasted great as a soup and I loved how low calorie it was! Tasty and guilt free!
Tomato Zucchini Bisque
3 zucchini (large, chopped into 1/2 in. chunks or sliced
2 onions, cut into 1/8ths
2 carrots, sliced
3 stalks of celery
1 bulb of garlic, top sliced off to expose cloves
2 peppers, quartered, I used red peppers
1/2 pint of cherry tomatoes (or more, I just used what I had left)
2 cans diced tomatoes
1 quart of chicken broth (I think I added a bit more at the end as it was too thick)
1/2 cup white wine
1/2 half and half
1/2 cup basil, a large handful
salt and pepper
Simmer diced tomatoes, carrots and celery in broth. Spray the other veggies with cooking spray and sprinkle with salt and pepper, bake at 375 for 30 - 45 minutes or until tender and slightly caramelized on the bottom, stir occasionally.
Combine vegetables and broth, add wine and basil. Return to a boil over medium heat while stirring, reduce to a simmer and simmer for a couple of minutes. Remove from heat and puree with immersion blender or food processor. Add whipping cream. Reheat to warm cream but do not boil. Add chicken broth if it is too thick. Taste and add salt and pepper as desired.
Total calories = 805
8 cups = 100 calories per cup
One Year Ago...
Fruit with Pina Colada Dip
This is linked with:
Full Plate Thursday at Miz Helen's Country Cottage
Tasty Traditions at Coupon Cookin'
Cooking Thursday at Diary of a Stay at Home Mom
Things I Love Thursday at The Diaper Diaries
It's a Keeper Thursday at It's a Keeper
Recipe Swap at Prairie Story
Made it on Monday at Lark's Country Heart
Foodie Friday at Designs by Gollum
Friday Favorites at Simply Sweet Home
Recipe Swap at The Grocery Cart Challenge
I'm Lovin' It at Tidy Mom
Foodie Friday at Little Brick Ranch
Fresh Food Friday at LaBella Vita
Calories calculated from calorieking.com. Some numbers are approximate and rounded.