We're well into Lenten no-meat Fridays, but it never hurts to have another vegetarian option, does it?
And, it would be nice to find a quick tasty homemade soup to make from ingredients you have around the house--in pantry, refrigerator and freezer, wouldn't it?
So try this recipe for Tomato Bisque. It's flavorful, very healthy and works whether you've stock-piled your own vegetable broth and are making this in Summer with your own tomatoes--or are using the very acceptable canned, organic versions on a frozen March day.
Since you want to make recipes like this "on the spur of the moment", why not make it a point to always:
- keep your pantry supplied with canned organic tomatoes
- keep your refrigerator stocked with carrots and celery
- have onions and garlic in a cool, dry place
- keep chicken, beef, and vegetable broths in the freezer or canned in the pantry
- keep Ginger root and lemon in the freezer
- stock a fresh dried Italian herb blend and Herbs de Provence blend in the cabinet
There are many other items that fill a well-stocked kitchen but with these things, you can always get a soup or stew started.
Quick Tomato Bisque
Process together in a mini chopper/food processor:
1 inch chunk of peeled Ginger Root
1 large clove of garlic
½ small onion, chopped
1 stalk of celery, chopped
Heat 1 tbsp olive oil in the bottom of a small soup pot, and cook the above now-processed ingredients together for about 5 minutes.
2 cups of crushed organic tomatoes with juices (roughly ½ of a 28 oz. can or if you can find a 14.5 to16 oz.-sized can that'll work)
2 cups of organic vegetable broth (see note above if using canned broth)
Add: 1 tsp dried Italian herb blend and 1 tsp salt.
Bring to a boil, then reduce heat and simmer about 15 minutes.
Stir in ½ cup cream or ½ & ½ (can omit if vegan desired)
Adjust salt and add freshly ground pepper.