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Friday, 1 March 2013
Quick Tomato Bisque
Topic: Recipes

March 1st--

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:

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

4 servings

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.

Posted by Karen at 16:35 CST
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