Wednesday, November 21, 2007

Tomato Bisque Sip Soup

At the brunch we had last weekend, I asked Susan L. to bring some kind of pre-brunch nibble. Her choice. She brought a scrumptious soup, that she served in her grandmother's beautiful bone china teacups (see picture above). You can't see the interior of that teacup, unfortunately, with the soup nearly to the top, but it's just lovely, as were all the others. She had 10 different ones. No spoons needed, since we just sipped it from those cups. And she served the cutest little rolled up nibbly bites along side - a dough with a piece of apple inside. Delish also.

And the soup, called a Tomato Bisque Sip Soup, was so very tasty. It came from Sunset Magazine, she said. From the taste, I wouldn't have known that it was such a super-quick one, merely using canned tomatoes and a few ingredients, heated up and served. 1-2-3. Done. Don't you just love those kinds sometimes?

Tomato Bisque Sip Soup
3 14 1/2 oz cans. diced tomatoes with garlic and onion
1 Tb balsamic vinegar
1 Tb brown sugar
1 1/2 ts finely shredded orange peel
1/4 ts cracked black pepper
3/4 C whipping cream (or a combination or whipping and 1/2 and 1/2)
Place 2 cans of tomatoes in blender. Process until very smooth. Transfer to large saucepan. Process remaining tomatoes and all ingredients but cream until very smooth. Transfer to saucepan. Bring to simmer over med-low heat. Simmer uncovered for 5 minutes, remove from heat.
To serve, return soup to a simmer, stir in cream until combined. Garnish with additional pepper and shaved Parmesean, if desired. Makes 16 1/3 cup appetizer servings or 4 main-dish servings. This served 10 in the china teacups.
Per Serving 378 Calories; 17g Fat (37.3% calories from fat); 6g Protein; 56g Carbohydrate; 5g Dietary Fiber; 61mg Cholesterol; 1085mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 2 1/2 Other Carbohydrates.
To print a PDF recipe, click title at top.

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