Gluten-Free Tomato Bisque

Nutrition Facts Canadian

1 Serving 400g Total Servings: 6

% Daily Value Amount

% valeur quotidienne Teneur

Calories / Calories

Fat / Lipides

22 g

33%

Saturated / Saturé

15 g

75%

+ Trans / Trans

Cholesterol / Cholestérol

80mg

26%

Sodium / Sodium

730mg

30%

Carbohydrate / Glucides

Fibre / Fibres

Sugars / Sucres

Protein / Protéines

90%

Vitamin A / Vitamine A

25%

Vitamin C / Vitamine C

Calcium / Calcium

Iron / Fer

Niacin / Niacine

Thiamine / Thiamine

Riboflavin / Riboflavine

Folate / Folate

* Based on a 2000 calorie diet

Nutrition Facts US

Per 1 Serving 400g Total Servings: 6

Amount Per Serving

Calories

Calories from Fat

198

% Daily Value ^*

Total Fat

22 g

33%

Saturated Fat

15 g

75%

+ Trans

Cholesterol

80mg

26%

Sodium

730mg

30%

Total Carbohydrates

Fiber

Sugars

Protein

Vitamin A 90%	•	Vitamin C 25%
Calcium 2%	•	Iron 2%
Thiamine 2%	•	Riboflavin 5%
Niacin 0%	•	Folate 2%

* Based on a 2000 calorie diet

Prep time

20 mins

Cook time

30 mins

Total time

50 mins

Ingredients

2 tbsp olive oil (30 g)

4 cups vegetable stock (gluten-free) (960 g)

5 medium vine tomatoes - chopped (615 g)

2 tbsp fresh tarragon - chopped (4 g)

1 tbsp red wine vinegar (15 g)

2 tbsp granulated sugar (25 g)

2 roasted red peppers - chopped (227 g)

1 tsp salt (5 g)

1 tsp white pepper (2 g)

1 tsp paprika (2 g)

1½ cups cream 33% (357 g)

Optional: 1 can tomato paste - to help with a richer red colour (170 g)

Garnish: dollop of sour cream and drizzle with olive oil

Gluten-free soup Tomato Bisque Soup with cream

Directions

In a large pot, combine all ingredients (including optional tomato paste) except cream. Bring to a boil.
Reduce heat and simmer for 10 minutes.
Remove from heat and transfer in batches to a blender. Don’t fill blender more than half way.
Cover blender with lid and hold lid with a tea towel. Contents are extremely hot. May need to vent lid. Pulse the blender to start and then puree until smooth, repeat with remaining soup.
Transfer pureed liquid back to pot, return to medium heat and slowly add cream.
Continue cooking until soup is hot.
Garnish with a dollop of sour cream and drizzle with olive oil.

Yields 4 - 6 servings

Tips & Variations

Roasted red peppers fresh or from a jar work well for this recipe. Use two whole peppers if using from a jar or one fresh large red bell pepper.
Sugar levels may need to be increased depending on the acidity of the tomatoes. (early spring more acidic then late fall)
For a Vegan version, omit cream and sour cream.