Light Creamy Tomato Bisque

Warm up to this Light Creamy Tomato Bisque that has all the flavors of a traditional tomato bisque but with less the calories.

Light Creamy Tomato Bisque

Hey friends, welcome back to Foodie Friday!

Where every 2nd Friday of the month I, Sandra from A Dash of Sanity, will be sharing one of my favorite recipes with the friends and followers of Love Bakes Good Cakes.

I absolutely love soups for the fall and winter months, they are always so warm, inviting and make the house smell amazing! I always tend to lean towards soups that are creamy and have lots of cheese. So when I recently made my favorite soup, Tomato Bisque I thought of trying to slim it down, using fat-free milk, 1/3-less-fat-cream cheese and then just topped with a little cheese, instead of adding it into the soup. Viola, it turned out amazing! So I thought I would share this recipe, so that you can enjoy a soup classic but with less calories. Cheers to a new year!

Enjoy!

XOXO San

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Here are some of my favorite winter recipes, hope you come over and check them out.

Creamy Broccoli Cheese Soup

Slow Cooker Lasagna 

Sicilian Chicken Soup

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Servings: 8 servings

Light Creamy Tomato Bisque

By Jamie Sherman

Warm up to this Light Creamy Tomato Bisque that has allthe flavors of a traditional tomato bisque but with less the calories.

Prep: 20 minutes mins

Cook: 40 minutes mins

Total: 1 hour hr

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Ingredients 

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• ▢ 2 cans whole peeled plum tomatoes, 28 oz each
• ▢ ⅓ cup fresh basil leaves
• ▢ 1 cup low-fat milk, non-fat or 1%
• ▢ ¼ teaspoon granulated garlic
• ▢ ¼ teaspoon salt
• ▢ ¼ teaspoon cracked black pepper
• ▢ ½ cup 1/3-less-fat cream cheese, softened, 4 ounces

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Instructions 

• Pour both cans of tomatoes with their juices into a large sauce pan, bring to a boil over medium high heat. Once it comes to a boil reduce heat to medium and simmer, uncovered for 30 minutes. Stir occasionally to make sure it isn’t burning to the bottom.
• Pour tomatoes from the pan into a blender or food processor, add in the 1/3 cup of fresh basil and process until smooth.
• Return the pureed tomato mixture back into the original pan; add in milk, salt, garlic and pepper. Stir until well combined. Add in cream cheese, using a whisk stir while cooking over medium heat, until cream cheese is completely melted and soup has thickened a bit, about 5 minutes cooking
  time.
• Remove from heat and serve soup, garnish with basil, cheese and bread if desired.
• Store in an airtight container, in the fridge will last 3-5 days.

Notes

• Add more seasoning if you’d like! Fresh basil is also great on top.

Nutrition

Calories: 77kcal, Carbohydrates: 11g, Protein: 4g, Fat: 3g, Saturated Fat: 2g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Cholesterol: 10mg, Sodium: 422mg, Potassium: 461mg, Fiber: 2g, Sugar: 7g, Vitamin A: 426IU, Vitamin C: 19mg, Calcium: 123mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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