Go Back
Email Link
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Healthy Tomato Bisque
Course
appetizer, dinner, lunch, main coursre
Cuisine
American
Keyword
soup, tomato bisque, tomato soup
Prep Time
5
minutes
minutes
Cook Time
45
minutes
minutes
Servings
4
Calories
165
kcal
Author
Steph
Equipment
dutch oven or large pot
immersion blender or regular blender
Ingredients
1
tbsp
light butter
1
cup
carrots
1
cup
celery
1
cup
onion
3
cloves
garlic
28
oz
peeled plum tomatoes
32
oz
reduced sodium chicken broth
1/2
tsp
dried thyme
1
tsp
kosher salt
2
bay leaves
dried
1/4
cup
fresh parsley
1
cup
fat free half and half
1
tbsp
corn starch
Instructions
Dice the carrots, celery and onion. Mince the garlic.
Melt the butter in a dutch oven over medium heat.
Add the carrots, celery and onion. Cook the vegetables for 10 minutes or until tender.
Add the garlic and cook for one minute.
Add the can of tomatoes and the chicken broth.
Add the thyme, kosher salt, parsley, and bay leaves.
Cover the pot and bring to a boil. Then, simmer covered for 30 minutes.
After 30 minutes, remove the bay leaves, and blend the soup using an immersion blender.
Combine the corn starch with 1 tablespoon of water; add it to the half and half, and stir into the soup.
Simmer the soup for another 5-10 minutes for it to thicken.
Taste for seasoning.
Notes
WW Points:
3 WW points for 1 1/4 cup serving (all plans)
WW PersonalPoints™: Click here to track this recipe in the WW app.
Nutrition
Serving:
1.25
cup
|
Calories:
165
kcal
|
Carbohydrates:
26
g
|
Protein:
9
g
|
Fat:
4
g
|
Saturated Fat:
2
g
|
Cholesterol:
3
mg
|
Sodium:
787
mg
|
Potassium:
1045
mg
|
Fiber:
5
g
|
Sugar:
12
g
|
Vitamin A:
7462
IU
|
Vitamin C:
39
mg
|
Calcium:
128
mg
|
Iron:
2
mg