Vegetarian Southwest Tomato Bisque
Creamy, slightly spicy, southwest vegetarian tomato soup with black beans, corn, and carrots
Servings: 8
Calories: 317kcal
Ingredients
- 1 Tbsp Grape seed Oil or cooking oil of your choice
- 1 ½ Cups Spanish White Onion diced
- 3 Garlic Cloves grated
- 1 Cup Celery diced
- 3 oz California Sun Dried Tomatoes chopped
- 6 oz Pinot Grigio White Wine
- 1 Tbsp Sweet Paprika
- 1 Tbsp Herbs De Provence
- ½ tsp Black Pepper Fresh Cracked
- ¼ tsp Mustard Powder
- 2 Tbsp Flour
- 2 Tbsp Unsalted Butter
- 6 oz Tomato Paste NSA
- 4 Cups Pacific Organic Vegetable Broth
- 2 Cups Half and Half
- 10 oz Ro-Tel No Salt Added drain to reduce spicy heat if wanted
- 15 oz Tomato Sauce NSA
- 15 oz Black Beans NSA
- 15 oz Sweet Corn NSA
- 1 ½ Cup Julienne Carrots
Instructions
- Over meadium high heat, saute onions, garlic, sun dried tomatoes, and celery in oil until fragrant
- Add wine and reduce until almost gone
- Stir in paprika, herbs de provence, black pepper, mustard powder, stirring for about one minute until herbs are fragrant
- Add butter, flour, and tomato paste stirring until well combined
- Reduce heat and slowly stir in cream
- Add remaining ingredients and simmer on low for about 20 minutes
Nutrition
Serving: 1.5Cup | Calories: 317kcal | Carbohydrates: 25g | Protein: 12.5g | Fat: 18.1g | Saturated Fat: 11.9g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.8g | Cholesterol: 57.6mg | Sodium: 350mg | Potassium: 260mg | Fiber: 4.4g | Sugar: 9.2g | Vitamin A: 81.4IU | Vitamin C: 40.5mg | Calcium: 61.3mg | Iron: 5.9mg