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Creamy Tomato and Basil Bisque Recipe

I've had really good tomato basil bisque before, I hope this is just as good! I will try at home soon and report back...

INGREDIENTS:


3 tablespoons unsalted butter
1 medium onion, diced
1 celery rib, finely chopped
3 cloves garlic, minced
3 tablespoons unbleached flour
4 cups chicken broth
2 cans (14.5 ounce size) tomatoes
2 tablespoons tomato paste
1 teaspoon sugar
2 bay leaves
2 teaspoons basil
1/4 cup cream
salt and pepper, to taste
croutons and fresh parmesan cheese for topping



PREPARATION:


Melt butter in a saucepan over medium heat. Add onion, celery and garlic. Cook for 4 minutes. Stir in flour over low heat. Add broth, tomatoes, tomato paste, sugar, bay leaves and basil; bring to a boil. Turn heat to medium and simmer for 10 minutes. Remove bay leaves.

In a blender, carefully puree half the soup. Return to saucepan, stir in cream and season with salt and pepper.

Top with croutons or freshly grated parmesan cheese.

NUTRITION:

158 calories, 10 grams fat, 14 grams carbohydrates, 6 grams proteinper serving.

Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)





This recipe from CDKitchen for Creamy Tomato and Basil Bisque serves/makes 6

Veggie Med Sandwich Recipe (Noodles & Company)

You can really put your own spin on this sandwich! There's no wrong way to make it!

Veggie Med Sandwich Recipe
Serves 4-6








Ingredients:
1 package of your favorite flatbread
1 bunch spring onions, sliced
2 cloves fresh garlic, chopped
1 Portobello mushroom cap (gills removed)
1 red pepper
1 tablespoon white wine (your choice)
1 heirloom tomato
1 cup fresh organic baby spinach leaves
½ cup low fat yogurt
2 tablespoon low fat mayo
2 teaspoon Sriracha sauce (or your favorite hot sauce)
1/2 lemon (squeezed)
1 cucumber (deseeded)
4 tablespoon feta cheese
Fresh cilantro to garnish

Preparation:
Chop garlic, slice onions, mushrooms and slice the peppers. Set aside.
Coarsely chop ½ of the cucumber and tomato. Set aside.
For the sauce: Combine the yogurt, mayo, the juice of ½ of a lemon squeezed, 1 clove of fresh garlic and the Sriracha sauce. Whisk and set aside.
Sautee over medium heat: Peppers, onions, garlic, white wine, mushrooms until lightly golden. Add spinach to wilt.
Toast or grill the flatbread to warm.
Place sautee mixture onto flatbread.
Add 1 tablespoon of sauce. Garnish with tomatoes, cucumbers, feta, and cilantro.