Fire Roasted Tomato Basil Bisque with Lemon Basil Quinoa and Parmesan Crisps

A flavorful herby tomato bisque with a punch of tangy lemon guaranteed to warm you up. Excellent served with your favorite grilled cheese sandwich.

Fire Roasted Tomato Basil Bisque with Lemon Basil Quinoa & Parmesan Crisps

Fire Roasted Tomato Basil Bisque with Lemon Basil Quinoa & Parmesan Crisps

Servings 6

Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Ingredients

• 2 tbsp olive oil
• 1 onion (finely chopped)
• 1 carrot (grated)
• 1 tsp salt
• 2 garlic cloves (crushed and chopped)
• 1 roasted red pepper (chopped)
• 2 tbsp tomato paste
• 1 14.5 oz can fire roasted diced tomatoes
• 1 14.5 oz can regular diced tomatoes
• 1½ cups tomato sauce
• 1 tsp sugar
• 2 tbsp fresh basil (chopped)
• 1 quart vegetable stock
• 1 cup heavy cream
• 2 bread slices
• ½ cup parmesan cheese
• 2 cups cooked quinoa
• 1 tbsp lemon juice
• 1 tbsp fresh basil (chopped)

Instructions

• In a large sauce pot, over medium heat, add the olive oil. Once hot, add the onion, carrot, red pepper and salt. Sauté for 5 minutes, then add the garlic and sauté for one more minute.
• Add the tomato paste and stir. Add the tomatoes, tomato sauce, sugar, basil, stock and simmer for 25 minutes.
• Roll the bread slices with a rolling pin until flat. Add the cheese and toast for 3-4 minutes. Cut into triangle pieces.
• To the quinoa, add the lemon juice and 1 tbsp. freshly chopped basil and stir.
• Remove the soup from the heat and puree with immersion blender. Stir in cream.
• Serve in a flat bowl with ½ cup of the lemon basil quinoa, a few parmesan cheese crisps and fresh basil.

Calories: 320kcal

Course: Soup

Cuisine: American

Keyword: tomato soup

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