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Tomato Bisque

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

Fire Roasted Tomato Basil Bisque with Lemon Basil Quinoa & Parmesan Crisps
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Soup
Cuisine American
Servings 6
Calories 320 kcal

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
  • 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.
Keyword tomato soup