Best 5 Tomato Bisque Weight Watchers Style Recipes

TOMATO BISQUE

Steps:

• In large pot, heat olive oil over medium heat. Add chopped onion, celery, carrots, and salt. Cook and stir until onions is translucent, approximately 5 to 8 minutes. Stir in garlic, cooking approximately 1 minute or until fragrant.
• Pour in chicken broth and crushed tomatoes. Bring mixture to simmer, then season with paprika, black pepper, and sugar. Turn heat to low and simmer until vegetables are very soft, approximately 20 minutes.
• After vegetables soften, remove pot from heat. Insert immersion blender and blend until smooth. Return pot to heat. Slowly whisk in ½ cup heavy cream. Taste and add more salt, black pepper, or sugar if desired.Note: If bisque is too thick, add more broth. If bisque is too thin, continue cooking another 10 minutes or so, stirring often, until liquid has reduced and bisque has thickened.
• Ladle bisque into warmed bowls. Garnish each bowl with drizzle of heavy whipping cream and approximately 1 teaspoon chopped basil per bowl.

TOMATO BISQUE WEIGHT WATCHER'S STYLE

Steps:

• Put chicken broth in a saucepan over medium heat.
• Peel and cube chayote. Rough chop onion. Slice celery and carrots into 1" pieces. (Peel carrot if desired)
• Add vegetables and herbs to broth and heat to a low boil. Cover and reduce heat to a simmer. Cook for about 30 minutes until vegetables are tender.
• Remove from heat and cool. (it is easier to process food that isn't still hot).
• Process in small batches in the food processor or blender until creamy smooth and set aside.
• Core the tomatoes and roast under the broiler or with a flame tamer over a gas burner. Turn as the tomatoes cook. Don't worry if the skin is a little blackened- it adds flavor.
• Roast the garlic still in the skin until lightly brown. Peel and slice.
• Process the tomatoes and garlic in the food processor or blender on rough chop.
• Add to chayote mixture and reheat. Add salt and pepper to taste.

HOW TO MAKE TOMATO BISQUE

Steps:

• Heat olive oil in a large pot over medium heat; cook and stir onion and celery with a pinch of salt until onion is translucent, 5 to 8 minutes. Stir in garlic and cook until fragrant, about 1 minute.
• Pour chicken broth and tomatoes into onion mixture. Bring to a simmer and season with paprika, black pepper, and cayenne pepper. Turn heat to low and stir rice into soup; skim foam occasionally and simmer until rice and vegetables are very tender, 35 to 45 minutes. Add sugar.
• Blend soup with an immersion blender in the pot until smooth. Whisk 1/2 cup cream into soup and adjust levels of salt, cayenne pepper, black pepper, and sugar. If soup is too thick, add more broth; if soup is too thin, cook, stirring often, until reduced and slightly thickened, about 10 minutes. Ladle into warmed bowls; garnish each bowl with a drizzle of cream and top with about 1 teaspoon chopped basil.

TOMATO BISQUE (LIGHT VERSION)

Steps:

• Puree tomatoes in blender.
• Heat in saucepan until hot. Do not boil!
• Add milk and heat again but don't boil.
• Add cream cheese and whisk until smooth.

TOMATO TOFU BISQUE (WEIGHT WATCHERS)

Steps:

• Melt margarine in a large saucepan.
• Add onion and cook until softened (about 5 minutes).
• Add flour and cook, stirring constantly, until the flour is slightly browned (about 1 minute).
• Add the tomatoes, broth, oregano and pepper.
• Bring to a boil.
• Reduce heat and simmer, covered, until heated through (about 10 minutes).
• Puree the tofu and the reserved liquid.
• Add the pureed tofu, parsley, dill and honey.
• If you prefer you can puree to whole soup for a smoother texture.
• Cook while stirring until just heated (about 3 minutes).
• Don't overcook.