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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Grill the tomatoes until the skins crack and the tomatoes soften, about 10 minutes. OR place them on a lightly oiled baking sheet and bake at 450* F for 12 minutes. Allow tomatoes to cool enough to handle, core them, and coarsely chop them. | 2. While the tomatoes are cooling heat the olive oil in a large soup pot over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 7 minutes. Stir in the chopped tomatoes, chicken broth, and sugar. Increase the heat, bring to a boil, turn the heat to medium, and simmer until the soup is reduced by one quarter, about 20 minutes. Let cool for 10 minutes. | 3. Use an immersion blender to puree the bisque. The recipe suggests straining, but I found that mine didn't need it. Turn off the heat and stir in the heavy cream. Taste and season with salt and pepper. To serve, ladle the soup into bowls and garnish with the chopped mint or basil. Serve with crusty buttered french bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yellow tomato	8		ripe	-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
red onion	1		chopped	44.0	10.274000000000001	1.21	0.11
chicken broth	2 -3	cups		0.0	0.0	0.0	0.0
sugar	1	teaspoon	granulated	6.6625	1.2502	0.2085	0.10400000000000001
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
kosher salt black pepper			ground	-	-	-	-
mint	1/4	cup	chopped	10.032	1.9175	0.7501	0.1664

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.