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Roasted Tomato and Red Bell Pepper Bisque

Roasted Tomato and Red Bell Pepper Bisque Calories: 90 Serves: 1 gallon

Ingredients

  • 4 lbs. fresh plum tomatoes, cores removed
  • 1 lb. fresh red bell peppers, seeds removed
  • 1 lb. fresh carrots, not peeled, diced
  • 4 oz. olive oil
  • 2 Tbsp. dry Italian Herb Blend
  • 5½ oz. white onion
  • 1 oz. whole garlic cloves
  • 3 oz. sun dried tomatoes – plain
  • 2 medium Yukon gold or sweet potatoes, peeled
  • 3 qts. RC Special Blend Vegetable Base, prepared
  • 1 Tbsp. RC Special Blend Vegetable Base, dry
  • 1 lb. soft tofu
  • 3 sprigs fresh basil
  • ⅛ tsp. ground white pepper
  • 2 Tbsp. tomato paste, plain
  • 2 Tbsp. cane sugar
  • 2 oz. balsamic vinegar

Instructions

  1. 1 Pre-heat oven to 350°F.
  2. 2 On parchment lined sheet pans arrange tomatoes, peppers and carrots.
  3. 3 Sprinkle with olive oil and Italian herbs.
  4. 4 Roast in the oven until peppers and carrots are soft.
  5. 5 Reserve the oil used for roasting.
  6. 6 Place oil from roasting pans into a pot and add onion and garlic cloves.
  7. 7 Cook until onions start to caramelize, drain reserving the seasoned oil.
  8. 8 Discard caramelized onion and garlic.
  9. 9 In a soup pot combine roasted tomatoes, peppers, carrots and diced potato of your choice.
  10. 10 Add seasoned onion and garlic oil and 3 qts. of prepared RC Special Blend Vegetable Base.
  11. 11 Cover and bring mixture to a simmer, cooking until carrots and potatoes are fully cooked.
  12. 12 Add tofu and the rest of the ingredients.
  13. 13 Simmer for 15 minutes then puree the soup and season with additional dry RC Special Blend Vegetable Base to taste.
  14. 14 Serve with Daiya Dairy Free Cheddar Style Shreds

Notes

Special Blend Vegetable Base

 

Nutritional Information per Serving: 8 oz. portion size

Calories: 90; Calories from Fat: 35; Total Fat: 4g (6%); Saturated Fat: 0.5g (3%); Trans Fat: 0g (0%); Cholesterol: 0 mg (0%); Sodium: 370 mg (15%); Potassium: 459 mg; Total Carbohydrates: 12g (4%); Sugars: 7g Fiber: 2g (8%); Protein: 2g (%); Vitamin A: 45%; Vitamin C: 60%; Calcium: 2%; Iron: 4 %
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