Tomato Bisque Weight Watchers Style Food

SHRIMP BISQUE

Steps:

• In saucepan, heat olive oil. Add red pepper and onion; saute on low heat until soft, 15 to 20 minutes, stirring occasionally. Add shrimp, half-and-half, tomato sauce, hot sauce, salt and pepper. Bring to a boil, reduce heat and simmer 5 minutes. Add butter.
• Put 1/2 hot mixture in a blender and carefully process at high speed about 10 to 15 seconds, or until no large pieces remain. Transfer bisque into soup bowls.
• Repeat with remaining mixture. Sprinkle on Parmesan cheese.
• Optional garnishes: herbs and additional shrimp.

TOMATO BISQUE

Steps:

• Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.
• Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and tomatoes and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 30 minutes. Remove from the heat and allow to cool.
• When the soup base is cool, remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the tomato puree. Return the puree to the pot and reheat over medium heat.
• Whisk the heavy cream and salt into the soup and season with pepper to taste. Divide among warm soup bowls, garnish with the crispy bacon, and serve immediately.

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

Steps:

• Add the olive oil to a large pot over medium heat and cook the onion, celery, salt, pepper, cayenne and basil for about 5-6 minutes or until the onions are translucent.
• Add in the garlic and stir an additional 45 seconds before adding in the broth, tomatoes and sugar.
• Lower the heat to a simmer and cook for 30-40 minutes before blending until perfectly smooth with an immersion blender.
• Add in the heavy cream, mix well and serve using more heavy cream and parsley as garnishes.

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.

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.

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.

FRESH TOMATO-BASIL SALAD/WEIGHT WATCHERS

Steps:

• Whisk together 2 vinegars,shallot,salt and pepper in a small bowl.
• Slowly whisk in oil until blended.
• Add the basil sprig and bruise it with the back of a wooden spoon.
• Let mixture stand at room temperature for about 20 minutes.
• Discard sprig of basil.
• Put the tomatoes in a serving bowl.
• Drizzle with the dressing and add shredded basil.
• Toss to coat.
• Let stand at room temperature at least 30 minutes or up to an hour before serving.