Chicken Tomato Bisque
2 Tbsp. olive oil
1 carrot, chopped
1 medium onion, chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
1 28-oz can whole tomatoes with juice
1-1/2 cups low-sodium chicken broth
1 tsp chopped oregano
1/2 cup heavy half and half
1 tsp salt
In a large pot over medium-high heat, combine olive oil, carrot, onion and garlic. Cook, stirring occasionally until onion is soft, 6 to 8 min. Stir in flour until vegetables are coated; then add tomatoes. Add broth and 1/2 tsp oregano and stir, breaking up tomatoes. Bring to a boil, reduce heat to a simmer and cook 8 to 10 min.
Working in small batches, puree soup in a blender or food processor and transfer back to pot. Stir in half and half and salt and heat through. Season to taste with salt and ground black pepper and serve garnished with remaining oregano.
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