Potato-Tomato Bisque Recipe

Step 1

In small bowl cover tomatoes with boiling water; set aside 10 minutes. In 1 1/2- to 2-quart saucepan bring 1 1/2 cups water and bouillon cube to boil. Add potatoes; return to boil. Cover and simmer about 10 minutes, just until tender. With slotted spoon remove 1/2 cup potatoes; set aside. Pour contents of saucepan into container of electric blender. Holding lid down tightly, blend until smooth; return to saucepan. Drain and add tomatoes, reserved potatoes, then remaining ingredients except salt and pepper. Cook over low heat, stirring often, 8 minutes. Season with salt and pepper. Thin with a little additional water or milk, if needed.

Menu: Cheese Crackers, Crisp Vegetable Sticks, Ice Cream Sandwiches

Nutritional Information Per Serving: 190 calories; 2 g fat; 5 mg cholesterol; 590 mg sodium; 39 g carbohydrate; 4 g fiber; 7 g protein.

Source: The Potato Board

Things You'll Need

  • 1/2c Dried tomato halves
  • -- cut into 1/4-inch strips
  • -- with kitchen shears
  • 1 1/2c Water
  • 1 Bouillon cube
  • -- (chicken or vegetable)
  • 8oz Potatoes
  • -- cut into 3/4-inch cubes
  • 1/4c Sliced celery
  • 1/3c Frozen whole kernel corn
  • 1/4c Sliced green onions
  • 1/2c Lowfat milk
  • 1/4ts Dried thyme
  • Salt and pepper; to taste

About this Author

iChef.com - Recipes, food and cooking information.