05 May Spring Recipe Series: Tomato Herb Bisque

She's back and once again she is making us hungry for lunch!  Big thanks to Pam Bruan for contributing the Spring Recipe Series!

The taste is gourmet, but the preparation couldn’t be simpler. Tomatoes are a carotene-rich food, and studies confirm that eating more carotene-rich foods will reduce not only your risk of cancer, but also your risks of heart disease, hypertension, and stroke.

2 (14-ounce) cans fat free chicken broth or vegetable broth
1 (15-ounce) can garbanzo beans, undrained
1 (15-ounce) can pinto beans, undrained
1 (15-ounce) can diced fire roasted tomatoes
1 (15-ounce) can crushed tomatoes
¼ cup chopped curly parsley
¼ cup chopped flat leaf parsley
¼ cup chopped cilantro
¼ cup chopped fresh basil
1 tablespoon fresh oregano (or 1 teaspoon dried)
1 large red pepper, quartered
1 large orange pepper, quartered
1 tablespoon balsamic vinegar
1 large clove garlic, minced
2 tablespoons raw brown sugar
1 cup nonfat milk
3 tablespoons cornstarch
1 small hot pepper, diced, seeds removed (optional)
Salt and pepper

This soup is a bit unusual, as it gets blended first, then cooked. All of the ingredients will not fit into one blender carafe, so you will have to fill twice. Place ½ of the broth, garbanzo beans, pinto beans, and red pepper into a blender and puree until the mixture is smooth (with hot pepper if desired). Pour into a soup pot.

Place the remaining broth, orange pepper, diced tomatoes, and crushed tomatoes, both types of parsley, basil, cilantro, garlic, oregano, and balsamic vinegar into blender and blend until mixture is smooth. Pour into soup pot. Add brown sugar. Bring soup to a boil, reduce heat, and simmer for 30 minutes.

In a small cup, dissolve cornstarch in milk. Bring soup back up to a boil and slowly whisk in cornstarch mixture. Soup will thicken slightly. Salt and pepper to taste. Serve hot.

Serves 6-8.

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