Tomato Bisque Weight Watchers Style Recipes

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.

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.

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.

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.